Nutritious food that tastes like earthy compost or feels like chewing cardboard will never find a long-term home in your pantry or on your dinner plates (no many how many benefits)! Instead, healthy and nutritious food should be infused with flavor and eaten with joy!

Today, I’m sharing an simple recipe that makes my mouth water and cells tingle.

Sinfully Delicious Flatbread Pizza

Ingredients:

  • I c. chickpea flour
  • 1 c. water
  • 1 tsp. salt
  • 4 tbps. olive oil (divided)
  • Handful(s) of arugula
  • Pepper jelly (a few tablespoons)
  • Goat cheese
  • Caramelized onions (optional)

Make The Flatbread

  1. Whisk the chickpea flour, water, salt, and 1 tbls. of oil together; set aside for 20 minutes.
  2. Preheat the oven to 425 degrees.
  3. Place a large oven-proof skillet on medium-high heat with 2 tbls of oil, making sure to coat the bottom and edges of the pan.
    (Don’t skimp on the oil. Otherwise, the batter will stick firmly to your cast iron or stainless steel pan.)
  4. Before the oil reaches its smoke point, pour the batter into the skillet.
  5. Wait for the flatbread to begin to bubble.
  6. Remove the skillet from the stovetop and place it in the oven.
  7. Bake for 10-12 minutes or until the crust turns to a nice golden brown.

Make the Pizza

  1. Brush the crust with the final tablespoon of olive oil.
  2. Place a layer of arugula on the crust. (I like to be generous here because the arugula shrivels in the oven heat and I love arugula!)
  3. Add dollops of goat’s cheese and pepperjack jelly; sprinkle with caramelized onions (optional).
  4. Place the pizza in the oven to heat through to your preference (less heat

Notes/Tips

  • This is not going to taste like a deli pizza, nor is it intended to. Enjoy it for its own unique flavors!
  • You can find chickpea flour in most grocery store’s natural foods section or at your local health food store.
  • To save time, make the crust the day before!
  • To me, chickpea flour has a really strong flavor, but not in this recipe. While the batter tastes a bitter and strong, I find that it mellows in the final pizza.
  • Truth: I kind of botched the flatbread crust the first time I made it (by skimping on the oil in the pan; it stuck like glue). It also seemed complicated that first time. But my 2nd attempt was smooth like buttah!
  • Options: boost protein by adding chicken, hamburger, or sausage; add a good fat by adding avocado slices.

Feel free to ask questions below. If you give the recipe a try, report back and let me know how it turned out!