Gluten-Free Garden Flatbread
- Prep Time:
- 15 min
- Cooking Time:
- 25 min
- Serves:
- 6 - 8
Ingredients
1 cup plain Greek yogurt
1/2 cup extra virgin olive oil
2 large eggs
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 cups (296 g) all-purpose gluten-free flour blend, one that includes xanthan gum (or add 1/2 tsp.)
1 tsp. Baking soda
1 tsp. Sea salt
VARIOUS TOPPINGS:
1 1/2 - 2 cups cheese (cheddar, smoked gouda, mozzarella, fontina) any melting cheese
Halved cherry tomatoes
Halved pitted olives
Thinly sliced asparagus, green onions, red onions, red or yellow bell peppers, jalapeno peppers, spinach, arugula, mushrooms…etc
Instructions
- Preheat oven to 350 F and line a baking tray with parchment paper
- Whisk the yogurt, olive oil, eggs, parsley and garlic
- Mix the flour, baking soda and salt and add to wet mixture. Mix to combine until smooth
- Using a spatula dipped in oil spread the dough on the baking tray to about 3/4 inch thickness. Leave the edges slightly raised. The dough can be any shape, round, oblong. I did a baguette shape
- Fill the dough evenly with the cheese up to the raised edge. Arrange veggies of choice in a desired pattern
- Baked for 22 - 25 minutes, until the edges start to brown. Cool for 10 minutes before serving



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