Crisp Oats Flatbread Pizza Bite topped with a delicious mix of vegetables make the perfect tea time snack. Make the base and topping ahead of time, and put together just before serving to make the recipe fuss free and fun. Also, feel free to play around with toppings of your choice.
In a large bowl, whisk egg whites. Stir in the SMO and salt. Mix well to combine, then leave to stand for 5 minutes. Mix in the chickpea flour, a tbsp at a time until your get a firm dough. Knead well, then rest for 5 minutes
Place a 22cm non-stick heavy bottom pan or cast iron skillet over low heat, and smear with 1 tsp oil. Roll out the dough as thin as possible, either on a lightly floured surface, or between plastic sheets/parchment paper. Stamp out 2”circles, rerolling to use all the dough. Your should get approximately 16 circles
Place on prepared pan and cook over low heat until the edges begin to get brown, 5-7 minutes. Take off heat, and leave on pan to cool
Make the Topping
Heat oil in a heavy bottom pan. Add the chili flakes and garlic. Saute for 2 minutes until the garlic is fragrant. Add the mushrooms and salt, and cook over high heat until all the liquid has evaporated.Add worcestershire sauce and tomatoes, cook for 30 seconds. Take off heat
Top the flatbread with the warm mushroom bell pepper mix, sprinkle over some cheese, top with olive and basil. Place on low heat for a few minutes to warm the bites. Serve immediately