Chickpea Squash Flatbread

Ingredients:

1 cup chickpea flour
1 cup water
3 tablespoons oil
1 teaspoon paprika
1 teaspoon herbs de provence 
1 tablespoon parsley, chopped
1 teaspoon salt
1 cup butternut squash, finely grated

Combine chickpea flour, water, oil, paprika, herbs de provence, parsley, and salt in a bowl. Cover and refrigerate 4 hours to overnight.

Lightly grease an iron skillet or prepare a baking stone and spread the batter thinly onto the pan or stone.

Bake 30-45 minutes, turning halfway. Cut into slices.

If desired, top with a mixture of charred red bell peppers, tomato, and smoked paprika and/or avocado slices and parsley.