A good flatbread can be hard to find when you are trying to heal your gut and feel better. I found a recipe for a pumpkin flatbread and just had to try it. With a few modifications to make it gluten free and dairy free it was perfect. I posted the picture on Facebook this week and had many request for the recipe. So here it is.
This pumpkin flat bread did not have a pumpkin flavor. It was colorful and slightly chewy. Truly Perfect!
1 cup gluten free flour (I used the GF Mom Blend from Kid Approved)
1/3 cup pumpkin puree (not pie filling, just plain pumpkin puree)
3 Tbs coconut milk or almond milk
1 tsp onion flakes
1/2 tsp cumin
1/2 tsp Himalayan salt
1 Tbs olive oil
Preheat oven to 400 degrees.
In a large bowl mix all ingredients together with a wooden spoon till a dough ball forms. Sprinkle a little bit of gf flour on counter and roll out dough to about 1/2 inch thick. Dustin your rolling pin with gf flour will help keep it from sticking. Use a fork and poke holes in the dough to keep it from bubbling up.
Brush with olive oil and bake for 12 minutes in oven.
Top with fresh veggies. I used avocado, tomatoes, spinach and Daiya Cesar dressing.
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