gluten-free chickpea flatbread

Name: Gluten-Free Potato Mushroom Flatbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups chickpea flour; 2 tbsp olive oil; 1 tsp baking powder; 1 tsp sea salt; 350 g new potatoes (thinly sliced); 1 head of garlic; 4-6 pieces mushrooms; 1 red onion (thinly sliced); 1/4 cup fresh basil; 2 tbsp pine nuts (optional); sea salt and pepper

with potatoes & mushrooms

Gluten-Free Chickpea Flatbread with Potatoes & Mushrooms Overview

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!

How to Serve Gluten-Free Potato & Mushroom Flatbread

Serve this chickpea flatbread hot straight out of the oven or cooled down – both taste great. Optionally, add some salad/greens on the side, as usual.

Gluten-Free Chickpea Flatbread ready to be served

Print Recipe

Gluten-Free Potato Mushroom Flatbread

This Gluten-Free Chickpea Flatbread recipe is a healthier, gluten- and yeast-free choice for when you are craving a pizza-like snack or a meal.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Snack

Cuisine: French

Keyword: Gluten free, Nut free, Vegan

Servings: 8

Calories: 270kcal

Ingredients

2 cups chickpea flour
2 tbsp olive oil
1 tsp baking powder
1 tsp sea salt
350 g new potatoes thinly sliced
1 head of garlic
4-6 pieces mushrooms
1 red onion thinly sliced
1/4 cup fresh basil
2 tbsp pine nuts optional
sea salt and pepper

Instructions

Soak sliced potatoes and onion in a bowl with cold water and 1 tbsp sea salt for an hour.
Heat the oven to 180 C (360 F). Cut the top of the head of the garlic, place on foil. sprinkle with olive oil, salt, and pepper. Wrap the foil and bake garlic until soft (approx. 25-30 mins). Peel baked garlic and mash in a small bowl.
For the base, mix together the chickpea flour, baking powder, and salt. Add olive oil and mix it with hands until oil is spread equally. Now slowly start adding water, while mixing the dough by hands. You may need more water (or less) depending on the flour quality. Dough should be soft, but not too sticky. Once desired consistency reached, make a ball out of dough, lightly oil it and leave to rest for 8-10 minutes.
Sprinkle a baking sheet with flour, put the dough on top, spread it into a flapjack, sprinkle with more flour on top. Roll out the dough with a rolling pin until thin.
Heat up the oven to 200 C (390 F). Drain potato thins, soak excess of water with a towel. Spread half of the garlic puree on top of the dough, lay potato thins, drizzle some olive oil on top, sprinkle with salt and pepper. Together with baking sheet transfer to a baking tray. Bake for 16-18 mins.
Get the tray out of the over. Lay sliced mushrooms and onions, spread the other half of garlic puree on top. Bake for another 13 mins. Then add basil leaves and bake for another 2mins.
Slice the flatbread on a cutting board and serve it hot or let it cool down. Top with pine nuts and add a salad on a side (optionally).