|From my pizza days . . . back when I didn't care about eating wheat.|
I was pleasantly surprised at how easily it turned into a dough ball with such little liquid.
Next, roll out the dough ball between two layers of parchment paper. You'll want to make it pretty close to paper thin so that the thick flour will bake more crisply. This dough recipe was originally a cracker recipe - I thought the original flatbread recipe crafter was pretty ingenious for combining recipes. Bake the crust at 325 for 8 minutes.
Third, while your crust is baking, pick your toppings! The original recipe was a Chicken Bacon Alfredo flatbread. Given that pretty much all commercial alfredo sauce has corn or potato of some variety, I opted for a more traditional pizza. But I did go with some spinach, tomatoes, and chicken. And LOTS of mozzarella cheese. It's the best!
Fourth, add your sauce to the rolled out dough. Note that you leave the dough on one of the two pieces of parchment paper you used to roll out the dough. Spread out your sauce and get ready for the fun part!
Fifth, add your toppings! This looked pretty tasty, if I do say so myself. Once you've added all of your toppings, broil it on high for 5 minutes or until the cheese is slightly golden.
And voila! You have a wheat-free, potato-free, corn-free flatbread pizza! You could even make it dairy-free by substituting a dairy-free cheese or nixing the cheese altogether!
I hope you try this recipe soon! If you do, let me know how you like it in the comments section!