Italian Style Flatbread Grain Free Recipes

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

ITALIAN FLATBREAD

Steps:

• Heat oven to 450°F. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.
• Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.
• Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.

ITALIAN FLATBREAD

Steps:

• Combine potatoes and warm water.
• Stir in honey and yeast.
• Let stand 15 minutes.
• Stir in one cup of flour.
• Blend in salt and oil.
• Beat in remaining flour to make a soft dough.
• Knead until smooth and elastic.
• Allow to rise one hour.
• Punch down and add flour if sticky.
• Rest 10 minutes.
• Roll dough into 12X15 rectangle.
• Place on greased cookie sheet.
• Poke holes in dough.
• Combine oil and garlic for topping.
• Brush over bread.
• Combine rest of ingredients.
• Sprinkle over dough.
• Let dough rise for 30 minutes.
• Bake at 450* for 15 minutes.

GRAIN FREE ITALIAN BREAD

Steps:

• Preheat oven to 375 degrees. Line a 9 x 5" bread pan with parchment paper and brush with some melted butter or coconut oil.
• In a skillet over medium heat, cook sausage (breaking up as small as possible) and onion. When meat is no longer pink, drain and set aside to cool.
• In a large bowl, whisk the eggs and then the butter, syrup and water. Next, mix in the flour, baking soda and salt until smooth.
• Fold in the remaining ingredients. Place in the pan, smoothing out the top.
• Bake for 40-45 minutes or until knife come out clean. Let rest for 5 minutes.
• Good warm or cold.

ITALIAN-STYLE FLATBREAD (GRAIN FREE)

Steps:

• Preheat oven to 400°F Grease a 12 x 14 cookie sheet (or lay piece of parchment paper on top).
• Heat 2 teaspoons of olive oil in a small skillet over medium-low heat. Add onions and saute until just tender, 3-4 minutes.
• Add garlic and continue to saute for about 1 minute, stirring constantly.
• Take off heat and put in a small bowl. Stir in basil olives, and sun-dried tomatoes. Set aside.
• In a large bowl, whisk almond flour, tapioca starch, xanthan gum, baking powder and salt.
• In a medium bowl, whisk water and 1/4 cup of oil. Pour into dry ingredients, stirring constantly until evenly mixed. Stir in the filling.
• Spoon the dough onto the middle of the cookie sheet. With the back of a spoon, spread the dough until it almost reaches all four corners of the sheet. It should be about an inch thick, but no more. If it's too thick, it won't bake inside.
• Brush olive oil on the dough and bake for 30-35 minutes (I did it for 25), until it begins to get golden brown on top.
• Let cool and cut into slices.