Note: This is NOT a Gluten Free recipe, but the amount of gluten is dramatically decreased and still produces a delicious crust. Recipe Makes Two Flatbread Crusts
(1) cup Gluten Free Flour (I only use King Arthur)
(1 ½) cup Bread Flour (that has gluten)
(1) package of yeast
(1 1/4) cup hot water 120 degrees
(1) teaspoon garlic salt
(1) teaspoon rosemary (or, 1 teaspoon Italian Seasoning)
(2) Olive Oil, plus an extra tablespoon added to edges of dough before baking
(1) small bunch of fresh basil
(4) small tomatoes sliced
(1) green pepper, sliced
(1) small onion sliced
Your choice of Cheese
The Process: Note: Use Dough Hook When Mixing
Pour gluten free flour into bowl, add bread flower, and yeast. Turn mixer on and mix to incorporate dry yeast into flour. Slowly add egg, oil, and water. Add garlic salt and dried rosemary. If dough is too sticky add more flour one tablespoon at a time until dough forms a ball.
Remove hook from mixer and set dough aside to rise until double in size. Approximately 45 minutes.
While dough is rising: Slice vegetables. When using fresh vegetables remember to place them on a kitchen towel after slicing. This removes excess moisture and will prevent a soggy flatbread.I always precook the onions a bit in the microwave which removes the moisture, but they still need towel-time to remove excess moisture.
Shaping the Crust:
First, preheat the oven to 400.
Punch down the dough and cut it into two sections. Refrigerate one section and shape the other into the desired shape for your pan. I used a rectangle cookie sheet.
Press tomato slices into the dough. One might think this makes the flatbread sticky, but it doesn’t. Snip fresh basil with scissors, then add onions, green peppers, peperoni and any other topping you desire.
Brush olive oil around crust edges. If you want an extra brown crust, melt 1 tablespoon of butter and add a pinch of garlic salt, then brush around edges.
Bake 10-20 minutes depending on oven performance and the consistency of crust you desire.
A word about Basil: Because basil tends to darken when cooked. Placing it close to the dough may prevent discoloration, or, you can wait until the flatbread has cooked and garnish with basil (and extra cheese).
Renea is an award-winning author, blogger, and Georgia Writers Group Board Member . She has belonged to a phenomenal critique group for over a decade and both of her books, Farming, Friends & Fried Bologna Sandwiches and In the Garden with Billy received SIBA nominations. She is a passionate friend of SIBA and local independent booksellers throughout the South. Renea is vested in the writing community of North Carolina and Georgia and has judged multiple writing competitions. She lives on a farm with two goats names Frosty and Oreo. Contact her here.