Chickpea Crakers -- Low Carb and Gluten Free

Found on a blog and posted here for safekeeping -- I haven't tried yet.

• Ready In: 45 mins
• Serves: 16
• Yields: 2 cookie sheets

Ingredients

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1⁄2 teaspoon baking powder
• 3  tablespoons ground flax seeds
• 2  garlic cloves, minced
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon black pepper
• 1  tablespoon olive oil
•  italian seasoning
•  coarse sea salt

Directions

1. Preheat oven to 325.
2. Shake as much water you can from the garbanzos and let them blot with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.
3. Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.
4. You do have to turn the sheets periodically, and rotate the crackers when you’re able for the best results. The outside crackers brown much quicker.