30 Minute Gluten-Free Cheese and Garlic Flatbread

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What is the difference between flatbread and a pizza? Pizza is such an iconic food that you may never have thought of it as a flatbread. But it is, of course, and it is just one of the dozens of regional flatbreads made all over Italy. Since I did not add any typical pizza toppings, I will call it a flatbread. This is probably one of my simplest gluten-free recipes this month, and it is so versatile. First, let me tell you about the recipe. This rustic flatbread is made with Italian herbs, fresh garlic and two kinds of cheese, so it has plenty of flavours. The dough is leavened with baking powder rather than yeast, unlike pizza or focaccia dough, so it’s quick and easy. The wonderful thing is, you can use it as a side with spaghetti Bolognese, soups and stews or make it into a stunning sandwich. My family loves the flatbread just as a snack. If you have leftovers, just pop them in a toaster, they toast beautifully 

Ingredients

  • ½ cup + 1 Tbsp. white rice flour
  • ½ cup arrowroot or tapioca flour/starch
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. GF baking powder (preferably aluminum-free)
  • 1/4 tsp. GF dried oregano
  • 1/4 tsp. GF dried basil
  • ½ tsp. sea salt
  • 1 cup shredded Mozzarella or Monterey Jack cheese
  • 1 cup water
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 Tbsp. Chopped fresh parsley
  • 1/2 cup grated Parmesan or Romano cheese
  • Instructions

  • Preheat oven to 450 F and line a large pizza pan or rimmed baking sheet with parchment paper
  • In a large bowl combine dry ingredients. Stir in mozzarella cheese until combined
  • Add water, olive oil and garlic, and mix until you form a wet dough.
  • Spread the dough onto prepared pan, if using a rimmed baking sheet spread it into a rectangle. The dough should be about 3/4 - 1-inch thick
  • Bake for 10 minutes, then sprinkle with fresh parsley and Parmesan cheese and bake for 10 more minutes until golden. Using a pizza cutter cut into desired shapes


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