It doesn’t take a genius to figure out that the bread I made isn’t necessarily flat. I was starving when I embarked on my first attempt to make this recipe. I didn’t make much of an effort to flatten it. I just wanted to throw it in the oven as quick as possible. It’s dangerous to cook when you are hungry. Things don’t exactly turn out as planned.
Well, this may not look like flatbread but I am pleased to tell you the texture was close enough. More importantly, the flavor was divine. I added a lot of diverse ingredients under the assumption that the bread would simply be a vehicle to support the toppings. I was pleasantly surprised to discover that the bread is phenomenal all by itself. This flatbread recipe makes four servings. The fourth piece of flatbread never made it into the pictures because I kept taking a little piece here and there until the whole thing was gone.
I used the leftover sauce as a stuffing for chicken breasts. I think it would also taste great over pasta. You can find the flatbread recipe over at Girl Cooks World where you can see Cate’s pictures of what the flatbread is supposed to look like. Her recipe is definitely going into my rotation of easy gluten-free recipes.
*Spicy Sun-Dried Tomato Cream Sauce adapted from Epicurious.