gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Veggie & Goat Cheese Flat Bread
When I went gluten-free, all I could think about was bread. Well, pretty much any carbohydrate that I wasn’t supposed to consume really. At first it seemed as though I would just have to learn to live with what was being sold in the small gluten-free isles at our local grocer or just go without. But then a wonderful thing happened! I started to educate myself about this whole gluten-free life. I visited new grocery stores, websites, and learned great gluten-free living tips from other allergen avoiding people. My whole world opened up and I started to experiment with other products and even started creating my own recipes. Not only could I eat well, but I was eating much healthier than I had been, and didn’t feel like I was missing out on all of the gluten foods I used to eat.
This flat bread is made with a packaged focaccia mix called, Chebe. The product is also in my Product Reviews section if you’d like to learn more. One thing I realized when I was trying new products is that I didn’t always have to follow the directions on the package. So if you’re one of those sticklers for following a recipe or the directions on a package exactly, my advice to you is loosen up a bit, they aren’t the boss of you! Experiment, think of other ways you could use it, or other things you could add to it. Get creative and get cooking!
Veggie & Goat Cheese Flat Bread
Flat Bread Crust:
1 pkg. Gluten Free Chebe Focaccia Mix
1 tsp. dry basil
1 tsp. dry oregano
4 tsp. chopped garlic
2 Tbsp. plus Extra Virgin olive oil
6 Tbsp. almond milk
2 eggs
Pre-heat oven to 375 degrees.
Pour Gluten Free Chebe mix into large bowl. Add basil, oregano, 2 tsp. of the chopped garlic, olive oil, almond milk, and eggs. With a fork, stir to combine.
With your hand, knead in bowl until the dough comes together and is somewhat smooth and formed into a ball. Set aside.Cut parchment paper to fit a baking sheet. Place parchment paper on counter and dust with gluten-free flour (I used Mama’s Almond). Place dough ball on floured parchment and sprinkle more flour on top of the dough.
Roll dough out to fit parchment, leaving about 2 inches or so around. Place parchment and rolled dough on baking sheet.
Place the remaining 2 tsp. of garlic in a small bowl or ramekin and add the 1/8 cup olive oil. Prick the dough all over with a fork. Brush dough with olive oil and garlic. Be generous.
Bake for 20 minutes, remove and set aside. (If I’m making this for a party I bake the crust in the AM, let it cool, and cover it with plastic wrap on the counter until I’m ready to top and bake it again.)
Sauce, Veggie, & Goat Cheese Topping
For the sauce:
While your crust is baking begin making the tomato sauce.
1 can of fire roasted tomatoes
1/4 cup sun-dried tomatoes
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
3 cloves garlic, whole
Place ingredients in order, in a blender and process until smooth. Set aside.
For the veggie & goat cheese topping:
1 1/2 cups Cremini mushrooms, sliced (Did you know Cremini mushrooms are baby Portabellos, and much less expensive?)
1 cup zucchini, sliced on the diagonal
2 cups bell pepper, sliced (I did a mixture of orange & yellow.)
1/2 cup red onion, sliced and then roughly chopped
about 2 hand fulls of fresh spinach
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 pkg. goat or sheep’s milk cheese (In the block, not the log.)
Prepare all of your veggies and herbs, crumble cheese. Set aside.
Spread a generous amount of the prepared tomato sauce on the flat bread crust. You will probably have some left over, depending on how saucy you like your crust. If you do have left overs, I had about 3/4 of a cup, you can place it in a plastic container or plastic freezer bag and freeze it for next time. Next, layer the spinach first, then the mushrooms, zucchini, onions & peppers, and top with the goat cheese. Once I had it together I tossed it lightly with my fingers to mix the cheese into the peppers and onions.
Bake in a 375 degree oven for 20-30 minutes until edges are golden and cheese is lightly bubbly. Sometimes I also like to put it under the broiler for another 8-10 minutes, I did not do that this time. If you do it will slightly brown your cheese and the edges of your veggies and is very good.
Remove from oven, cut into squares, serve and enjoy!
3 Comments on “Veggie & Goat Cheese Flat Bread”
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gluten free zen 
wow, this receipe looks awesome! still haven’t made my mexican quinia yet, but this will be done for Sunday afternoon!!
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Looks great!!! Will definately make!
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I love it! You can do so many different things with it. I add spicy ground sausage to it sometimes too.
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