A Grain-Free, Dairy-Free, Soy-Free Pizza for All of Your Gut Health Needs

One of the biggest fallacies that I’m out to sort straight is – when you eat healthy food, you sacrifice flavor.

This is the farthest thing from the truth. Healthy, gut-supportive food that nourishes you from the inside out can taste just as good, if not better, than those toxic, chemical laden foods. 

I always say, where is the joy in eating food if it leaves you feeling terrible? When you spend hours recovering from it? When it ruins the rest of your plans for the day?

Is it worth the 10 minutes of fleeting enjoyment from the dish itself? In my opinion, no way. 

There is always a healthier alternative to a favorite. This herbed flatbread from the new HAN Cookbook, Recipes For A Healthy Gut, is exactly that. I don’t believe in feeling guilty from making certain food choices. Guilt is an emotion that just doesn’t help anyone. No feeling guilty, or not feeling guilty. Simply checking in with your own needs, goals and desires. Then, make decisions from there. 

This flatbread is a hit with all the friends and family. Best thing, you’ll finish eating it feeling as good, if not better, as before you started. Make it for yourself and see! 

HERBED ALMOND FLOUR FLATBREAD 

Makes 4 servings 

There’s no way I was going to make a recipe book and not feature some kind of bread in it. Bread is very near and dear to my heart. But to be honest, most of our bodies don’t really love the huge gluten hit. However, like I said, I wasn’t going to make a recipe book without bread, so here is a way to get that carby fix, while still feeling amazing.

Fun note: This is another recipe that has endless possibilities. With this flatbread base recipe, you can top it with all kinds of ingredient. For a red sauce, follow the ratatouille sauce recipe. Use the base of the flatbread as bread to pair with any of our soups. 

INGREDIENTS

Flatbread 

• 3 cups almond flour 
• 2 organic, pasture-raised eggs 
• 2 tbs olive oil 
• 1/3 tsp baking soda 
• 1 tsp apple cider vinegar 
• 1 tbs fresh thyme, chopped 
• 2 tbs fresh rosemary, chopped 
• 2 cloves garlic, minced 
• salt and pepper 

Pesto 

• 2 cloves garlic 
• 2 cups basil 
• 1/4 cup pine nuts 
• 1/4 cup extra virgin olive oil 
• salt + pepper to taste 

Toppings 

• 1 eggplant 
• 1/2 red onion 
• 20 cherry tomatoes 
• 2 tbs olive oil 
• 1 1/2 cups arugula

DIRECTIONS

1. Preheat the oven to 350 degrees F. 
2. Mix the cherry tomatoes with 1 tbs of olive oil, and a sprinkle of salt and pepper. Pour onto a parchment paper-lined baking tray and roast for about 35 minutes, until soft and browned. 
3. Cut the eggplant and red onion into thin slices. Mix them with 1 tbs of olive oil, and a sprinkle of salt and pepper. Place them on a parchment paper-lined baking tray and roast for about 30 minutes. 
4. In a mixing bowl combine the ingredients for the flat bread and stir until a thick, cohesive dough is formed. Form the dough into a ball and place between two sheets of parchment paper. 
5. Use a rolling pin to flatten the dough evenly until it is approximately 1/4 of an inch in thickness. If you don’t have a rolling pin, you can do this with your hands! 
6. Remove the top layer of parchment paper and place the dough and remaining parchment paper on a baking sheet. Feel free to brush the dough with a little olive oil here. Then bake the dough in the oven for 20 minutes, until lightly golden. 
7. While everything is in the oven, add all of the pesto ingredients in a food processor and blend until combined. 
8. Once everything has been baked and roasted, top the flatbread with the pesto and all the veg. Place back in the oven for 4-5 minutes to warm. Remove from the oven, cut into squares and serve. 

Want over 50 more delicious, gut-healthy recipes? Check out the HAN Cookbook, Recipes For A Healthy Gut now!