I honestly can’t say enough good things about chickpea flour. It is my go to flour when I’m looking to round out my meal with protein while all I really want to eat is carbs. This typically happens on a heavy workout week for me. So, in order to get my carbs and my proteins in while satisfying my carbohydrate craving, I make my go to protein flatbread. As a personal trainer and someone who specializes in fitness nutrition, I’m always trying to come up with recipes for my clients to give them healthier alternatives to their favorite “not so good for you” foods. Also, since our family has to be gluten free, this is a perfect quick alternative to our wheat loving favorites.
I have many variations of this flatbread recipe. I bake it plain, topped with my favorite pizza toppings and I’ve even baked it with fresh berries on top. The topping variations are endless! This bread is crispy on the outside, soft and fluffy on the inside with a creamy topping all melty and gooey…YUM! Since I have to be dairy free, I don’t always add the “cheesy” topping, so don’t feel like you have to. These little flatbreads I’m sharing with you today are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches.
Mini Cheese Tomato Flatbreads
- 2/3 cup Bob’s Red Mill Garbanzo Bean (Chickpea) Flour
- 1-1/2 tsp Baking Powder
- 1 Tbsp Apple Cider Vinegar
- 1/4 cup Egg Whites
- 2/3 cup Soda Water
- Sliced Tomatoes
- 1/4 cup Cheese
- Kosher Salt and Fresh Ground Pepper
Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter evenly into greased large muffin tins (I used those tortilla taco shell pans). Bake at 450°F for 5 minutes, then top with tomatoes and cheese. Sprinkle with kosher salt and fresh ground pepper, bake for an additional 15 to 20 minutes or until lightly browned.
For mini loaves: Pour batter evenly into 2 greased mini loaf pans. Bake at 450°F for 20-25 minutes or until lightly browned.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.