Caramelized Onions, Arugula, and Goat Cheese Gluten-Free Flatbread

Before I went gluten-free I always picked pizza as the one food I’d choose eat for every meal for the rest of my life.  After I was diagnosed with Celiac I went through the obligatory rough patch when I hadn’t yet found good new recipes or products.   Some people say there’s no such thing as bad pizza.  They’re wrong… there’s definitely a lot of bad gluten-free pizza out there.

But I’ve finally developed a gluten-free pizza crust recipe that is pretty close to perfect, which I also use, slightly modified, for flatbread.  In this version, caramelized sweet onions temper the peppery bite of the arugula and tanginess of goat cheese.  It might sound like a weird combo, but it totally works.

For those of you close to a Whole Foods: they have some small, round rice flour pizza crusts that would work really well for this recipe.  Add a green salad and you’d have a super quick weeknight meal.

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Caramelized Onions, Arugula, and Goat Cheese Gluten-Free Flatbread

Yield: 4 flatbreads

Ingredients:

Flatbread:
* vegetable or olive oil for greasing baking sheet
* 3/4 cup superfine rice flour
* 1/3 cup potato starch
* 1 teaspoon sugar
* 1 teaspoon xanthan gum
* 1 teaspoon instant yeast
* 1/2 teaspoon salt
* 3/4 cup warm water
* 1 teaspoon apple cider vinegar
* 1 Tablespoon olive oil
* sweet rice flour

Topping:
* 1 Tablespoon olive oil
* 1 onion, thinly sliced
* couple handfuls of arugula, washed and roughly chopped
* salt and pepper
* 2-3 ounces goat cheese, crumbled

Directions:

Preheat oven to 400 degrees and generously grease a large baking sheet with you choice of oil.

In a medium bowl, combine the rice flour, potato starch, sugar, xanthan gum, yeast, and salt. Mix well and set aside.

In a large bowl (or in the bowl of your electric mixer), combine the water, vinegar and oil and mix on the lowest speed of your electric mixer. Slowly add the dry ingredients and mix for one minute.

Use a wet spoon to spoon four mounds of dough on a cookie sheet. Sprinkle each with sweet rice flour and use your hands to press out into an rectangular or oblong shape, adding more sweet rice flour as needed. Bake in the preheated oven for about 20 minutes, or until the flatbread is just beginning to turn golden.

While the flatbread is baking, heat the olive oil in a large pan over medium-low heat. Add the onion slices and cook, stirring occasionally, until the onions are soft and caramelized, about 12-15 minutes. Add the arugula and cook, stirring, until the greens have wilted. Season the mixture with salt and pepper and top the flatbreads with the mixture. Sprinkle the flatbreads with crumbled goat cheese, cut into slices (if desired) and serve immediately.

Adapted from Ellie Krieger

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8 Responses to “Caramelized Onions, Arugula, and Goat Cheese Gluten-Free Flatbread”

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    1
    Anonymous — February 10, 2012 at 4:16 am

    I love this combo of ingredients, nothing better the then sweet caramelized onions and tangy goat cheese, I would have thought spinach but the bite of the arugula probably works even better. Definitely will be giving this a try.

    Reply

    • CATE — February 10th, 2012 @ 5:33 am

      A bunch of the reviewers from Ellie Krieger's recipe said that they used spinach with caramelized onions and goat cheese and that it worked really well too… although my first pick would be arugula :) Hope you like it!

      Reply

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    LaPhemmePhoodie — April 26, 2012 at 3:23 pm

    I spotted this recipe on Pinterest. Loved it so much I decided to feature it in a post. So glad you found a way to create a gluten-free flatbread recipe. It's definitely going into my rotation. Love how easy it is to make! Here's the link: http://laphemmephoodie.com/2012/04/chicken-spinach-and-sun-dried-tomato-flatbread-gluten-free.html

    Reply

    • CATE — April 27th, 2012 @ 4:21 am

      Your chicken, spinach and sun-dried tomato version looks amazing! I'll definitely have to give your combo a shot sometime soon. Oh and thanks for the shout out :)

      Reply

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    3
    Erin — September 19, 2012 at 5:07 pm

    I have a hunk (well, half a hunk…I couldn't resist it!) of goat cheese in my fridge just waiting for some love. Thanks for the great idea. I know just what to do with it now :-)

    I also LOVE how you collect recipes from around the world. I am in a constant state of wanderlust and eating is one of my favorite things (ok, my actual favorite thing) to do abroad, so this definitely hit home for me!

    cheers,
    Erin
    PS. You might like this Greek moussaka-inspired eggplant lasagna I made about a week ago. It can easily be gluten free by swapping out the regular breadcrumbs for a GF alternative. Wanted to share!
    http://thelawstudentswife.blogspot.com/2012/09/eggplant-lasagna.html

    Reply

    • CATE — September 20th, 2012 @ 5:08 am

      Thanks Erin :) And your eggplant lasagna looks awesome- so creative!

      Reply

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    4
    Two Intolerant Cooks — February 26, 2013 at 1:56 am

    Made these today with a combination of brown rice flour, urad dal flour and cornstarch I had ready mixed on hand. Fabulous!

    Reply

    • Cate — February 26th, 2013 @ 7:27 am

      Yay! So glad you liked them :)

      Reply

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