Summer Veggie and Egg Flatbread
I created and photographed this recipe back in September, but then forgot all about it. Like totally, completely, utterly forgot about it until I had a dream about it. What?? No, really. I had a dream about flatbread.
Granted, some of my dreams have involved food before, however, they usually involve things like cupcakes or cookies or brownies or dancing marshmallow fluff. Essentially, I only dream about incredibly unhealthy desserts. Except I sometimes will dream about coffee, but that’s more like a nightmare that I ran out in the morning before work on a Monday.
Analyze that Freud.
Even though I have a really excellent memory, I still do forget things. It happens with stress, which is a typical reaction from most people. But guess what? Its May, which means Cherry Blossoms in D.C., intense thunderstorms in Iowa, 75 degree weather in the southwest, and…snow in Chicago. Ok, maybe not snow quite still snow-season in Chicago, but its happened before. (Sorry guys.) You can’t be stressed with all this excellent weather on the horizon, literally. (Heh heh heh, get it??!)
This flatbread is very versatile: for being grain and gluten-free, it has an incredible texture that is both chewy near the middle and crispy around the edges. It is fantastic the way I styled it, with an egg and avocado, but lends itself well to piling high with other fresh veggies….dare I even say this could be your new favorite paleo flat-bread pizza crust? Make sure to try this recipe alongside some fresh spring veggies and some fizzy drinks. And don’t forget to grab those sunglasses while you eat this outside on your patio. It is almost summer!
summer veggie and egg flatbread
- 1/2 cup warmed water, divided (about 100 degrees)
- 1 packet dry active yeast
- 1 cup tapioca starch, divided
- 1/4 cup plus 2 tbsp. coconut flour
- 1 tsp. freshly chopped thyme
- 2 tsp. freshly chopped basil
- ½ tsp. salt
- 1/4 cup nutritional yeast
- 2 tbsp. flax seed
- 1 tbsp. olive oil, plus additional for oiling
- 2 tbsp. butter
- 1 tsp. fresh garlic
- ¼ cup chopped fresh basil
- 1/8 cup Porcini mushrooms
- 1 small tomato, sliced
- 1 avocado, sliced
- ½ cup nutritional yeast (or cheese of choice if you can tolerate dairy)
- ½ cup fresh arugula
- 1 egg
- In a large bowl, add ¼ cup warm water. Add packet of active yeast. Let sit for about 10 minutes until yeast has activated. It should be foamy. If water has not foamed, throw out yeast and start over; no foam means that yeast is not alive.
- Preheat oven to 450 degrees.
- Add remaining water to bowl. Mix in tapioca starch, coconut flour, thyme, basil, salt, nutritional yeast, flax seed, and olive oil. Stir by hand until all ingredients are well combined and a dough begins to form.
- With oiled hands, form dough into a large bowl.
- Place a sheet of parchment paper over a baking sheet. Place ball of dough in center of sheet. Begin to roll the dough out with an oiled rolling pin to create flatbread. Flatbread should be about ¼ inch thick.
- Place flatbread on middle rack of oven and bake at 450 degrees and bake for 6 minutes.
- After 6 minutes, reduce heat to 350 degrees and remove flatbread from oven.
- Top flatbread with butter, fresh garlic, and mushrooms. Return to middle rack of oven and continue to bake for 15 minutes.
- After 15 minutes, add basil, tomato, avocado, nutritional yeast or cheese, and arugula to the flatbread. Add the egg by cracking over the center of the flatbread, being careful not to break the yolk.
- Return to the middle rack of the oven and continue to bake for 7 minutes.