These parmesan-infused grain-free flatbreads are topped with bacon, green onions, apples and blue cheese, but you can use just about any topping you like.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Servings: 4servings (2 flatbreads)
Author: Jenny McGruther
Equipment
Large Mixing Bowl with Lid
Ingredients
For the flatbread
1package Bob's Red Mill Grain-free Flatbread Mix
2mediumeggs
½cupgrated parmesan cheese
¼cupextra virgin olive oil
¼cupwater
For the toppings
4slicesbacon(fried crisp and chopped)
2mediumgreen onions(sliced thin)
1smallapple(cored and sliced thin)
2ounces blue cheese(crumbled)
2ouncesarugula
Instructions
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.