A few posts ago, I wrote about my fondness or “fetish” I developed for eating something as simple as a piece of flatbread pizza with pepperoni and cheese as well as in a variety of other ways where I make it as healthy and delicious as possible, by adding such toppings as spinach, kale, mushrooms, olives plus more.
Well today was one of those days where I had my heart set on this flatbread pizza for the third time this week. However, my fridge was empty. There wasn’t a trace of flatbread to be found, round, rectangular or otherwise. So, what happened next? Yes, you guessed it. I went to my kitchen and set out to make my very own flatbread–a single serving for starters. I would not be denied. LOL. 🙂
This easy home-made flatbread recipe was made using only 3 ingredients: flour, salt, and water (or 4 if you count the two flours used). It was super simple and very successful, and using a pizza stone made it all the more perfect by producing crispy edges. Another bonus here is that the recipe below can also be used to make a thin crust personal pizza as well.
Being that I am following a low carb, keto and sugar-free lifestyle, I had to make a few adjustments where the dough was concerned but once again the flatbread was equally as successful. Therefore, this recipe will work for anyone regardless of your diet (i.e. gluten free, low carb), unless you have a nut allergy. If so, I recommend spelt or oat flour. Nevertheless, ‘unbleached’ white flour is still a good option if you must.
Easy Home-Made Flatbread
Delicious three ingredient flatbread without any additives. Just add your toppings of choice.
Ingredients
- 1/4 cup Almond Flour
- 1/4 cup Oat Flour
- 1/4 tsp Salt
- 8 tbsp warm water more if needed
Instructions
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In a bowl, combine the two flours and salt.
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Create a well in the center of the flour and add a tablespoon at a time, stirring until a sticky dough forms.
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Use the oat flour to dust a flat surface. Knead and work the dough until a smooth ball forms.
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Gently roll out or use your hands to stretch out the dough into a small rectangle (or circle).
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Trim any rough edges if making a rectangular flatbread.
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Baste and season the flatbread with olive oil.
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Sprinkle with salt (optional).
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Place on a preheated pizza stone and bake at 400 for 10 minutes.
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Temporarily remove flatbread and proceed to add toppings of choice.
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Place the flatbread back in the oven for an additional 5-8 minutes or until toppings are warmed and cheese is melted.
Recipe Notes
I used oat flour, in combination with almond, instead of coconut flour to give the dough more structure and stability.
