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Chickpea Flour Zucchini Flatbread

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Adjust Servings:
700 g of Zucchini
1 Onion
2 Egg(s)
70 g of Chickpea flour
50 g of Buckwheat flour
50 g of Millet flour
to taste Salt
to taste Grounded black pepper
to taste Extra Virgin olive oil

Chickpea Flour Zucchini Flatbread

  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • Serves 8
  • Medium




All you have to do is slice zucchini and onions very thinly. You make a batter by mixing chickpea flour, buckwheat and millet flour (or rice flour), eggs and zucchini juice. Then, lay it all in a thin layer, drizzle it with olive oil and bake in the oven until golden brown.


You will receive a large flatbread, which you can cut into large squares and eat as bread. It’s also delicious to spread some cashew cream cheese on the flatbread and have it for breakfast.

I highly recommend it!

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Slice the zucchini and onions into very thin half-rings. The best way to do that is to use a food processor or a mandoline slicer. Then, put the vegetables in a colander over a large bowl and let them drain for about 15 minutes. Next, place the vegetables on a kitchen cloth, wrap and squeeze their juice well into the bowl.


Add eggs to the zucchini juice and mix them until smooth. Now, add all the flour and 2 tbsp of olive oil. Season it with salt and black pepper to taste and mix until you receive a batter like for fritters. Let it stand for 10 minutes.


Turn the oven on to 220 Celsius. Line a large baking dish or baking tray with baking paper.


Add vegetables to the dough and mix it all well. Place the mixture on a baking sheet and flatten it until it is about 5 mm thick. Then, drizzle it with olive oil and bake in the oven for 35 to 40 minutes until golden brown.
When the flatbread is done, take it out of the oven and let it cool slightly. You can eat the flatbread whether it is warm or cold. The flatbread stores nicely at room temperature for a few days and tastes even better the next day.
Bon Appétit!

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