These parmesan-infused grain-free flatbreads are a cinch to make, and they're lovely topped with thinly sliced apples, smoked bacon and just the right punch of salty blue cheese.
What's in it?
Grain-free baking relies on alternative flours, such as coconut flour, cassava flour, or almond flour which gives baked goods their bulk. Using multiple types of flours usually yields the best results.
For this recipe, I've used a super simple mix from Bob's Red Mill that includes almond, cassava, and tapioca flours as well as arrowroot starch, cream of tartar, and baking soda. It works well and only uses whole foods ingredients. Since it's premixed, you'll also minimize the amount of ingredients you'll need to buy, too.
Where to find it
You can find Bob's Red Mill Grain-free Flat Bread Mix at most grocery stores and natural foods markets, but it's also available online. It's also free from additives such as xanthan or guar gum - making it a little easier to digest than many mixes.
Tips for working with alternative flours
Making these grain-free flatbreads is a cinch. You only need to measure, mix and then press them into circles, but there's a few things you should keep in mind when working with alternative flours.
- They require eggs for structure, and you substitute a flax egg in some cases.
- The dough tends to be sticky, so wet your hands under a faucet before working the dough. It's a lot easier to work the dough when your hands are wet.
- Press and mold the dough to form it, you won't need to knead it.
Grain-free Flatbread Recipe
For the flatbread
For the toppings
- 4 slices bacon (fried crisp and chopped)
- 2 medium green onions (sliced thin)
- 1 small apple (cored and sliced thin)
- 2 ounces blue cheese (crumbled)
- 2 ounces arugula
Make the flatbread.
- Line a rimmed baking sheet with parchment paper, and heat the oven to 400 F.
- Dump the flatbread mix into a large mixing bowl, and then beat in the eggs, parmesan cheese, olive oil, and water. Allow the mixture to rest 5 minutes.
- Generously wet your hands, and then form the mixture into two balls. Arrange the balls on the baking sheet, and press them into circles about 7 inches in diameter.
- Bake about 15 minutes, or until the flatbreads puff ever so slightly and begin to turn golden at the edges. Remove the flatbreads from the oven, and turn up the heat to 425 F.
Top the flatbread.
- Arrange the bacon, green onions, apple slices, and blue cheese on the flatbreads, return to the oven and continue baking until the cheese melts and the apples soften - about 5 minutes.
- Remove the flatbreads from the oven. Toss arugula over the top of each flatbread, and serve immediately.
Add garlic and rosemary instead of parmesan cheese to the flatbread mix. You'll find a deep herb-forward flavor that works well with the almond and cassava flour.
Skip the blue cheese, and add cheddar or aged gouda instead.
Top the flatbread with fresh mozzarella, sun-dried tomatoes, and basil instead of apples, bacon, and blue cheese.