Love pizza but can't eat gluten? Following a gluten-free or grain-free diet? This gluten-free flatbread pizza recipe will satisfy all your cravings, and I used a grain-free flatbread mix by Bob's Red Mill to get the job done. This recipe is sponsored by Bob's Red Mill.
1Grain-Free Bob's Red Mill Flatbread Mix7.05 ounce package
1/2 cupcherry tomatoessliced in half
Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
To make the flatbread crust, combine eggs, 1/4 cup olive oil and water in a medium-sized bowl and mix until combined, then add the grain-free flatbread mix and mix until all the flour is incorporated. Allow the mixture to rest in the bowl for 5 minutes.
To shape the flatbread crust, lightly wet your hands. Scoop the flatbread dough in your hands and form into an oblong ball. Place dough on the parchment paper and gently use your hands to shape it into a large rectangle that is approximately 12” long and 6” wide.
Combine 1 tbsp olive oil, minced garlic, and oregano together in a small bowl. Brush oil mixture over the flatbread until evenly coated.
Par-bake flatbread for 10 minutes. Remove from the oven.
Top the par-baked flatbread with marinara sauce, leaving about ½ inch along the perimeter for the crust. Add fresh mozzarella and cherry tomatoes until covered.
Bake flatbread pizza for an additional 10-15 minutes or until the mozzarella is melted and crust is golden. Remove from the oven and top with fresh basil.
Let the flatbread pizza sit for 2-3 minutes before slicing into 8 slices and serving.
Use 4-6 oz of fresh mozzarella for this pizza. If you like your pizza extra cheesy use the full 6 ounces.Always check your pizza around the 10 minute mark to be sure your pizza does not burn. Depending on what type of mozzarella you use, your cheese may melt quicker or slower.Use a mix of colors for your cherry tomatoes for a beautiful presentation.You can leave the fresh basil whole or slice it into thin ribbons.