If you really enjoy cooking, but hate being in the kitchen all day long, you’ll understand why I’ve been focused on creating meals that can serve dual purpose. I love to have one recipe that I can use for multiple dishes, or slightly modify to create more variety. This flatbread recipe is one of those go-to’s that I have used to create bread, pizza crusts, and with a bit more tweaking…pancakes! It’s a keeper. Did I mention it only takes 10-15 minutes in the oven? I’m totally serious. If you are staying away from refined carbs, almond flour bread is a wonderful way to have your bread, eat it too, and not get that heavy carby feeling after your meal or bloating (if you have gluten sensitivity). Keep in mind you can also use this recipe to make a sweeter bread (I’ve done so by adding chopped dates and walnuts), or keep it more neutral or savory. Feel free to experiment with it add tweak as your taste buds require. XO
Ingredients
3 cups almond flour
1.5 cups tapioca flour
Chia egg – 2 Tablespoons chia mixed with 6 Tablespoons water
1/2 tsp salt
Everything bagel seasoning 1-2 tsp (Trader Joes has an awesome one)
1/3 cup or as needed of coconut, almond, or hemp milk
1/4 cup Pumpkin seeds (optional for flatbread to press pumpkin seeds on top of bread before baking)
Directions
Set your oven for 425 degrees Fahrenheit. In a small bowl or cup add chia seeds and water and allow chia egg to soak until gel-like. Mix all dry ingredients together in a mixing bowl. Add chia egg and pour in 1/3 cup of nut milk and mix thoroughly. Add small amounts of additional milk if needed but not too much so the batter becomes runny. Form a dough for bread once ingredients mixed and knead the dough using your hands and adding some additional flour to ensure it doesn’t stick. Placing the dough on parchment paper, use a rolling pin to roll our the dough to the desired shape of your bread. Add additional everything bagel seasoning on top and if preferred also press in pumpkin seeds. If using as a pizza crust, can skip the seeds. Once finished, place parchment paper on a sheet pan. Bake for 10-15 minutes. Serve and Enjoy!
If you are preparing a pizza, you can use my Avocado Pesto Sauce for a different take, (as pictured above with sauteed leeks and spinach added as topping), or use a low sodium homemade or store bough tomato based pizza sauce and add all of the toppings you desire.
