Gluten-Free Lupin Flour Summer Flatbread
Not only gluten-free, but this recipe is high in protein and fiber, and made with our low-carb Lupin Flour.
For the crust:
- 1 cup Carrington Farms Lupin Flour
- 2 cups Gluten-Free Flour
- 1 tsp baking powder
- 1 ½ tsp kosher salt
- 2 tsp Carrington Farms Xanthan Gum
- 1 tbsp sugar
- 3 tsp active dry yeast
- 1 ¼ cup + 2 tbsp warm water, divided
- 4 tbsp Carrington Farms Organic Coconut Cooking Oil
For the pizza:
- Crust, recipe above
- 8 oz ricotta cheese
- 1 clove garlic, grated
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 of a red onion, thinly sliced
- 1/2 cup grape tomatoes, halved
- 1 cup fresh spinach
- 2 tbsp fresh basil leaves
In a measuring cup, combine 1/2 cup of warm water and the active dry yeast. Let rest for about 5 minutes, until foamy.
In the bowl of a stand mixer, combine Carrington Farms Lupin Flour, gluten-free flour, baking powder, salt, Carrington Farms Xanthan Gum, and sugar. Whisk to combine.
Add the Carrington Farms Organic Coconut Cooking Oil to the dry ingredients and stir until worked in. Add the water and yeast mixture along with another 1/2 cup of warm water.
Mix with the dough hook attachment on medium speed, adding the remaining 2 tbsp of water a little at a time. Mix for 3-4 minutes until the dough begins to come together around the dough hook.
Scrape down the sides of the bowl and cover the bowl with a towel. Let rest for about an hour at room temperature, until the dough is puffy.
Turn the dough out onto a piece of parchment paper and roll into a 12” circle. Transfer the parchment paper and the crust to a baking pan and let rest again for about 15 minutes, while the oven preheats.
Preheat the oven to 400°F and brush the surface of the crust with a teaspoon of Carrington Farms Organic Coconut Cooking Oil.
Bake for 7-9 minutes, until the crust is lightly golden.
Meanwhile, stir together ricotta, grated garlic, salt, and Italian seasoning in a small bowl.
Smear the ricotta mixture in an even layer over the surface of the par-baked pizza crust and then top with half of the mozzarella cheese. Spread spinach over the cheese and then top with the rest of the cheese. Top with the sliced red onion and halved grape tomatoes and then bake for 15-20 minutes, until the crust is deeply browned and the cheese is bubbly.
Sprinkle the pizza with the fresh basil leaves before serving.