Savory Strawberry Chèvre Flatbread Pizza
Makes one 12-inch pizza
For the flatbread: (adapted from Go Gluten Free Magazine March/April 2014 issue, Gluten-Free Pizza Crust)
1/2 cup unsweetened coconut milk
2 large eggs
2 tablespoons olive oil
3/4 cup rice flour
1/2 cup almond flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon fine grain sea salt
1 teaspoon ground pepper
For the toppings:
4 ounces soft chèvre (goat cheese), crumbled
2 teaspoons coarsely chopped fresh thume (or 1/2 teaspoon dried thyme)
1/2 teaspoon freshly ground black pepper
10 ounces fresh strawberries, cut into 1/4-inch thick slices (about 13 strawberries, or enough to cover the pizza)
1/2 teaspoon French gray salt (sel gris)
1. Preheat the oven to 400 degrees Fahrenheit.
2. Make the flatbread: Beat the coconut milk, eggs, and olive oil together in a large mixing bowl. Set aside.
3. Mix the dry ingredients together in another bowl. Then slowly incorporate the dry ingredients into the coconut milk mixture and stir until a smooth wet dough forms.
4. Spread the dough onto a greased pizza pan (or baking sheet) with a flat spoon into a 12-inch circle, flattening the middle out a bit more, to form the crust. Bake the flatbread in the oven for 15 minutes.
5. Make the pizza: Remove the flatbread from the oven and dot it with chèvre, leaving a 1-inch border all around. Then sprinkle it with the thyme and black pepper. Starting from the outer edge of chèvre, arrange the strawberry slices on top, overlapping slightly. Sprinkle with the sel gris, then return the pizza to the oven and bake for an additional 15 minutes.
*Recipe notes: If you don’t want to make your own flatbread crust, you can use any flatbread as the base. Grab your flatbread, preheat your oven, and then start at step 5. If you don’t have French gray salt, you can substitute fine grain sea salt instead. Don’t have fresh thyme? Fresh oregano or basil would also be delicious.