This Italian Almond Flour Flatbread falls in the OMG, I can’t believe its Gluten Free category. Its that good. If its important to you that its dairy free and vegan, its those things as well.
This flatbread is perfect for dipping in oil with herbs, hummus, pesto, or anything you’d like to dip it in. Add some toppings to turn it into a pizza or cut it into squares to make it into sandwich bread. Also, feel free to swap the herbs, tomatoes, onions, or garlic for herbs, spices, or other delicious fillings of your choice. Without the basil and tomatoes, it tastes like naan to go with your favorite Indian curry. YUM!
Prep time: 10 to 15 minutes
Yield: 16 x 12″ rectangle
1 tablespoon grapeseed oil (or olive oil)
3 cloves garlic, minced
2 cups almond flour, blanched
1 cup tapioca flour
1 tablespoon xanthan gum
1/2 teaspoon sea salt
1 1/2 cups water
1/4 cup grapeseed oil (or olive oil)
1/2 cup fresh basil, diced
1/4 cup sun dried tomatoes, diced
1. Preheat oven to 400 degrees F. Line a large baking sheet (half sheet, 18 x 13″) with parchment paper.
2. Prep onion and garlic, then saute onion in 1 tablespoon oil for about 3 minutes. Add garlic and saute for 1 more minute.
3. While onions and garlic are cooking, combine all dry ingredients in a large bowl.
4. Whisk water and 1/4 cup oil together. Slowly add water to dry ingredients while stirring until well combined. The dough should be pretty wet and sticky.
5. Add cooked onions and garlic, basil, and sun dried tomatoes, then stir to combine.
6. Pour the dough onto the center of the baking sheet and spread to all four corners with the back of a spoon or rubber spatula. Before baking, spritz with a little bit more oil and a sprinkle of course sea salt.
7. Bake for 30 to 40 minutes. The flatbread is done when the top is golden brown and the center is no longer gooey. Allow to cool, cut, then serve. Store leftover flatbread in an airtight container in the fridge.