This flatbread couldn’t be easier to put together, with a fast-and-easy pizza dough that requires just a half hour of rising time before it’s ready to bake. Roasting brings out the gentle sweetness in the asparagus, while a drizzle of tart balsamic glaze adds the perfect finishing touch.
Ingredients
- FLATBREAD INGREDIENTS
- 1 ball gluten-free pizza dough, cut in half (recipe below)
- 1 pound asparagus, with ends cut off
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups grated Parmesan cheese, or more if desired
- ¼ cup sliced almonds, toasted
- 2 teaspoons balsamic glaze
- PIZZA DOUGH INGREDIENTS
- 2 cups + 3 tablespoons gluten-free baking flour
- 1¼-ounce or 7.5-gram package active dry yeast
- 1 teaspoon salt
- 1 teaspoon pure maple syrup
- 1½ tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 cup warm water
Directions
Pizza Dough
Place the flour, yeast and salt into a large bowl and mix until combined. Add the maple syrup, melted butter, olive oil and warm water, and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
Flatbread
Preheat oven to 400° F.
Place the asparagus on a large baking sheet and toss with olive oil, salt and pepper. Roast asparagus until fork tender and beginning to brown, 10-15 minutes, flipping once.
Line 2 small baking sheets or one very large baking sheet with parchment paper and form each portion of pizza dough into desired flatbread shape. Pre-bake pizza dough until just cooked through. Remove pizza dough from the oven and evenly sprinkle 1 cup of Parmesan cheese (or more if desired) onto each flatbread. Top each with half of the asparagus. Place flatbread back in the oven and bake until cheese is melted, about 10 minutes.
Just before serving, sprinkle the toasted almonds evenly over each flatbread and drizzle each with 1 teaspoon balsamic glaze. Cut into slices and serve.
Nutrition Analysis: 330 cal, 14 g fat, 25 mg chol, 740 mg sodium, 42 g carbs, 4 g fiber, 2 g sugar, 12 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.
