Ingredients:

  • 2 cups (280g) Gluten-free all-purpose flour blend
  • 1 tsp (5g) Baking powder
  • ½ tsp (3g) Salt
  • ¾ cup (180ml) Warm water
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (15ml) Maple syrup
  • 1 cup (150g) Red bell pepper, thinly sliced
  • 1 cup (100g) Zucchini, quartered and sliced
  • ½ cup (75g) Red onion, thinly sliced
  • 2 cups (60g) Fresh baby spinach
  • 2 tbsp (30ml) Olive oil
  • ½ tsp (3g) Dried oregano
  • Salt and black pepper to taste

Instructions:

  1. Whisk the gluten-free flour, baking powder, and salt in a bowl. Stir in the warm water, olive oil, and maple syrup until a soft, slightly sticky dough forms. Let the dough rest for 5 minutes to allow the flours to fully hydrate.
  2. Divide the dough into 4 equal balls. Place each ball between two sheets of parchment paper and roll into a 6-inch (15cm) circle about ¼ inch thick.
  3. Heat a cast-iron skillet over medium-high heat with a drizzle of oil. Carefully slide the dough in. Cook for 2-3 minutes until bubbles form and the bottom is mahogany-colored, then flip and cook for another 2 minutes.
  4. Push the flatbreads to the side or remove them from the pan. Quickly sauté the red bell peppers, zucchini, and red onions in the same pan until softened. Fold in the baby spinach until just wilted.
  5. Pile the sautéed vegetables onto the warm flatbreads and press down gently to secure the toppings.