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.
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.
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)
*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
- 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
- Sieve the coconut flour into a large mixing bowl. In a separate bowl, whisk together the eggs, milk and seasonings.
- 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)
- Pour into a 7in x 11in baking tray lined with greaseproof paper. Bake at 400 for ten minutes. Remove and let cool.
- Spread the tomato paste over the bread, sprinkle over the garlic followed by the mozzarella. Evenly distribute the onion, pancetta and goat’s cheese.
- 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