Please note: this flour contains tree nuts and is manufactured in a facility that uses tree nuts and soy.
There’s a simple paleo flatbread recipe on the bag that can also be used as pizza crust! While the recipe requires eggs, I used Bob Red Mill’s new gluten-free vegan egg replacer! The egg replacer is made with starches, baking soda, and psyllium husk. I’ve added dried oregano or basil and some additional flaky sea salt to add on top before the crust goes into the oven. I think this perfected the flatbread and gave it an extra spice! Feel free to add dried or fresh pressed garlic for additional flavor varieties.
Makes one 10-inch round flatbread.
- 1 ¼ Paleo Baking Flour
- ¼ tsp Salt + additional kosher salt for sprinkling on top (optional)
- 1/8 tsp Baking soda
- 1/8 tsp Dried Oregano or Dried Basil (optional)
- 2 Eggs (or egg replacer)
- 2 Tbsp Water
- 2 Tbsp Olive Oil
- Preheat oven to 350(o)F and set aside a baking sheet or a pizza pan.
- In a small bowl, combine flour, salt, baking soda and oregano.
- In a large bowl, whisk together eggs, water, and oil.
- Add dry ingredients and mix thoroughly.
- Let rest for 5 minutes.
- Roll out and shape dough between pieces of oiled parchment paper.
- Remove and discard top piece of oiled parchment and slide bottom parchment and flatbread onto the baking sheet or pizza pan.
- Bake for 12-15 minutes.
Once the dough was baked, I cut into easy-to-handle triangles. You can dip these flatbread pieces into olive oil, hummus, or other gluten-free dips. You can also drizzle with flavored balsamic vinegar (make sure all sauces are gluten-free).
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