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Easy Zucchini Flatbread + Macadamia Ricotta

Sophie Bourdon
  • minutes
  • Serves 2

INGREDIENTS

1 tbsp

Chives

1

Garlic clove, small

2

Zucchinis, small yellow and/or green

2 tbsp

Lemon juice, fresh

1 tsp

Baking powder

3

grinds Black pepper

1

Black pepper

2 tbsp

Nutritional yeast

1 tsp

Sea salt

1 3/4 cups

Wheat flour, red spring

1

Oil

1

Olive oil, Extra-virgin

1 1/2 cups

Macadamia nuts

7/8 cup

Yogurt, natural unsweetened

6 tbsp

Water