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Grilled Vegetable GF Flatbread Pizza

Created by foodthinque on behalf of Almond Board of California.
Almonds

Difficulty

Medium

Ingredients
Serves: 12
For the Flatbread Dough (yield 900 g)
  • 125 g almond flour
  • 500 g gluten-free all-purpose flour
  • 5 g kosher salt
  • 7 g active dry yeast
  • 50 g olive oil
  • 420 g water
For the Almond Picada
  • 75 g roasted salted almonds
  • 20 g toasted bread
  • 140 g fresh parsley
  • 5 g garlic
  • 3 g lemon zest
  • 200 g olive oil
  • 5 g kosher salt
For the Toppings
  • 2 fl oz olive oil
  • 1 tbsp Maldon salt
  • 1 cup whipped feta
  • 300 g grilled vegetables and/or chicken
  • 2 oz crumbled feta cheese
  • 2 oz Almond Picada
Preparation
For the Flatbread Dough
  1. In a large bowl, combine the almond flour, all-purpose flour, and salt.
  2. In a smaller bowl, mix together the yeast, oil, and water and pour it into the flour mixture.
  3. Knead with your hands until well combined, about 3 minutes. Cover and let the mixture rest at room temperature for 15 minutes.
  4. Knead the dough for another 3 minutes.
  5. Shape the dough into a ball. Place it on a heavily floured sheet pan, cover with a damp cloth, and let it rise for 3 to 4 hours at warm room temperature for at least 8 hours or up to 24 hours in the refrigerator.
For the Almond Picada
  1. Combine all the ingredients in a food processor.
  2. Pulse until finely chopped, then pulse until the picada is smooth enough to dollop.
  3. Cover and refrigerate.
To bake the Flatbread
  1. Line a half sheet pan with parchment and generously ooil the parchment and sides of the pan.
  2. Use 900 g of Flatbread Dough and press it out onto the tray. It doesn’t need to reach the edges.
  3. Cover the dough with plastic wrap and allow it to rise in a warm place for 30 minutes.
  4. Using oiled hands, fold the dough in half widthwise and center it on the pan. Dimple the surface with your fingers.
  5. Cover with plastic again and allow it to rise for 1 hour or until the dough begins to fill out the sheet pan.
  6. Drizzle the dough with 1 oz of olive oil and dimple the dough while pushing it out to fill the sheet pan.
  7. Sprinkle with the Maldon salt.
  8. Bake at 425°F for 25 to 30 minutes, or until the dough is golden brown on the edges (internal temperature should be 210°F).
  9. Remove from the oven and allow the dough to cool for 10 minutes before topping.
For the Toppings
  1. Spread the whipped feta over the surface of the flatbread.
  2. Scatter the grilled vegetables [or chicken, if using] over the feta.
  3. Place in a 425°F oven for 5 minutes to reheat slightly.
  4. Crumble the feta over the top and slice the flatbread into 12 pieces.
  5. Top each slice with two dollops of Almond Picada.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.