When zucchini season arrives, this gluten-free flatbread is a fantastic way to make use of fresh garden (or market!) veggies. It’s delightfully crispy on the outside, chewy on the inside, and while it looks impressive, it’s surprisingly easy to prepare. With a texture similar to a thin focaccia, it makes a perfect appetizer or a good lunch to pack for an outdoor picnic in the sun.
As toppings today I’ve chosen zucchini blossoms and anchovies, but this flatbread is just as delicious with only zucchini blossoms or with a combination of thinly sliced zucchini and onions. If you opt for just vegetables, seeds, or herbs, it will also be completely vegan.
Making this gluten-free flatbread is quick and straightforward. The dough comes together in minutes with naturally gluten-free flours, water, oil, and a touch of baking powder - no gums, yogurt, or commercial flour blends needed. Just fresh zucchini blossoms and simple ingredients for a wholesome, flavorful bake.
Ingredients for 4/6 servings:
1 + ¼ cup rice flour (170 g)
¼ cup buckwheat flour (30 g) or teff flour, corn flour
1 tbsp flaxseeds meal or psillyum husk (optional)
1 tsp baking powder (unsweetened)
1 tbsp olive oil
2 cups water
1 tsp salt
10-15 zucchini blossoms
3-4 anchovies
a pinch of black pepper
Follow the video for detailed instructions and to see the texture to achieve.
Here the main steps:
Pre heat the oven to 375°F / 180°C.
Min a big bowl, mix with a spoon rice flour, buckwheat flour starch and psyllium husk.
Little by little, add all water until everything is smooth. The batter should be a bit thicker than a pancake type of batter. At last, add a tsp of salt, pepper and the baking powder. Give a good stir.
Line a baking tray with parchment paper and spread the batter until thin.
Distribute the zucchini blossoms on the batter, then put pieces of anchovies in between the blossoms.
Bake at 375°F / 180°C for 25 minutes, until it’s golden on all the edges. This time may vary depending on how thin you spread the batter.
Remove it from the oven, let it cool for a few minutes and then slice it into squares.
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