This flat bread is gluten-free and dairy-free. Super easy and very versatile. I’ve made it numerous times with different types of ingredients for dinner, lunch, parties, you name it. The flat bread can be made ahead of time which makes assembling the other ingredients and cooking it a breeze if you’re hosting a party.
1 Bag Chebe Focaccia Mix
3 Tablespoons Olive Oil
5 Tablespoons Almond Milk
About 1 Tablespoon Dried Oregano
About 1 Tablespoon Dried Basil
About 1 Tablespoon Dried Garlic
(Your favorite veggies and meats, dairy-free cheeses, olive oil.)
Place all of the above ingredients in a medium bowl.
Stir with a fork until mixture starts to come together.
Remove the fork and knead with one hand until dough is completely incorporated and formed into a smooth ball.
Measure a piece of parchment to fit a baking sheet and cut.
Remove parchment from pan, sprinkle with a little gluten-free flour (I used almond flour) and pat dough out into a small circle.
Flour rolling pin and roll dough out thinly, to about the size of the parchment.
Prick with a fork and brush with about 1 Tablespoon of chopped garlic and several Tablespoons of olive oil.
Bake in pre-heated oven for 16-20 minutes or until lightly golden brown.
At this point you can cover it and set it aside to build later, or you can go ahead and start adding ingredients. This time I added spinach, peppers, mushrooms, chicken, tomatoes, drizzled it with more olive oil and sprinkled Daiya mozzarella style “cheese” all over it, then put it back in the oven and baked it until the cheese was melted. Or as melted as dairy-free cheese ever gets. In the past I’ve used goat cheese, sun-dried tomatoes, tomato sauce…there are many different ways you can do it. Just use the basic guidelines and add your favorite ingredients and you really can’t go wrong.