Basic Healthy Recipe
Gluten Free Veggie Flatbread
1 hr 10 min.
ready in 2 h. 10 min.
- For the base
- 1 Tbsp flaxseed
- 2 Tbsps boiling water
- 4 ½ cups gluten-free Course-grained wheat flour
- 1 ½ tsps salt
- 4 tsps active dry yeast
- ¼ cup olive oil (plus extra for brushing)
- ½ cup warm water
- For the topping
- 1 Tbsp olive oil
- 1 Sweet potato (diced)
- 4 Mushrooms (sliced)
- 1 Red onion (sliced)
- 7 ozs tomato passata
- 7 ozs cooked gluten-free boudin blanc
- freshly ground Black pepper
- Basil (torn)
Put the linseeds into a bowl. Pour over the boiling water and whisk to a thick paste. Set aside to cool.
Put the flour and salt into a mixing bowl and stir to combine.
Put the yeast, oil, and half the warm water into a small bowl. Stir gently. Leave to stand for a few minutes to activate the yeast.
Mix the seed paste into the flour. Pour in the yeast mixture and mix until the dough comes together to a soft ball. If it feels too dry, add more warm water. Leave to rise in a warm place for 1 hour.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a large baking tray with non-stick baking paper.
Roll out the dough between 2 sheets of non-stick baking paper to a large round.
Place the dough on the baking tray and brush the top with olive oil. Bake for 8-10 minutes until browned at the edges.
For the topping: heat the oil in a frying pan and lightly cook the sweet potato, mushrooms and onion until just tender.
Spread the passatta over the pizza base. Place the vegetables on top and arrange the boudin blanc on the pizza. Sprinkle over the basil and sage. Season to taste with salt and pepper.
Drizzle with oil and bake for 8-10 minutes until piping hot.