This Caramelized Onion Flatbread is great for those with egg allergies, but delicious enough to please the whole crowd. It’s made with gluten-free flours and a bit of our Beef Gelatin to bind it together when baking. You can use your imagination when adding your favorite toppings but we are loving this variation with kalamata olives, slow caramelized onion, ricotta cheese, and a little fresh basil.
Caramelized Onion Flatbread
½ c. light coconut milk
4 tbsp. butter, ghee, or coconut oil
2 tsp. apple cider vinegar
1 tsp. honey
2 tsp. Vital Proteins Beef Gelatin
1 c. tapioca or arrowroot starch
2 c. blanched almond flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1 onion, sliced and caramelized
2 oz. kalamata olives
4 oz. ricotta cheese
Extra virgin olive oil
Chopped fresh basil
Preheat the oven to 350F. Have a sheet pan ready
Whisk together the coconut milk, butter, apple cider vinegar, honey, and Beef Gelatin in a small saucepan (it’s okay if the butter is not combined). Turn the heat to medium low and continue whisking until the butter and gelatin have melted and the mixture is smooth.
Pour out into a medium bowl. Add the tapioca starch and whisk until smooth. Add the almond flour, baking powder, baking soda, and sea salt. Switch to a silicone spatula and mix until a dough ball forms (this will take quite a few strokes).
Place the dough on a piece of parchment (approximately the size of your baking sheet) and pat it flat into a disc. Place another piece of parchment over top and roll the dough out to fit the parchment, about ¼” thick. You can press your fingers around the edges to smooth them out.
Remove the top layer of parchment and transfer the dough to your baking sheet, leaving the bottom piece of parchment in place. Bake for 12-14 minutes, or until it begins to brown.
Add your toppings, as desired (leave basil for topping after baking). Bake another 5 minutes to warm the toppings and soften the cheese. Remove, slice, and enjoy!