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Fresh Gluten-Free Flatbreads Perfect for Spring

Spring is the perfect time to freshen up your meals and enjoy some of the amazing flavors of spring. With new fruits and vegetables available in the stores it’s the ideal time to add some new foods to your menu. If you’re eating with food allergies or sensitivities it can be hard to find options that do the trick. It is not impossible though. We have four incredible Spring gluten-free flatbread recipes you have to try!

Gluten-free Flatbread Recipes You Have to Try!

The base flatbread recipe below or our Ener-g Gluten-free pizza shells or our new Keto Pizza Crust will work with any of the flatbread recipes in this post. You can adapt these recipes to make them vegan by modifying to include dairy-free ingredients if needed. Please check all ingredients to confirm they line up with your personal food needs.

Gluten-Free Base Flatbread Recipe

Adapted from Well Vegan

Ingredients:

  • 1 cup gluten-free flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp instant yeast
  • 1/2 tsp coconut sugar
  • 2 tbsp warm water
  • 1/4 cup + 1 tbsp plain, unsweetened non-dairy yogurt
  • 2 tsp coconut oil, divided

Directions:

  1. Combine the flour, baking powder, salt, yeast, and coconut sugar in a medium bowl.
  2. Pour the warm water over the mixture and stir.
  3. Stir in the yogurt until the dough comes together, then turn onto a clean, lightly floured surface.
  4. Knead the dough lightly for about three minutes.
  5. Roll the dough into a ball and return it to the mixing bowl.
  6. Cover the bowl with a clean kitchen towel and let it rest for ten minutes. (The dough will not rise.)
  7. After 10 minutes, slice the dough in half and roll the pieces into two smaller balls.
  8. Return the dough to the mixing bowl and brush with a teaspoon of coconut oil.
  9. Cover the bowl and let the dough rest until the balls double in size, about an hour.
  10. Once the dough has risen, transfer each ball to a lightly floured surface and knead for a minute.
  11. Roll the pieces out into a thin oval, roughly ten inches long.
  12. Heat a skillet over medium heat and add the remaining teaspoon of coconut oil.
  13. Add one flatbread and cook until it bubbles and spots start to turn brown.
  14. Flip and cook until brown on the opposite side.
  15. Store in an airtight container or use immediately.

Spring Asparagus Flatbread

Recipe adapted from Naturally Ella

Ingredients:

Directions:

  1. Preheat oven to Bake at 450°F.
  2. Cut asparagus into 1/2 inch pieces.
  3. In a medium bowl combine asparagus with the onion, olive oil, lemon juice, salt, and pepper. Make sure to coat the asparagus well.
  4. Crumble in goat cheese and toss it to combine.
  5. Rub pizza dough or flatbread with a small amount of olive oil.
  6. Spread the asparagus mixture over the dough.
  7. Bake for 12 to 15 minutes or until crust is crisp.
  8. Cut into pieces and serve.

Spring Pea and Bacon Flatbread

Adapted from Southern Cast Iron

Ingredients:

  • 2 tbsp olive oil
  • 2 cups fresh peas
  • 4 sprigs fresh mint
  • 2 cloves of garlic minced
  • 2 ½ tsp salt
  • ½ cup sour cream
  • ½ cup bacon cooked and crumbled
  • 2 cups fresh baby spinach
  • 1 cup shredded Gruyere cheese
  • gluten-free flatbread or Ener-g Gluten-free pizza crust

Directions:

  1. Preheat the oven to Bake at 450°F.
  2. Add flatbread or pizza crust to a pan and brush with olive oil.
  3. In a pot bring peas, mint, garlic, 2 teaspoons of salt, and enough water to cover by an inch to a boil over medium heat.
  4. Cook until peas are tender.
  5. Drain and discard mint sprigs.
  6. In a food processor, cream together pea mixture, sour cream, pepper, and remaining salt until smooth.
  7. Spread pea mixture onto gluten-free flatbread or pizza crust.
  8. Top with bacon, spinach, and cheese.
  9. Bake until golden brown.

Roasted Spring Veggie Flatbread

Adapted from Our Balanced Bowl

Ingredients:

  • 1/2 red onion thinly sliced
  • 1 small bunch of broccoli thinly sliced
  • 1/2 yellow squash thinly sliced into circles
  • 1/2 zucchini thinly sliced into half-moons
  • 1 cup mushrooms, thinly sliced
  • 3 to 4 stalks asparagus chopped into thirds
  • 1 cup sharp white cheddar cheese
  • gluten-free flatbread or Ener-g Gluten-free pizza crust
  • 1 tbsp olive oil
  • 1 tsp garlic powder

Directions:

  1. Preheat oven to Bake at 350°F.
  2. Add all vegetables to a large sheet pan.
  3. Coat with olive oil, garlic powder, salt, and pepper.
  4. Roast for 5-6 minutes until roasted to your desired texture.
  5. Remove mushrooms and onions from the pan and set them aside.
  6. Place the other vegetables back in the oven at 400° and roast for ten minutes.
  7. Add flatbread or pizza crust to a pie pan and brush with olive oil.
  8. Top with cheese and roasted vegetables.
  9. Bake for 3-5 minutes or until cheese is melted.
  10. Serve and enjoy.

White Bean Asparagus Flatbread

Recipe adapted from Veggies Don’t Bite

Ingredients:

  • 1 bunch of asparagus with the tough ends removed
  • 1/2 tsp fresh lemon juice
  • 1/4 cup crumbled feta cheese
  • small bunch of fresh mint
  • 1/4 cup toasted pine nuts
  • 1 1/2 cups cooked cannellini beans, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1/4 cup minced garlic
  • 1/4 teaspoon salt and pepper
  • gluten-free flatbread or Ener-g Gluten-free pizza crust

Directions:

  1. In a food processor combine the cannellini beans, olive oil, lemon juice, garlic, and salt and pepper.
  2. Preheat oven to Bake at 400°F.
  3. Place the flatbread or pizza crust on a baking sheet and drizzle with olive oil.
  4. Use a peeler to shave the asparagus into ribbons. (It can help to treat it like you are peeling potatoes.)
  5. Toss them in a bowl with a drizzle of olive oil, lemon juice, and salt and pepper.
  6. Spread the white bean puree onto the flatbread or pizza crust.
  7. Top with asparagus ribbons, cheese, mint, pine nuts, and lemon zest.
  8. Bake until cheese melts.
  9. Serve and enjoy.