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This Gluten-Free Chickpea Flatbread with Potatoes & Mushrooms recipe is a treasure found. It is a healthier, gluten- and yeast-free option when you are craving for a pizza-like snack or a meal.
This recipe requires a bit of preparation, but I found the process quite straightforward and easy to follow.
The key ingredient in this chickpea flatbread is baked garlic puree – if you are to skip any ingredient, make sure it is not the one being let out. Garlic adds a rich flavor to this chickpea flatbread. Moreover, since it has been baked, it’s does not carry aggressive flavor anymore.
If you have access to new potatoes (it is that season of the year), it is absolutely best to use such for this recipe. However, here I used matured potatoes and the recipe still turned out very delicious!
I absolutely love mushrooms in any kind and shape. Therefore any recipe that has mushrooms among ingredients is “doomed” to succeed in my eyes.
I suppose this has something to do with childhood memories. I used to go with my family for mushroom-picking in the woods nearby my hometown and it always felt wonderful to discover what the forest had to offer. Chanterelles, brown cap boletuses, ceps, and honey agaric mushrooms – straight out of the wild, they have a special, incredibly rich taste.
Nowadays, my mushroom-hunting is limited to only grocery shops. Therefore, champignons are the ultimate choice. But in case you have more choice than I do, I totally advise to add other mushrooms on top (however, depending on a type, you may need to pre-cook them).
This Gluten-Free Chickpea Flatbread is nicely crunchy, filling and flavorful. Serve it hot straight out of the oven or cooled down – both taste great. Optionally, add some salad/greens on the side, as usual. Bon appetit!
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