Crispy vegetable flatbread

By the GetYourMacros team · 31 August 2026

A thin, crispy baked flatbread made with chickpea flour and a medley of seasonal vegetables.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian

Ingredients (1 serving)

• 120 g Chickpea flour
• 150 g Zucchini
• 100 g Carrots
• 50 g Leek
• 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. Preheat the oven to 200°C and line a large baking tray with parchment paper.
2. In a bowl, whisk the chickpea flour with 250ml of water and a pinch of salt until no lumps remain.
3. Grate the zucchini and carrots coarsely, and thinly slice the leek.
4. Add the vegetables and half the olive oil into the chickpea batter and mix well.
5. Pour the mixture onto the tray, spreading it very thinly with a spatula.
6. Top with rosemary leaves and the remaining olive oil.
7. Bake for 25-30 minutes until the edges are very crispy and the top is golden brown.
8. Cut into squares and serve warm or at room temperature.

Tips

• The thinner you spread the batter, the crunchier the result will be — use a large tray!
• Chickpea flour makes this naturally gluten-free and significantly higher in protein than wheat-based versions.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Lemon chicken with quinoa and asparagus630 kcal · P 57 g · C 59 g · F 17 gPea crumbles with celeriac and edamame628 kcal · P 60 g · C 39 g · F 24 gSpanish potato and onion tortilla638 kcal · P 35 g · C 53 g · F 32 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.