GLUTEN-FREE PESTO FLATBREAD
For the sauté
1 jalapeño diced
1 white onion diced
1-2 cloves garlic
2 bell peppers of your choice sliced
Add 2 thinly sliced tomatoes after above ingredients are golden brown
For the pesto
Soak 1 cup cashews in hot water 15-30 min.
Drain water and add to food processor
Add 2 cloves garlic to food processor
Add 1 cup basil
Add 1/4 cup olive oil
Add salt to taste
1 jalapeño diced
1 white onion diced
1-2 cloves garlic
2 bell peppers of your choice sliced
Add 2 thinly sliced tomatoes after above ingredients are golden brown
For the pesto
Soak 1 cup cashews in hot water 15-30 min.
Drain water and add to food processor
Add 2 cloves garlic to food processor
Add 1 cup basil
Add 1/4 cup olive oil
Add salt to taste
For the dough
1 cup chickpea flour (4 1/2 ounces)
1 cup water
1 1/2 tablespoons extra-virgin olive oil, plus more for pan and drizzling
1/2 teaspoon kosher salt
1 teaspoon za'atar (optional)
2 teaspoons thyme
Let sit for 30 min.
Preheat oven to 450°
Bake for 5 -7 min.
1 cup chickpea flour (4 1/2 ounces)
1 cup water
1 1/2 tablespoons extra-virgin olive oil, plus more for pan and drizzling
1/2 teaspoon kosher salt
1 teaspoon za'atar (optional)
2 teaspoons thyme
Let sit for 30 min.
Preheat oven to 450°
Bake for 5 -7 min.
