Skillet Flatbread with Squash, Greens, & Burrata

gluten free cast iron pan with skillet flatbread with squash, greens, and burrata pizza

When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a skillet, there’s a lower chance of cross contamination in the oven (provided you aren't hyper-sensitive), and the crust gets nice and crispy. Its earthy flavor comes from hazelnut and amaranth flours and is redolent of fall. Feel free to top the flatbread with whatever you’d like--right now we’re loving creamy burrata cheese, thin slices of squash, and hearty greens.

Serves 6-8 as an appetizer

 

FOR THE FLATBREAD

  • 1teaspoon flax seed
  • 12teaspoon psyllium husk powder
  • 14teaspoon chia seed
  • 34cup cornmeal (3 ounces)
  • 3tablespoons sweet rice flour (1 ounce)
  • 14cup amaranth flour (.85 ounces)
  • 13cup brown rice flour (1.5 ounces)
  • 14cup hazelnut or almond flour (.85 ounces)
  • 112teaspoons baking powder
  • 12teaspoon baking soda
  • 12teaspoon fine sea salt
  • 34teaspoon active dry yeast
  • 2tablespoons extra virgin olive oil, plus more for pan
    1
  • In a coffee grinder, pulse to combine the flax, psyllium and chia into a fine powder, add to a medium sized bowl. Add the following nine ingredients to the bowl and whisk to evenly combine. Whisk in the two tablespoons olive oil and 34 cup of room temperature water until mixture is evenly combined.
  • 2
  • Coat a 10-inch heavy ovenproof skillet with olive oil and pour the mixture into it. Spread with the back of a spoon to evenly cover the bottom. Cover the pan loosely with plastic wrap and let the mixture sit for 45 minutes to activate the yeast and the flax mixture. Meanwhile, heat oven to 425 degrees.
  • 3
  • Remove the plastic wrap, bake for 20 minutes, until the crust is set and a toothpick inserted into it comes out clean.

 

FOR THE TOPPING

  • 2ounces butternut or acorn squash, peeled and very thinly sliced
  • 1teaspoon extra virgin olive oil
  • fine sea salt and freshly ground pepper, to taste
  • 16-ounce ball of burrata or fresh mozzarella cheese, cut in 2-inch pieces
  • 2cups assorted fresh greens such as arugula, baby kale, or sorrel
  • 14cup fresh assorted herbs such as parsley, chervil, and thyme
  • 12teaspoon fresh lemon juice or sherry vinegar
    1
  • Toss the squash with 12 teaspoon of the olive oil and a pinch of salt. Drop pieces of cheese evenly over the baked crust. Top with the squash. Sprinkle with the pepper. Bake for about 20 minutes more, until the cheese is melted and the edges of the squash have browned slightly. Remove from oven.
  • 2
  • Toss the greens with herbs, the remaining olive oil, lemon juice, a pinch of salt and pepper, to taste. Pile the greens on top of the flatbread and slice in 6-8 wedges. Serve right away.