Pancetta & Goat’s Cheese Flatbread

it's a lot of cheese, but it's worth it

it’s a lot of cheese, but it’s worth it

Thanks to the Whole30, I haven’t done any baking in a long time and my trusty bag of coconut flour thinks  we’re no longer buddies.

Rather than let it cry itself to sleep over our estrangement, I busted out the bag to make this tasty flatbread.

the coconut flour crust

the coconut flour crust

It’s a good lunch option, but I served it for dinner with an arugula salad and it was well received by all (except Dog, who’s on a strict diet and therefore hates us at the moment).

The crust is more cakey than a traditional wheat bread, but the deliciousness of the topping overrides that and I found myself not really noticing the difference.

apart from eating it, assembling is the most fun part

apart from eating it, assembling is the most fun part

If you’re the kind of frugal, think-ahead, cook that I long to be, make two and freeze one for lunches or a quick bite.

Pancetta & Goat’s Cheese Flatbread (serves 2-3)

Crust:

*adapted from The Healthy Home Economist

  • 1/4 cup coconut flour, plus a tbsp
  • 4 large eggs
  • 1/4 cup milk (regular or coconut)
  • 1 clove garlic, minced
  • 1/4 tsp sea salt
  • 1 tsp oregano
  • 1 tsp basil

Topping:

  • 8 slices pancetta, thinly sliced
  • 1/2 cup goat’s cheese, crumbled
  • 1 small white onion, thinly sliced
  • 2 tbsps tomato paste
  • 1 clove garlic. minced
  • 1 1/2 cups mozzarella cheese, grated
  1. Sieve the coconut flour into a large mixing bowl. In a separate bowl, whisk together the eggs, milk and seasonings.
  2. Gradually add the liquid mixture to the flour. Stirring until it forms a runny batter (don’t add it too quickly or it will dry out and clump)
  3. Pour into a 7in x 11in baking tray lined with greaseproof paper. Bake at 400 for ten minutes. Remove and let cool.
  4. Spread the tomato paste over the bread, sprinkle over the garlic followed by the mozzarella. Evenly distribute the onion, pancetta and goat’s cheese.
  5. Put back in the oven under the broil/grill setting for 5-8 minutes until the cheese melts and the pancetta starts to crisp. Serve.

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This post was also shared at Party Wave Wednesday

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5 thoughts on “Pancetta & Goat’s Cheese Flatbread

  1. Pingback: Pao de Queijo (Brazilian Cheese Balls) | Things My Belly Likes

  2. Pingback: Rosemary Focaccia | Things My Belly Likes

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