*If you are wanting to make pizza, I have a very similar recipe for pizza crust and it’s absolutely A-mazing! CLICK HERE to see it.
I have a new obsession – flatbread! I’ve already made it twice this week. In the picture above I served my flatbread with olive oil, balsamic vinegar, and Italian spices. And next I’m going to use it to make a Mexican Flatbread Pizza. Yum!- I can’t wait!
You might be wondering what in the world psyllium husks are. Psyllium husks can be used as a replacement for xanthan gum and pectin (which I usually use to help bind and add stretchiness). When you mix the psyillium husks with water it makes a thick glutenous-like substance that works wonders for gluten free baking. It makes the bread soft and tender while still holding together very well.
I first heard of psyllium husks a few months ago from Amy over at simplysugarandglutenfree.com . Since then I’ve seen psyllium husks in tons of gluten free recipes. Psyllium is a fiber used in colon cleansing and it can be found at amazon.com or at your local health food store. Be sure to look for “whole psyllium husks”. I don’t think I’ll ever be able to go back to xanthan gum again!!! So here’s my flatbread recipe using psyllium husks:
Flatbread/Pizza Crust And Psyllium Husks???
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- 1/2 C Warm Water
- 2 Tbsp. Psyllium Husks
- 1 C Blanched Almond Flour Honeyville Brand
- 1/2 C + 2 Tbsp. Tapioca Or Arrowroot Flour + Extra For Hands
- 1/2 Tsp. Baking Soda
- 1 Tsp. Italian Seasoning optional
- 1/2 Tsp. Salt
- 1 Tsp. Olive Oil
- 1 tsp. Apple Cider Vinegar
- 1 Large Egg
- Preheat oven to 425 degrees.
- In a large mixing bowl, mix together almond flour, tapioca flour, salt, Italian seasoning, and baking soda. Set aside.
- In a small bowl, mix together the warm water and psyllium husks. Stir until thick.
- Add the psyllium mixture, vinegar, olive oil, and egg to the dry ingredients and mix well (I use a stand mixer). Mixture will be thick and sticky.
- Spray a pizza stone with cooking oil and sprinkle with tapioca flour.
- To prevent sticking, keep hands well-coated with tapioca flour and press into pan until desired thickness. (If your batter is extremely sticky, sprinkle a small amount of flour onto dough as needed)
- Bake for 7-10 minutes, or until crust slightly starts to brown and feels firm to the touch.
- Add toppings (if using) and bake an additional 10 -15 minutes, or until crust is nicely browned and toppings are melted.
Nutritional information is approximate and may vary.