A delicious grain free, gluten free Rosemary Garlic Tomato Flatbread drizzled with a little olive oil and topped with fresh cheese.
When you are trying to avoid eating grains, keeping yourself away from bread can be quite a challenging task.
Because some days, we all just want to bury ourselves in a huge loaf of delicious bread. Or, a really great yummy pizza with a cheesy stuffed crust.
But….. then we have to deal with the bloating and heaviness later on that we didn’t exactly ask for when we were eating said food. Sometimes it’s fun to have something that’s a little lighter, whips up quickly and satisfies your hunger without going too wild and crazy.
Rosemary Garlic Tomato Flatbread (Grain Free, Gluten Free)
I’ll be the first to admit that I love bread. Being able to whip up something that’s incredibly tasty and filling without feeling like you have jeopardized your health really makes things much more fun.
Eating tons of bread (or, pizza for that matter) can feel so incredibly awesome at first. But after a while, you end up feeling like you have bricks in your stomach and your entire body feels sluggish…
So remember that next time you crave bread, make this.
Or if you are looking for a meatless meal for a light dinner go for it.
Top with whatever you have on hand – a handful of tomatoes, some fresh basil or spinach or even a handful of mushrooms. No matter what you use, it will be delicious and well received.
Rosemary Garlic Tomato Flatbread (Grain-free, Gluten-free)
- 1/2 C coconut milk
- 1/4 C coconut oil melted
- 1/2 C coconut flour
- 1 C tapioca flour
- 1 egg beaten
- 1/2 tsp Himalayan pink salt
- 2 Tbsp extra virgin olive oil we love this variety
- 3 cloves garlic chopped
- 2 rosemary springs, fresh
- 1/4 C cherry tomatoes halved
- 3 Tbsp parmesan cheese
- Preheat your oven to 350 degrees F. Place a piece of parchment paper on a baking sheet and set aside.
- In a medium saucepan, combine the coconut milk and coconut oil, and heat until warm (but not boiling).
- Remove from the heat, and stir in the tapioca flour and coconut flour. Mix until well combined - you may want to let the mixture sit for a few minutes to give the coconut flour time to absorb the liquid.
- Add the beaten egg and Himalayan pink salt and mix thoroughly to combine.
- Grab your parchment lined cookie sheet, and transfer the moist dough to the parchment and press out into your own desired shape, just about 1/4 inch thick.
- Sprinkle with garlic, rosemary, cherry tomatoes (halved), or your choice of toppings, then drizzle with olive oil, and top with fresh cheese.
- Bake in the oven for 10-11 minutes. Remove and cut into slices.
- Best when served fresh from the oven.
Once you have that big bag of tapioca flour, it’s quite easy to put it to use. If you regularly incorporate grain-free recipes, you will be familiar with using it up for many other recipes for your family.
But if you aren’t, here are some ideas to help you incorporate it for other meals: