Crispy Pumpkin Flatbread

By the GetYourMacros team · 10 September 2026

A vibrant and crispy thin flatbread made with fresh pumpkin and protein-rich soy flour.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 300 g Pumpkin
• 80 g Soy flour
• 50 g Plain flour (00)
• 15 ml Extra virgin olive oil
• Rosemary to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Grate the raw pumpkin finely using a box grater and place it in a large mixing bowl.
2. Add the soy flour, plain flour, salt, and half of the olive oil to the pumpkin.
3. Gradually pour in about 150ml of water while stirring until you reach a thick, spreadable consistency.
4. Line a large baking sheet with parchment paper and spread the mixture very thinly using a spatula.
5. Drizzle the remaining oil over the surface and sprinkle with fresh rosemary and black pepper.
6. Bake at 200°C for 30-35 minutes until the edges are dark golden and the flatbread is crunchy.
7. Let it cool for a few minutes on a wire rack so it stays crispy before breaking into pieces.

Tips

• The thinner you spread the batter, the crunchier your flatbread will be.
• Soy flour significantly boosts the protein content while keeping the recipe entirely plant-based.

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