Ingredient:

• 1 cup (120 grams) chickpea flour
• 1 cup water
• ¼ cup olive oil, divided
• 1 to 2 garlic cloves, pressed or minced
• ¼ teaspoon sea salt
• ½ cup shredded mozzarella
• ¼ cup crumbled feta
• 1 small zucchini and/or yellow squash (I used both but had leftovers of each), ribboned with a vegetable peeler and/or julienne peeler and tossed lightly in olive oil
• 5 pitted Kalamata olives, sliced in half lengthwise
• Small handful sun-dried tomatoes (either oil-packed or Trader Joe’s dried kind)
• 1 small sprig fresh thyme, optional