kristin cooks
kristin cooks

Pesto Bruschetta On A Gluten-Free Garlic & Herb Flatbread


Makes: 4 servings

What You’ll Need:

For the Garlic & Herb Flat-breads:

  • 1 package of gluten-free pizza dough. I used Pamela’s Products and if you can’t find it, Bob’s Red Mill also makes a great dough.

  • 2 minced garlic cloves

  • 1 teaspoon dried basil

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried oregano

  • 1 Tbsp extra virgin olive oil (in addition to the recipe)

  • Organic cornmeal for dusting (optional)

You can find the Tomato Bruschetta recipe here.

You can find the Walnut Pesto recipe here.

To Make:

Prepare your dough in a large mixing bowl according to the package instructions (re: water and yeast - every brand is different). Mix the dough with a spatula and make sure there are no clumps.

Next - add 2 fresh minced garlic cloves, 1 Tbsp extra virgin olive oil and 1 teaspoon EACH of dried basil, rosemary and oregano. Continue to mix it all in until you have a beautiful herb dough.

Pending the instructions on your dough, cover with a kitchen towel and allow the dough to rise for as long as it states on your instructions - for Pamela’s, it’s an hour. (Note: I use plastic wrap in the video but have since stopped purchasing plastic).

While the dough is rising, head on over to the Tomato Bruschetta and Walnut Pesto recipe pages and prepare those while you wait.

Pre-heat your oven to 425 F. Dust a nonstick baking sheet with organic cornmeal and divide your dough into four balls. Using a little oil and the palm of your hand, carefully press the dough into four little flat-breads onto the baking sheet.

Bake for 15 - 20 minutes (check after 15 minutes as every oven is different). You’ll know they’re done when the sides and the bottom of the flat-breads are lightly golden in color.