Super Easy Vegan Zucchini Flatbread

TOTAL: 35 mins
YIELD: 6 flatbreads

Ingredients

Flatbread:

• 1 1/2 cups chickpea flour
• 1 cup almond flour
• 1 large zucchini, grated
• 1 small red onion, finely chopped
• 2 tbsp ground flaxseed
• 3/4 cup water
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional)
• 1 tsp baking soda
• 2 tbsp olive oil (for frying)

Instructions

1. Mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Set aside for 10 minutes until gel-like.
2. In a large bowl, combine chickpea flour, almond flour, garlic powder, smoked paprika, cumin, turmeric, salt, pepper, and chili flakes. Add the grated zucchini, chopped red onion, flax egg, and water. Mix well to form a sticky dough. Cover and let rest for 20–30 minutes to hydrate.
3. Divide the dough into 6 equal portions.  Roll each into a ball, then flatten to about 5mm thick on a floured surface.
4. Heat 1 tbsp olive oil in a non-stick or cast iron pan over medium-high heat. Cook each flatbread for 2–3 minutes on each side until golden and crispy.  Add more oil between batches as needed.
5. Stack flatbreads on a plate, cover with a towel to keep warm, and enjoy with your favorite dip or dish.