Nutritional Wisdom with Carly Pollack

Veggie and Goat Cheese Pizza on Chickpea Flatbread

Cork and Fork Parties

1 cup chickpea flour
1 cup filtered water
1 1/2 tbsp coconut oil or ghee, melted
1/2 tsp sea salt and black pepper
1 tbsp crushed red pepper
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 bunch asparagus
4 oz organic, grass fed goat cheese

Whisk the chickpea flour, water, oil/ghee, and salt in a small bowl. Let rest for 1/2 - 2 hours to give the flour time to absorb the water. Heat oven to 400 degrees. Coat the veggies and garlic in a bit of oil and roast them for 10 minutes while you make the flatbread. For the flatbread, set an oven rack six inches below your oven's broiler and turn on the broiler. Set a cast iron skillet or other baking dish on the rack to warm for five minutes. Add a teaspoon or so of oil or ghee and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot skillet (or all if making a thicker pancake). Tilt the pan so the batter coats the entire surface of the pan. Broil for 3 to 5 minutes, until you see the top of the flatbread begin to blister and brown. The flatbread should be fairly flexible in the middle but crispy on the edges. Repeat with second half of batter. Once flatbreads have cooled a bit, top with thin layer of goat cheese and arrange roasted veggies. Add salt and pepper. Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted. Allow to cool slightly, then top with fresh arugula, crushed red pepper, and a drizzle of balsamic glaze. Cut into triangles for serving.

8 servings