2016-08-16

Gluten-Free Flatbread with Roasted Vegetables

Gluten free pizza flatbread recipe


Lovely Gluten-Free Flatbread Topped With Roasted Veggies-


Take advantage of summer garden abundance and try this delicious Italian inspired flatbread smothered with roasted (or grilled, if you prefer) fresh veggies. Sprinkle with goat cheese and drizzle with your favorite extra virgin olive oil.



 

Karina's Gluten-Free Pizza Flatbread Recipe Topped with Roasted Vegetables

Originally posted May 2009.

Millet flour gives this chewy Italian flatbread a delicate nutty flavor. I also add plenty of minced onion, garlic and dried herbs to the dough to kick it up. Why not?

Ingredients:

1 cup GF millet flour or brown rice flour
1 cup sorghum flour
1/2 cup tapioca starch (tapioca starch gives it a crusty bite)
1/2 cup potato starch (not potato flour!)
1 teaspoon sea salt
1 tablespoon minced onion
2 teaspoons minced garlic
1 teaspoon chopped rosemary
1 teaspoon thyme
2 1/2 teaspoons active dry yeast
5 tablespoons olive oil
1 tablespoon honey or raw organic agave nectar
1/4 teaspoon light, mild vinegar
1 cup hot water (115 degrees F)

Instructions:

Preheat the oven to 400ºF. Lightly oil a large round pizza pan or baking sheet and dust it with a little cornmeal or rice flour.

In a large mixing bowl whisk the millet flour, sorghum flour and starches with salt, onion, garlic, herbs and yeast. Make a well in the center of the dry ingredients and add the olive oil, honey, vinegar and hot water. Mix with a wooden spoon until you get a dough that is more like a thick cake batter than a standard flatbread dough. It will be wet and sticky.

Scoop out the dough onto the prepared baking pan and using hands shape and press the dough into an even, flat round (or rectangular) shape. Smooth with wet fingers. Set the dough aside to rest and roast your vegetables.

Cut up an assortment of your favorite seasonal vegetables and toss them into a bowl. We used red onion, yellow pepper, Baby Bella mushrooms, asparagus, and grape tomatoes. Add chopped garlic and Italian herbs like thyme, oregano, basil, marjoram. Season with sea salt and pepper. If you like it hot, toss in a few red pepper flakes. Drizzle with a little olive oil and toss the vegetables to coat. Dump them into a roasting pan (or on to a baking sheet) and spread them out in an even layer.

Bake in the center of the hot oven for 15 to 20 minutes until tender crisp. They don't have to be completely cooked, just softened a bit.

Remove the pan from the oven and lower the oven temperature to 375 degrees F.

Brush the flatbread with a drizzle of olive oil and sprinkle some sea salt over the top. Pre-bake the crust for about 7 to 10 minutes. You want to be somewhat firm and no longer sticky.

Remove the pan from the oven and spoon the roasted veggies all over the flatbread. Return the pan to the oven and bake until the dough is firm and slightly crisp. In my oven it was done after 18 minutes.

Slice with a pizza cutter and serve hot or at room temperature.

Add fresh chopped herbs just before serving- parsley, basil, mint, rosemary or cilantro.

Great picnic food- serve as an appetizer with tapenade or pesto hummus

Top with balsamic roasted veggies and goat cheese..

Makes 6 generous slices.

Recipe Source: glutenfreegoddess.blogspot.com

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