Chickpea Flatbread with Mushrooms, Tomatoes and Micro Greens

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings


  • 1 cup chickpea garbanzo bean flour
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon dried thyme or oregano
  • 1/8 teaspoon freshly ground black pepper
  • 2 to 3 tablespoons extra virgin olive oil plus more for the pan


  • 8 ounces chanterelles or settle for shiitake caps, cut in small pieces
  • Extra virgin olive oil
  • 1 garlic clove slivered
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 2 medium tomatoes or 12 cherry/grape tomatoes
  • Balsamic or quince vinegar or any vinegar with a touch of sweetness
  • 4 to 6 ounces buffalo or regular mozzarella cut in large cubes
  • Microgreens frisee or watercress sprigs


  1. Mix the chickpea flour, salt, thyme and pepper together in a small bowl. Gradually whisk in enough water (about 1 cup) to make a thin batter (as for crepes). Stir in the olive oil. Let the batter stand at room temperature for 1 hour.
  2. Saute the mushrooms over medium high heat in a little olive oil, stirring in the garlic toward the end. Season with salt and pepper. Cut the tomatoes in small wedges or cubes. Drizzle them generously with olive oil and more sparingly with vinegar, and salt and pepper to taste.
  3. If you have a pizza stone, place it on the top rack of the oven. Preheat the oven to 400°F.
  4. Heat a crepe pan or small heavy skillet 6 or 7 inches in diameter, and brush with olive oil. Off heat, pour about 1/4 cup of the batter into the pan and swirl to cover the bottom. Switch the oven setting to broil. Cook on the pizza stone or top oven rack until lightly browned, about 2 minutes; turn and broil briefly on the other side. Continue making crusts with the remaining batter.
  5. Spread the mushrooms over the flatbreads. Arrange the mozzarella on top. Broil the topped crusts for about 1 minute, until the mozzarella softens but before it melts.
  6. Top with the dressed tomatoes and microgreens.