Get ready for a flavor explosion! This flatbread combines peppery, salty, and sweet for the ultimate bite.
I have mentioned many times that I have never been too fond of pizza. When I went gluten-free I remember a lot of people saying “I could never do that, I’d miss pizza the most”. My response was always “I don’t like pizza, so no loss for me”. Well guess what I miss the most? Yep. Pizza.
I know there are plenty of gluten-free pizza options out there, but they just aren’t the same. I miss the texture of a gluten-filled dough – chewy on the inside with a crispy exterior. I think I order a gluten-free pizza from my local pizza shop more now than I ever ordered gluten-containing ones. Funny how that works.
While the gluten-free pizza does scratch the itch most of the time, it’s always just a basic sauce and cheese pizza. I miss the option to get a specialty pizza. I’ve really been in the mood for a specialty style pizza lately, but I have been putting off trying to make a good gluten-free dough. Enter this flatbread recipe. It’s grain free and super easy to make!
Obviously it’s nothing like pizza dough, but I actually prefer it over many of the gluten-free ones I tried which end up being very starchy. This flatbread is made with almond flour, so it has a great rich flavor and crisps up beautifully in the oven. The dough comes together in minutes, then you just pre bake it until lightly golden and top it with whatever your heart desires.
My toppings consisted of a dandelion green pesto, fontina cheese, and prosciutto. Talk about flavor! I used dandelion greens for the pesto because I had a bunch in my fridge from the CSA and I’ve never tried them before. I figured pesto would be a good way to start. Dandelion greens are pretty peppery, so I added a little honey to balance out the pesto.
Fontina cheese is one of my favorites – it melts beautifully and has a mild, creamy flavor. The prosciutto adds some meatiness and saltiness. I drizzle each slice with a little honey and you’ve got the perfect peppery-salty-sweet bite!
This flatbread makes a great lunch or dinner alongside a big salad. It would also be a great appetizer to serve at your next party!
You can use pizza dough for this if you want it to be more pizza-style, or use a store-bought flatbread, or any other recipe that you love. I do highly recommend the grain-free option if you’re looking for something low-carb, but still delicious!
- 1 Recipe Grain-Free Flatbread Dough* (see notes for other options!)
- ¼ Cup Dandelion Green Pesto, recipe follows (you can also use basil pesto or any other pesto that you love!)
- ¾ Cup Fontina Cheese, grated
- 2-3 Slices Prosciutto or Capicola
- Honey, for drizzling
- Fresh Flat Leaf Parsley, for garnish
- 1 Bunch Dandelion Greens
- 1/3 Cup Whole Raw Almonds
- 4 Garlic Cloves
- 2/3 Cup Parmesan Cheese
- 1 Tablespoon Honey
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- ½ Cup + 2 Tablespoons Extra-Virgin Olive Oil
- Follow the instructions for the flatbread recipe of your choice (this particular recipe you pre-bake).
- Set the oven to 400º.
- Spread the pesto on the flatbread in a thin and even layer. Top with the fontina cheese and then tear the prosciutto over the top.
- Bake the flatbread for 12-15 minutes or until the prosciutto shrinks up a bit and the cheese is melted and bubbly.
- Let the flatbread rest for 10 minutes and then cut into wedges. Drizzle with honey and top with fresh parsley before serving.
- Combine all the ingredients into a food processor or blender. Blend until smooth. This makes about 1 cup - you can freeze leftovers for up to 1 month or refrigerate for up to 1 week.
- *I love the grain-free flatbread dough recipe from Against All Grain. However, you can use pizza dough or any other flatbread recipe of your choice for this recipe!