Keto Zucchini Lasagna

Keto Zucchini Skillet Flatbreads

Keto Zucchini Skillet Flatbreads

Ingredients

Yield : 8 flatbreads

• 2 small-medium zucchini (12 ounces)
• 1-1/2 tablespoons olive oil (or the oil of your choice)
• 1/2 teaspoon salt
• 2 cups chickpea flour
• 3 to 5 tablespoons water, divided
• 1/2 teaspoon baking soda

Method

1. Trim the ends off of the zucchini, and then grate, using the large holes on a grater
2. Immediately transfer to a large bowl
3. Add the olive oil and salt to the zucchini, stirring to combine
4. Add the chickpea flour and 3 tablespoons of the water, stirring until blended
5. Add a little bit or all of the remaining water until mixture is a thick batter
6. Stir in the baking soda
7. Heat a cast iron skillet over medium heat
8. Lightly grease or spray (with nonstick cooking spray) the skillet
9. Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle
10. Turn up the heat to medium high and cook about 2 to 3 minutes until a metal spatula slides under the flatbread easily (bottom side should be browned in spots)
11. Flip over and cook to 2 minutes longer until browned on other side
12. Turn flatbread out onto a cooling rack and reduce heat to medium
13. Repeat with remaining batter,