NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpea Flour

1 Egg White

1 tbsp Nutritional Yeast

1 tsp Olive Oil

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 small Eggplant

2 oz Goat Cheese

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a bowl, whisk together the chickpea flour, egg white, nutritional yeast, a pinch of salt, and a few cracks of pepper. Add just enough water to form a smooth, spreadable batter.

• 3

  Spread the batter evenly on a lightly oiled baking sheet or pizza stone to form a thin flatbread.

• 4

  Place the flatbread in the oven and bake for 10 minutes until set but not browned.

• 5

  Meanwhile, chop the red bell pepper, zucchini, red onion, and eggplant into bite-sized pieces. Toss them with olive oil, fresh herbs, salt, and pepper.

• 6

  Spread the vegetable mixture on a baking tray and roast in the oven for 12-15 minutes until tender and slightly caramelized.

• 7

  Remove the flatbread from the oven and top it with the roasted vegetables.

• 8

  Crumble the goat cheese evenly over the vegetables.

• 9

  Return the flatbread to the oven for an additional 3-5 minutes, just until the goat cheese softens slightly.

• 10

  Slice and serve warm, enjoying the balance of nutty chickpea flatbread, savory roasted vegetables, and creamy goat cheese.