(Gluten-Free & Vegan Approved)
So this may not be the most accurate statistic, considering I have no formal gathering of data, but i'd say about 95% of all girls have a love-affair with flatbread. Personally, I loved flatbread before I even knew what it was. Pizza Hut? NO. Dominos? NO. I wanted my crust FLAT and CRISPY! And to this day, I feel the same way. It's like a big cracker stacked with the best combination of your favorite things! What's not to like?!
So without further ado....
I bring you... "Wild West Flatbread"
..and we're pretty excited about it!
So what makes this FLATBREAD worthy of such hype? Well, we made this beauty using some of our "go-to" ingredients from our most beloved food companies. These ingredients are staples in our fridge - we use them on a weekly (okay, maybe daily) basis. And we used our All-Purpose Flour to create a full-proof gluten, dairy, and egg-free crust that is INSANELY GOOD and easy to make. Most importantly, this FLATBREAD has a kick of spice - making it a little Wild!
- 3 cups of our All-Purpose Flour
- 1 packet of yeast
- 1 tsp baking powder
- 1 tsp onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 3 TBSP organic sugar
- 1-1/4 cup water
- 1 to 2 TBSP olive oil
(Sauces & Toppings)
- Daiya Mozzarella Style Shreds
- Bitchin' Sauce (Cilantro Chili)
- STUBB'S sweet heat BBQ sauce
- Grilled Corn (1/3 cup)
- Galic (2 cloves, roughly chopped)
- Craisins (optional - 1/4 cup)
- Pizza Stone or Pizza Pan
- Wax Paper
- Rolling Pin
- Non-stick Spray
Preheat oven to 350 degrees F. Make the Flatbread Crust. Find detailed instructions from our recipe page, here.
Once the flatbread dough is rolled out evenly onto your pizza stone/pan, use a marinade brush and "paint" the entire surface with olive oil (make sure to include the edges). BAKE for 25 minutes.
Remove the pizza stone or pan from the oven and set aside. Your flatbread will have cracks, thats normal.
Now GRAB THAT BITCHIN' SAUCE!! Apply 1/2 to 3/4 of the container of sauce to the crust using your marinade brush. Although...The more the better with this stuff!
*This sauce is my all-time favorite Dip. It has the perfect combination of cilantro flavor and heat. I was introduced to this company and their amazing sauces at a San Diego's Farmer's Market, and I've been hooked ever since! There's nothing like it. Their sauces are made out of almonds so they are vegan, gluten-free, and beyond creamy. They also have SIX flavors to pick from! Check out BITCHIN' SAUCE's site to find out where you can get your own sauce!
Apply the toppings. Sprinkle the chopped garlic, craisins, and corn. We grilled our corn and then cut the corn off of the cobb. However, if you don't have access to a bbq (or time), simply use organic canned corn.
Sprinkle the cheese over the toppings. We use DAIYA dairy-free cheese. Finish by drizzling your favorite BBQ sauce ontop. we used "STUBBS" Sweat Heat!
*My first choice for dairy-free cheese is always DAIYA. I've tried several alternative cheese brands throughout the years, and these guys got my vote! We chose Daiya's Mozeralla Shreds for this flatbread because it melts so well and gives the dish a creamy texture! Their cheeses are also soy-free, which can be hard to find in a dairy-free product. Check them out to find other cheese flavors and snacks!
STEP 6: Place back in the oven for 20 minutes until the edges are golden brown. Remove and serve immediately.... YUM
NOW GO, EAT THAT FLATBREAD!