Finally, I have found some time to experiment with seed flours. Don’t get me wrong, I still love my nut flours very much but it is time to expand my repertoire and I know quite a few people with tree nut allergies – so this is for you, my friends!
To make this flat bread, I used ground up raw sunflower seeds which have ONE major advantage over nut flours: sunflower seeds are extremely inexpensive compared to nuts / nut flours! Also, sunflower seeds are high in protein and fiber and similar to almonds, sunflower seeds almost taste a little nutty and mildy sweet!
On top of that, sunflower seeds have these major health benefits going for themselves:
- High in vitamin E – Antioxidant that reduces inflammation and promotes cardiovascular health
- Great source of magnesium – Mineral that lowers high blood pressure, reduces the risk of heart attacks
- Rich in selenium – Trace mineral known to promote cell health
To make “sun flour”, simply add the amount you need into a blender, food processor or coffee grinder and grind away until it has the texture of flour. It doesn’t get much easier. My first project was a hit, too! I combined my “sun flour” with tapioca flour which gives it a great, slightly elastic texture and I do recommend you add some flavor to the mix; I added garlic powder, dried basil and oregano which made it a wonderfully tasty base.
So does this flatbread taste just like pizza? No, it doesn’t. But it’s pretty darn close and if you have a hankering for a slice of flatbread pizza, it hits the spot for sure!
Grain & Nut Free Pizza FlatbreadRecipe by: Rose – The Clean Dish Yields: 2 portions Prep time: 10 mins | Cook time: 20 mins
Ingredients½ cup raw sunflower seed flour ½ cup tapioca flour 1 egg 2 tablespoon heat stable oil of your choice 1 tablespoon water pinch of salt Optional (but recommended) garlic powder, dried basil, dried oregano Toppings of your choice (my favorites: tomato sauce (or paste), fresh mozzarella, tomatoes)
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a medium bowl, combine all ingredients (expect toppings, of course) and mix well. It will be a thick, paste like batter. If it’s too thick, add another tablespoon water.
- Spread batter out thinly on baking sheet and bake for about 15-17 minutes (mine took 17 minutes but keep an eye on it; you don’t want to overcook it as it will dry out, especially since you will bake it again for a short amount of time once you added your toppings. Don’t wait for it to brown; it won’t change much in color).
- Take flatbread out of the oven and add your toppings; bake for another 5-10 minutes.
Note: If you choose toppings like mushrooms or onions, you may want to sautée them beforehand or else they will remain fairly crunchy and uncooked.