Since I have allowed Kite Hill products to come into my life, I have had so many recipe ideas that I didn’t make prior, because we are primarily dairy-free. As much as these new recipes are about making delicious food, they are also just me getting to be creative in the kitchen, and make things that I feel are fun to make.

Flatbread could technically be pizza, so you could also use this recipe as a pizza crust, and go to town with fun toppings. I would maybe consider slightly reducing the amount of water in the recipe if I were making it as a pizza crust. I just may try that out sometime soon, and let you all know how it turns out.

I used our Garlic & Herb seasoning in this recipe. Although being topped with tomato and basil, I felt like this recipe could benefit from being seasoned with herbs throughout the dough as well.

This dough comes together quite quickly, and doesn’t need to bake for too long, and it’s always nice when baking isn’t an all day production.

The only issue with the Kite Hill Ricotta is just that it doesn’t melt, so I had to gently smooth it out a bit on top of the flatbread once it had warmed in the oven for a few minutes. After that, I covered the flat bread with some foil, and let it sit for about 20 minutes before slicing into it. I didn’t want it to cook longer, because I didn’t want the edges of the flatbread to burn, but I did want the “cheese” to get cozy with the flatbread.

This recipe turned out so well, and it really was so fun to make. Not only is it delicious, but it’s also beautiful, and is a great recipe to serve to friends and family for any gathering.

Enjoy!
Hayley

    

Tomato Basil and Ricotta Flatbread

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This delicious flatbread recipe is perfect for those who cannot tolerate grains or dairy. If you miss savory bread with herbs and cheese, this is the recipe for you.

Serves: 6

Serves: 6

Ingredients

• 1 cup 1 cup 1 cup Blanched Almond Flour
• 3/4 cup 3/4 cup 3/4 cup Cassava Flour
• 1/4 cup 1/4 cup 1/4 cup Potato Starch
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 2 tsp 2 tsp 2 tsp Primal Palate Garlic & Herb Seasoning
• 1 tsp 1 tsp 1 tsp Sugar, Raw
• 1 Tbsp 1 Tbsp 1 Tbsp Active Dry Yeast
• 1 cup 1 cup 1 cup Water, warm
• 3 Tbsp 3 Tbsp 3 Tbsp Olive Oil, Extra Virgin
• 1 cup 1 cup 1 cup Tomato, Cherry, heirloom if available, sliced
• 1/2 cup 1/2 cup 1/2 cup Basil, fresh, sliced
• 1/2 cup 1/2 cup 1/2 cup Dairy-free Ricotta (Kite Hill)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a large mixing bowl, combine the almond flour, cassava flour, potato starch, salt, Garlic & Herb seasoning, sugar, and yeast. Whisk to combine evenly.
2. Combine the olive oil with your one cup of warm water, and pour over the dry mixture.
3. Stir the mixture with a silicone spatula until the water is evenly combined with the dry mixture. This will be a sticky dough, but not a loose batter.
4. Gently form the dough into a ball shape with the spatula, cover the bowl with a damp cloth, and place in a warm area for the dough to rise for 20 minutes.
5. While the dough is rising, slice the tomatoes and basil.
6. Preheat the oven to 450 degrees.
7. Line a baking sheet with parchment paper.
8. Place the dough on to the parchment lined baking sheet, and flatten into a oval shape, this does not need to be exact, and should be about an inch thick.
9. Lightly press the tomato slices into the top of the flatbread. Top with the fresh basil, and bake for 20 minutes.
10. After 20 minutes, remove from the oven, and crumble the Kite Hill Ricotta over the top.
11. Bake for an additional 5 minutes.
12. Remove the flatbread from the oven, and gently smooth the ricotta over the top slightly, since it does not melt.
13. Place a sheet of foil over the top, and allow to sit for about 20 minutes before slicing.