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Festive Flatbread

with Vegetable Broth Garden Veggie
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
80 mins
Festive Flatbread

This recipe is the delicious gluten-free love child of a focaccia and a pizza. The base is a satisfying bready-biscuity texture and the toppings are simple yet effective, making this recipe an absolute winner to have alone, but also a great way to transport more food into your mouth! The base is made up from tapioca flour, almond meal and eggs making it naturally gluten-free, a source of protein and healthy fats, and it’s much more nutritious than your typical flatbread.

Sides & Snacks
Italian inspired
Pantry Items
View in metric
  • 2 tsp Vegetable Broth Garden Veggie
  • 1 ½ tsp baking powder
  • 3 large eggs
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 onion, sliced
  • ½ cup almond milk
  • ¼ cup mixed olives, sliced
  • 1 punnet mixed cherry tomatoes, sliced
  • Fresh rosemary
  • 2 ½ cups almond meal
  • 1 cup tapioca flour
  • 1 tsp Himalayan crystal salt
  1. Preheat oven to 350°F. Line a large baking tray with parchment paper.
  2. Slice the onion and add to a small saucepan over low heat with a splash of extra virgin olive oil. Cook, stirring occasionally, until the onions are soft and caramelized, about 30 minutes.
  3. In a large bowl, combine almond meal, tapioca flour, baking powder, and salt.
  4. In another bowl, whisk together eggs, 4 tbsp olive oil, and almond milk.
  5. Pour the egg mixture into the dry ingredients slowly, mixing to form a smooth, slightly runny dough.
  6. Spoon the dough onto the prepared tray and use the back of a spoon to spread it out to about 5mm thickness.
  7. Bake the dough for 5 minutes, or until cooked through and slightly browned. Remove from the oven and set aside to cool.
  8. Increase oven temperature to 475°F.
  9. Top the cooled flatbreads with caramelized onions, sliced cherry tomatoes, sliced olives, and fresh rosemary. Drizzle with the Vegetable Broth Garden Veggie and a little extra virgin olive oil.
  10. Return the flatbreads to the oven and bake for another 5-10 minutes until toppings are heated through and the edges are crisp.
  11. Remove from the oven and sprinkle with more fresh rosemary and olive oil if desired.