So I have to admit, I was a bit skeptical of this flatbread recipe. It looked good on paper, but sometimes I feel like the grain free stuff just doesn’t quite measure up to the gluten-filled baked goods that I love so much. In order to satisfy that chewy, toothsome texture that I long for in my bread products, this gluten free crust would have to be something special.
The original recipe from Homegrown and Healthy that I adapted this from sounded amazing! It’s a lemon thyme almond flour crust. You can get that recipe here. Again, on paper it sounds amazing, and in the pictures it looks divine! But will it live up to my expectations? There’s only one way to find out. So I decided to give it a try, and of course I put my own spin on it. I transformed it into Grain Free Mexican Flatbread!
I’m so ecstatic to tell you guys that it not only lived up to my expectations, but it turned out so much more delicious and satisfying than I could have imagined. It was chewy, satisfying, and fulfilled my every pizza crust/flatbread need. My husband even loved it you guys. That speaks volumes.
This dough recipe is incredibly versatile. This time I put a Mexican twist on it, but my brain is overflowing with ideas about what I could put on this crust…Thai style, Pizza Margherita, the possibilities are endless. So please, do NOT limit yourselves to the recipe that I’m about to give you. Get creative and have fun with it!
So here’s my recipe, but be sure to check out Homegrown and Healthy because she has some amazing recipes!
Ingredients for the flatbread:
- 2 cups of almond flour, give or take about 1/2 cup plus a bit for dusting
- 2 eggs
- 2 tbsp fat of choice. You can use butter or coconut oil. I used rendered bacon fat:)
- 1 tsp sea salt
- spices of your choosing. I split this recipe in half and made two flatbreads so I used oregano on one and smoked paprika on the other.
*You could also use my Homemade Taco Seasoning! Get that recipe HERE.
Ingredients for the toppings:
*Every single one of these is optional. Use WHATEVER you want
- 1 lb grassfed beef
- 2 tbsp homemade taco seasoning or a quality store bought taco seasoning
- 2 scallons
- 1/4 cup chopped cilantro
- 2 tomatoes
- homemade salsa or a quality store bought salsa
- 1 avocado
- 1 green bell pepper
- 1/4 red onion
- black olives
- Cheese- any kind. I used a raw grassfed cheddar that I grated up.
- Preheat your oven to 350 degrees.
- In a small mixing bowl, beet your eggs until frothy and pale yellow. This is a good couple of minutes worth of beating.
- in a large bowl, combine the almond flour (start with 2 cups), sea salt, and oregano (or whatever spice you’re using) and mix well with a fork to ensure that there are no clumps.
- Add your fat of choice and eggs to the bowl with the almond flour mixture. Stir together until you have a homogenous mixture. It should pull away from the sides of the bowl and come together in a ball. Depending on the humidity in your area, you may need to use more almond flour. I ended up using about 2 1/2 cups.
- Dust a baking stone with additional almond flour. If you’re not using a baking stone, you can definitely use a cookie sheet. Just prepare it with coconut oil before you turn out your dough.
- At this time you can either use the entire ball of dough for one crust, or you can divide into two or three batches. I divided mine into two. Roll out your dough to about 1/8 inch thickness. You may need to dust your rolling pin with almond flour as well.
- Poke the dough with a fork so it doesn’t bubble up on you too much. Bake for 18-20 minutes until golden around the edges.
- In the mean time, prepare your toppings. This is where you can go wild and crazy, I decided to make a vegetarian version and a meaty version. For my meat, I used grassfed beef that I just seasoned up with some of my homemade taco seasoning.
- Top your flatbreads and then pop them back in oven on the broil setting just to melt the cheese if you’re using it. Enjoy!
For one of my flatbreads I used salsa as a sauce base, topped it with ground beef and cheese and then popped it under the broiler to melt the cheese. When it came out, I topped it with black olives, scallions, cilantro and tomato.
For the other flatbread, I used sliced tomato as a base, put the shredded cheddar on it and then broiled to melt the cheese. When it came out of the oven, I topped it with red onion, avocado, cilantro, salsa and plain Greek Yogurt.
Both were AWESOME! These are just a couple of my ideas, but as I said, you can feel totally free to do whatever you like! This is really just a method. Learn the method, and then transform it into what your family loves! I hope you enjoy this as much as my family did. Thank you
Homegrown and Healthy for the recipe!
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