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Ingredients

Adjust Servings:
2 medium-sized Zucchini
10 Cherry tomatoes Alternatively, you can use a middle-sized tomato
1 cup Gluten-free all purpose flour
1/3 cup Gram flour
1/4 cup Cornmeal
3 tablespoons Non-dairy Parmesan-like cheese
To taste Salt and pepper
2 tablespoons Psyllium husk
1 tablespoon Nutritional yeast
1 tablespoon Egg replacer
1 tablespoon Thyme
2 tablespoons Olive oil

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Zucchini flatbread

Zucchini flatbread

Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
Cuisine:

This versatile flatbread is soft on the inside and crispy on the outside. It goes well with almost anything... even on its own!

  • 50 minutes
  • Serves 8
  • Easy

Ingredients

Directions

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This zucchini flatbread is one of a kind: inspired to Italian “schiacciata”, it uses gluten-free flours and has a nice, soft texture that makes it very versatile. Indeed, you can use this flatbread on its own, as a base for dips and spreads, or as a soft bun for sandwich-like preparations.

To prepare it, grate the zucchini and thinly dice the tomatoes. Then, in a bowl, mix together all the flours and the dry ingredients, and then add enough water to obtain a loose texture. Adjust the seasoning, then add the zucchini and tomatoes. Mix well, then pour the mixture into an oiled baking tray with a sprinkle of chickpea flour on the bottom. Level the mixture, drizzle a little olive oil and corn flour on top, and put in the oven.

Bake for 40 minutes, then take out of the oven and let it cool down. Cut your zucchini flatbread into squares or rectangles and enjoy them as is, use them as sandwich buns or dip scoops.

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Steps

1
Done
5 minutes

Prepare the veggies

Pre-heat the oven to 325 F degrees. With a little olive oil, brush the baking tray and then sprinkle it with a little gram flour. Rinse the zucchini and tomatoes, then grate the zucchini with the help of a cheese grater and dice the tomatoes.

2
Done
5 minutes

Prepare the batter

In a large bowl, mix the three flours, then add the rest of the dry ingredients. Add enough water to obtain a loose batter, then stir in the zucchini and tomatoes.

3
Done
40 minutes

Bake

Pour the batter into the baking tray, sprinkle the top with some extra cornmeal, and drizzle with some more olive oil. Then, put the tray in the oven and bake for 40 minutes. Take out of the oven and set aside to cool for 10-15 minutes.

4
Done

Slice and serve

Slice the flatbread into squares or rectangles, and enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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