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.

Ingredients

PANTRY ITEMS

1 ½ tsp baking powder

3 eggs

4 tbsp extra virgin olive oil, plus extra for drizzling

1 onion

125ml almond milk

¼ cup mixed olives, sliced

punnet of mixed cherry tomatoes, sliced

rosemary

2½ cups almonds, blitzed into meal

1 cup tapioca flour

1 tsp Himalayan crystal salt

NUTRA ORGANICS PRODUCTS

2 tsp Vegetable Broth Garden Veggie

Method

Preheat oven to 180C. Line a large baking tray with baking paper.
Slice your onion and add to a small saucepan over a low heat, with a splash of extra virgin olive oil. Allow to cook, stirring once in a while to stop it sticking, until your onions are soft and caramelized (this took us about 30 minutes).
In a large bowl, combine your almond meal, tapioca flour, baking powder, and salt. In another bowl, whisk your eggs together with olive oil and almond milk.
Pour your egg mixture into your dry ingredients slowly and mix together to form a smooth, slightly runny dough.
Spoon your dough onto your prepared tray and use the back of your spoon to spread out the dough to the shape and thickness you want (about 5mm).
Bake dough for 5 minutes, or until cooked through and slightly browned, remove from your oven and set aside to cool.
Increase oven temp to 240C.
Top your flatbreads with caramelized onions, cherry tomatoes, olives, rosemary, broth and a drizzle of extra virgin olive oil. Place back into oven and cook for a further 5-10 minutes
Remove from the oven and sprinkle on a bit more fresh rosemary and olive oil if desired.

Makes 2 large flatbreads.