Gluten Free, Vegan Mediterranean Flatbread Pizza Recipe - A Successful Re-do

Gluten Free Vegan Mediterranean Flatbread Pizza

So I had originally attempted A Gluten Free Day's Flatbread when camping and using a grill. It turned into a but of a gluten free mess. The batter stuck to the tin foil and crumbled into pieces when attempting to take it off.

I was convinced, though, that I could make this gluten free, vegan flatbread recipe work for the mediterranean flatbread pizzas my mom recommended I try making a gluten free version of. Plus I really wanted to make this recipe for the Gluten Free Homemaker's Gluten Free Wednesdays Carnival because this month's challenge was gluten free pizza.

So, with May almost over, tonight I actually followed Emilia's baking instructions (although I still replaced the quinoa flour with the gluten free flours I had on hand), and it was a success! It is really amazing to finally find a good recipe for flatbread or "pizza" that is yeast free, dairy free, egg free, gluten free, and too many ingredients free. Emilia's recipe is so simple it is astounding. And the use of psyllium husks as an egg replacer is not only simple, but healthy too!

So here is a recipe that I feel great about recommending for Gluten Free, Vegan Mediterranean Flatbread Pizzas. Plus, this recipe is so flavorful and veggie-licious that you won't even notice that it is vegetarian and made without cheese.

Gluten Free, Vegan Mediterranean Flatbread Pizza Recipe

Dairy Free Pizzas but you wouldn't miss it

Ingredients
Flatbread Crust:
1/2 cup garbanzo bean flour
1/2 cup stone ground brown rice flour
1 tbs psyllium husk
1/2 tsp salt
3/4 cup water

Toppings:
1/2 onion sliced
2-3 cloves of garlic minced
1 summer squash or zucchini sliced
1-2 large handfuls of arugula
1 tomato sliced
3-4 tbs of chopped fresh basil
Oregano, black pepper, salt, crushed red pepper
4-6 tbs of hummus

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Mix the dry flatbread ingredients together in a bowl. Stir in the water until you get a thick but "porridge-like" batter as Emilia puts it.

Drop dollops of the batter onto the baking sheet and spread into circles. You can make them whatever size and thickness you like, but the size and thickness will affect the time you need to bake it for. I chose to do 4 bigger circles that were about 4 inches in diameter - great for individual pizzas that are easy to pick up.

Bake the flatbreads for 14-18 minutes - depending on size maybe even less or more - so just keep an eye on them. Meanwhile heat up a couple tbs of water in a nonstick frying pan and saute the onions and garlic until softened. Then add in the squash for a few more minutes. Lastly, add in the arugula and spices (except reserve the crushed red pepper as a topping unless you want the extra spice). About the time your vegetables are done, your flatbreads should be nice and lightly browned and baked through. They should pop off the parching paper with ease when they are done.

Spread about a tablespoon or more of hummus on each flatbread, as you would pizza sauce. Next scoop on the veggie mix. Top each pizza with 1 or 2 slices of tomato and a pinch of fresh basil. Put back in the oven for about 5 more minutes. Sprinkle with crushed red pepper.

Cheese Version: I wanted to try this without cheese, and it was surprisingly satisfying. But, for those of you that just can't do pizza without cheese, I topped these last time with feta cheese for myself and Daiya Vegan Mozzarella cheese for Brian. Both came out really yummy.

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