Tomato Basil Chickpea Bread
Italian flatbread made with chickpea flour with slices of tomato and fresh basil. This bread is high in protein and packed with flavor. It is also naturally gluten free.
This is a very versatile recipe. You can change up what you add into the chickpea bread however you want. The tomato basil is one of my favorites, but I also love to add in spinach and vegan cheese. I have also made the basic chickpea bread and then topped it like pizza. It is amazing no matter how you make it.
The base of the bread is chickpea bread and water. It gets mixed together and has to sit for at least 2 hours. It can be mixed in the morning and then left covered in the fridge all day. When you are ready to bake it the rest of the ingredients get mixed in and then it needs about 45 minutes in the oven.
I like to bake mine on a large baking sheet, so it is super thin and crispy on the bottom and edges. You can use a smaller pan to make it thicker just bake it a little longer.
Serve the bread with a big salad for a perfect meal. This recipe makes a lot. I usually have leftovers for a couple of lunches.
Tomato Basil Chickpea Bead
- 2 1/2 cups chickpea flour
- 3 cups water
- 1/3 cup nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped fresh basil
- 1 large tomato thinly sliced
- 1-2 tbsp olive oil
Mix the chickpea flour and water together in a medium sized bowl. Let the mixture sit for at least 2 hours prior to baking.
When you are ready to bake the bread preheat the oven to 375 degrees. Add the nutritional yeast, garlic powder, onion powder, oregano, salt, pepper, and basil to the flour and water mixture. This will be a thin batter.
Rub a large baking sheet with the olive oil and then pour the batter onto the pan. Place the tomato slices on top and carefully place the pan in the oven. Bake the bread 45 - 50 minutes until the edges and top have browned. Make sure the middle of the bread has set completely before removing it from the oven.