One of the advantages of social distancing in my opinion has been my increased baking exploration. Social distancing coupled with a lack of yeast at my local grocery stores for the past 5 months has made me “Ife the baking explorer”. Since I am not on the “whole make your own yeast” wagon, I sought after “no yeast” baking recipes and boy did I luck out with this 5 ingredients flatbread. Unfortunately, I am not the mastermind behind this flatbread dough recipe, the honor goes to The Conscientious Eater. Nonetheless, my toppings are interesting!
What you need:
1 1/3 cup of whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened almond milk
2 tbsp olive oil
2-3 tbsp water
Mix all ingredients in a bowl with the exception of the water. Add the water in bits to get the mixture well combined. Then allow dough to rest for 10 mins. The recipe makes one large flatbread pizza, but if you are like me and like to have various toppings, I divided the dough into 2 parts. Roll the dough into the shape and thickness of your desire. I like a fairly thin crust, so I rolled both dough into a rectangular-like shaped flat breads. Once rolled, prick the dough with a fork and bake for 8 mins at 350 degrees F.
- First pizza – Pizza was tomato marinara based. Toppings were chunks of my spicy red cauliflower buffalo wings (see recipe here), leftover shredded baked chicken, feta cheese, arugula, and store bought Mexican cheese mix. Baked for 10-15 mins.
- Second pizza – One half of the pizza was hummus based and the other half was tomato pesto based. My toppings were simply tuna, arugula, and Mexican cheese mix with a dash of balsamic vinegar. Baked for 10-15 mins.
1 Corinthians 10:31 – “So whether you eat or drink or whatever you do, do it all for the glory of God.”