We wondered if there’s anything better than this homemade flatbread recipe. Then, we tried it with DIY creamy, savory whipped ricotta and … dough my goodness! The amazingly gluten- and grain-free bread is packed with flavor from good olive oil, sweet basil, egg and almond milk. Whether you’re adding extra toppings or savoring it as is with a generous smear of freshly whipped herbed ricotta, this recipe is sure to become a staple in your kitchen. Get rolling!
Grain-Free Flatbread with Herbed Whipped Ricotta
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 339 kcal
Ingredients
Flatbread
- 1-1/4 cup fine almond flour
- 1 cup cassava flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. dried basil leaf
- 2 Tbsp. olive oil
- 1 egg
- 1 cup almond milk
- Extra flour for rolling out dough
- Avocado oil spray for cooking flatbreads
Whipped ricotta
- 1 cup ricotta whole milk
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. garlic powder
- Pinch crushed red pepper
- 1 tsp. lemon zest fresh
- 1 Tbsp. lemon juice fresh
Optional toppings
- Grilled asparagus
- Baby arugula
- Sprouts
- Chopped tomato
- Sundried tomato
- Roasted peppers
- Shredded radish
Instructions
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In medium-sized mixing bowl, whisk together almond flour, cassava flour, baking powder, salt and basil. In small bowl, whisk together olive oil, almond milk and egg. Pour liquid into bowl with dried mixture. Stir to combine. Form mixture into ball and let rest 10 minutes.
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In food processor, combine ricotta, salt, pepper, garlic powder, crushed red pepper, lemon zest and juice. Process 1-2 minutes until smooth and creamy. Remove mixture to bowl and refrigerate until ready to use.
-
Cut flatbread dough into 6 roughly equal pieces. (Note: Mixture will be slightly sticky.)
-
Onto lightly floured parchment pare, place one piece of dough and dust lightly with flour. With rolling pin, roll into oval shape, about 1/4-1/3-inch thick. Repeat for each piece of dough.
-
Heat cast iron pan over medium heat. Lightly oil or spray prepared flatbread. Flip or slide dough from parchment paper onto heated pan and cook 3-4 minutes on each side until browned. Remove from heat and cook remaining pieces. Set cooked flatbreads aside.
-
To serve, spread 2 tablespoons whipped ricotta on top of warm flatbread. Serve as is or top with additional toppings of choice.
Recipe Notes
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Nutrition Facts
Grain-Free Flatbread with Herbed Whipped Ricotta
Amount Per Serving
Calories 339
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g25%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 48mg16%
Sodium 341mg14%
Potassium 174mg5%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 2g2%
Protein 12g24%
Vitamin A 231IU5%
Vitamin C 3mg4%
Calcium 275mg28%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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