Grain-Free Almond Flour Flatbread With Roasted Delicata Squash + Goat Cheese
If you don't know by now, pizza, namely the homemade artisanal-style variety, is one of my favorite things to make and to eat. But, sadly, all that gluten tends to upset my stomach immediately after eating just a couple slices so it's kind of a once-in-a-while thing for me. Anybody else feel me? When I was placing a Thrive Market order a couple months ago, I ordered a couple Simple Mills Pizza Dough mixes on a whim to give them a try after hearing a few other bloggers rave about it. I really loved the taste and it was very easy to make but I didn't love that it contained cauliflower. Don't get me wrong: I love cauliflower but I don't want it in my pizza dough. I've tried the whole "cauliflower crust pizza" thing, too and I gotta say, I'm just not a fan of that flavor in the context of pizza.
Sooo, I decided to try and reverse-engineer the dough minus the cauliflower and after several rounds, I was pretty happy with the result! It's a little chewy and a little crisp and the oregano and garlic powder go a long way in adding that old -school pizzeria flavor. It's important to note that this is not a pizza, I know this. It's just not the same and it will be disappointing if you approach it that way. It is its own thing. And it's delicious! If you can't have grains or gluten, it's a nice alternative and if you can have grains, it's still a healthy, delicious meal. Also, feel free to use the dough recipe as a blueprint for whatever toppings you'd like! I made several margherita versions while testing it and it was so good. You could also make a loaded veggie version with olives, peppers, artichokes, or whatever you like. Or you could even load it up with pepperoni and pineapple if that's your thing! It's incredibly adaptable, versatile, and forgiving so I hope you give it a try! Let me know if you do and be sure to share using #allpurposeflourchild so I can see your posts!
Grain-Free Almond Flour Flatbread With Roasted Delicata Squash + Goat Cheese
serves 2
flatbread
2 c almond meal (or almond flour)
2 T coconut flour
2 T flax meal (if you only have whole flax seeds, simply crush in a mortar and pestle or blitz in a food processor)
1 T arrowroot
1 t baking soda
1/2 t dried oregano
1 t garlic powder
1/2 t Himalayan pink salt, plus more to season squash
1/4 c + 2 T water
3 T olive oil
2 T apple cider vinegar
toppings
1 delicata squash
1 T avocado oil (or olive or coconut oil)
red pepper flakes, to taste
2 oz chevre goat cheese
handful fresh basil
roast the squash
Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Using a mandolin or sharp knife, slice each half into half moons as thin as you can. Toss with avocado oil, salt, and red pepper flakes and spread out evenly on a baking sheet. Bake for about 15-20 minutes, until golden brown and crisp around the edges. Remove from sheet pan into a bowl and set aside while you assemble the flatbread.
make the dough
While the squash is roasting, mix together the dough by first stirring together the flax meal and 2 tablespoons of water to make a flax "egg". Set aside for about 5 minutes to thicken. Meanwhile, whisk together the almond meal, coconut flour, arrowroot, baking soda, dried oregano, garlic powder, and salt. Add the remaining water, olive oil, and vinegar to the flax "egg" and whisk together. Add the wet mixture to the dry and stir together using a wooden spoon or rubber spatula until a thick but mold-able dough comes together. Line a baking sheet with parchment and using slightly damp hands, press the dough out onto the parchment in whatever shape and thickness you'd like. I like a little bit thicker crust so I press mine out to about a 1/2 inch thickness but if you like thin crust, go for about 1/4 inch thickness. Bake for about 10 minutes, until just starting to firm up then remove from oven and top with roasted squash and dot the top with the goat cheese. Bake for another 10-15 minutes, until crisp and edges are golden brown. When out of the oven and still warm, tear the basil and sprinkle over the top. Slice up and enjoy!
