Mix chickpea flour and sea salt in a bowl.
Whisk in water and ½ teaspoon avocado oil.
Cover the bowl and let rest at room temperature for 2 hours.
Preheat the oven to 450F.
Oil a 10 inch oven safe skillet or pan with spray oil.
Pour batter into skillet and distribute kale, onion and bacon evenly on top.
Bake for 20 minutes or until golden and crispy.
Remove from the oven and let rest for 5 minutes before transferring to a cutting board to cut into slices.