Goat Cheese and Olive Flatbread (Grain-free, cow dairy free)
Ok, so I have been MAJORLY craving dairy. Mostly cheese. But, after my last elimination diet protocol, I found it gives me migraines. Recently, I found I would get a headache within 30 seconds of eating a bite of cheese.
It was not cool.
But....that doesn't make me crave it any less! It's especially not helpful when my husband sits there and eats pizza, mac and cheese, etc. right in front of me...
Well, I started taking digestive enzymes to see if it would help me start to tolerate dairy again. I tried adding goat dairy a couple weeks ago, and lo and behold...no headaches! THANK YOU DEAR SWEET BABY JESUS!
So, the other day I made cute little pizzas for my husband and daughter because I had some leftover spaghetti sauce in the fridge. And I decided I wanted some pizza I could eat too! So I whipped up this deliciously amazing grain-free flatbread. Another plus, since I ate a ridiculous amount of grains during the last 4 months when I couldn't stand anything else, and am trying to cut them back out again.
I've posted this flatbread recipe before, but it warrants another look. I seriously LOVE it. It is super fast, super easy, and I love the taste of the garbanzo bean flour! And you can top it with anything.
I just used random stuff I had in my fridge - spaghetti sauce, some chopped onions, herbed goat cheese, and kalamata olives. But you can use anything you dream up! Pesto, feta, and shrimp; barbecue sauce, chicken, caramelized onions and pineapple - the sky is the limit!
Goat Cheese Olive Flatbread (Grain-free, cow's dairy-free)
1 cup garbanzo bean flour
1/2 teaspoon salt
1/4 teaspoon garlic powder (you can add other spices too to suit the dish you are making!)
1/4 teaspoon baking powder
1 cup water
1 Tablespoon lemon juice
1 Tablespoon olive oil
herbed goat cheese
Preheat oven to 425 degrees.
In a medium bowl, mix garbanzo flour, salt, garlic powder, pepper, and baking powder.
Add water, lemon juice, egg, and olive oil.
Whisk until batter is smooth.
Pour into well-oiled large cast iron skillet and place in oven.
Bake for 10-15 minutes, until cooked through and pulling away from the sides.
Remove from oven and add toppings - sauce, cheese, onions, olives - whatever your heart desires!
Place back in oven for 3-5 minutes, until toppings are heated through/melted.
Remove from oven, slice, allow to cool for a few minutes, and enjoy!
This is seriously such a good basic recipe, and my 2 year old even loved it too! And she's a big fan of grain-filled bread, so I'm always happy when I make a grain-free substitute that she endorses whole-heartedly ;-)
Enjoy! What combinations are you going to try?