This dish took me by surprise in how filling it turned out to be. When I originally measured out the batter I thought that it would barely serve two people, so I also prepared a small side dish in case we weren’t full. Instead, I was satisfied after eating one piece (or corner) of the flatbread. I had forgotten how much more substantial almond flour is versus wheat flour.
The flatbread is not difficult to make. When you mix the batter ingredients together they will be runny instead of the typical sticky pizza dough. However, while it bakes in the oven the batter firms up into a soft flatbread. The crust turns out similar to a buttery, flaky crust, rather than a white doughy pizza crust.
Preheat your cookie sheet, or even better, a pizza stone in the oven so that it is hot when you slide the crust onto it. Bake it for 10-12 minutes, or until slightly golden. The crust will brown a little further when you add some of the toppings and broil everything together for 2-3 minutes more.
The toppings are open to your creative fancy. Bacon and avocado lead my personal list of favorite toppings. Turkey bacon is what I had available for this recipe, and it successfully added a salty crunch to eat bite. Another preferred combination of mine is prosciutto and arugula. Whatever you decide to top it with, I recommend finishing it with a drizzle of high-quality olive oil for a delectable and satisfying meal.
Ingredients
- For the flatbread
- 1 cup almond flour
- 2 tbsp arrowroot powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 eggs
- 1/4 cup almond milk
- For the toppings
- 3 slices bacon
- Extra virgin olive oil, for drizzling
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 1/4 cup red bell pepper, diced
- 1/2 avocado, sliced
- 2 cups baby arugula leaves
Directions
- Preheat the oven to 425 degrees F. Place a baking sheet or pizza stone in the oven to warm. Combine the almond flour, arrowroot powder, baking powder, salt, oregano, and basil in a large bowl and stir to combine. Add the eggs and almond milk and stir well. Spread the batter onto a piece of parchment paper with a spatula. Bake the crust for 8-12 minutes until slightly golden.
- While the crust is baking, cook the bacon on the stove until crispy. Remove to a paper towel-lined plate and dice. Add the shallot and garlic to the pan and sauté for 3-4 minutes. Set aside.
- Remove the crust from the oven and drizzle with olive oil. Top with shallot, garlic, bacon, red pepper, and avocado. Return to the oven and broil for 2-3 minutes until the crust is a deep golden brown. Remove from the oven and let cool for 5 minutes. Top with arugula to serve.
90 almonds in 1 cup almond flour. Be careful to not eat this entire flatbread in one sitting!
Could I substitute another liquid for almond milk? I have some kind of weird aversion to it. Would water work? (I also can’t stomach coconut milk)
This was great! We had it for breakfast today. OK, I used about a “little” more bacon than called for however can you really have to much bacon? I also eliminated the red peppers as I was out and REALLY wanted to make this NOW. I left the dough as it fell onto the parchment paper thinking it was going to spread out as it cooked, it doesn’t. My recommendation is to spread it out- I want thin and crunchy. I guess you could keep it thick and make it more “sandwichy”. Thank you…I plan to make this again. Hubby wants to try as a pizza.