Gluten-Free Herb Flatbread With Pesto Bruschetta

This is the very first video from my new plant-based cooking series called In My Plant Based Kitchen. This passion project has been a labor of love but so worth it because I’m able to combine my two biggest passions: filmmaking and cooking. I have so many delicious recipes coming soon to my channel so make sure to subscribe for more videos. (Note: Since I’m a brand-spankin’ new channel, I can’t customize my URL until I hit 100 subscribers so it’d be great if you can help me get there – otherwise I can’t give anyone my YouTube URL).

The first recipe I’m releasing is this gluten-free herb flatbread with pesto bruschetta. Looks fancy but it’s actually really easy to make and absolutely delicious. It’s a combination of three of my favorite things: my walnut pesto recipe, my favorite gluten-free pizza dough and a delicious heirloom tomato bruschetta to top it off. Raphael said it was one of the best things he’s ever eaten, his brother Anthony (who is a tough food critic) took a bite and went “WHOA… that’s goooood” as did my co-workers that I shared it with. So – hopefully you’ll love it as much as we all did.

 

If you want to follow my kitchen shenanigans, feel free to follow my instagram @EatCreateTravel

 

For the pesto: 

• One full batch of my Walnut Pesto recipe (click here) 

For the bruschetta: 

• 3 medium-sized heirloom tomatoes (try to buy them as locally & fresh as possible – they’re perfect and in-season right now so splurge a little). I used yellow but you can use whatever color you like!
• 2 fresh garlic cloves, minced
• 10 fresh basil leaves
• 1 Tbsp extra virgin olive oil
• 1/8 – 1/4 tsp salt (start with 1/8 and work your way up, everyone’s salt preference is different)
• A few cracks of fresh pepper, to taste

For the garlic & herb flatbreads: 

• Pamela’s gluten-free / non-dairy pizza crust mix (+ 2 Tbsp Olive Oil for crust recipe)
• Approximately 2 Tbsp organic corn meal
• 2 fresh garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 Tbsp extra virgin olive oil (to drizzle on top of dough before you let it rise)
• Coconut oil cooking spray (for the pan)

For the crust: 

Make the dough according to the package instructions and then add 2 minced garlic gloves, dried basil, dried oregano & dried rosemary to your mixing bowl and mix the herbs into the dough using a fork or mixing spoon. Roll dough into a ball and top it with 1 tsp of extra virgin olive oil, cover with plastic wrap and allow the dough to rise for approximately 60 – 90 minutes. While the dough is rising, make the bruschetta & pesto.

For the pesto: 

Combine basil leaves, walnuts, olive oil and garlic cloves in your food processor and pulse approximately 1 minute ( you want a smooth consistency). Add nutritional yeast and salt (and a little pepper if you like) and continue to pulse for another 30 seconds, or until all ingredients are blended smoothly together and it’s a beautiful, green pesto.

For the bruschetta: 

Rinse your heirloom tomatoes and remove the stems. Dice the tomatoes and put them into a mixing bowl. Finely chop two fresh garlic cloves and add them to the bowl, along with your chiffonaded fresh basil.

Pour 1 Tbsp extra virgin olive oil, a little fresh cracked pepper and 1/4 to 1/8 tsp salt over the mixture (start with 1/8 tsp and slowly add salt – I personally love a little salt on my tomatoes so I use 1/4 tsp). Toss all ingredients with a spoon to evenly distribute the oil & seasonings.

Back to the flatbread dough: 

Pre-heat your oven to 475 degrees F.

Next up you are going to press your dough into little flatbreads, approximately 4 inches wide and 1/2-inch thick. Spray your baking sheet with coconut oil cooking spray and sprinkle corn meal over the bottom of the entire pan in a thin layer. Lightly coat your hands with a little extra virgin olive oil to avoid sticking to the dough and start making your little discs. Tip: Try not to use your fingers … the dough is REALLY sticky. I found it much easier to use the palm of my hand and pressed outward in a circular motion until the dough was spread evenly.

Pop them in the oven for 8 – 10 minutes, or until they’re lightly golden brown around the edges.

Top each with a little dollop of pesto, spread the pesto and then top with tomato bruschetta. Enjoy!