Shut the front door! OMG this turned out so much better than I could have ever dreamed. The best thing about this gluten-free dairy-free pesto flatbread is the taste but a very close second is how flipping easy it was to make.
The first thing you will need is some O’doughs gluten-free, dairy-free frozen flatbread. You can purchase it online or check to see if a store in your area carries them by clicking here. The next thing you will need to do is make some pesto. You can use store-bought as well but my homemade gluten-free, dairy-free pesto is so easy to make you won’t want to buy store-bought again.
Here is how I made this beautiful yummy dish. You won’t believe how easy it is to make.
Take one of the flatbreads out of the freezer. You get THREE flatbreads in each O’doughs flatbread package. Mike and I split one flatbread and also had a large green salad with it. OMG what a meal it was 🙂
Preheat your oven and cook the plain flatbread according to the package instructions. While the flatbread is getting toasty put a saucepan on the stove over medium heat and add in some chopped mushrooms, sliced red onions and a little bit of butter or ghee. As you all know I am gaga over this ghee. Sautee the mushrooms and onions for about five minutes then take the pan off the burner and set it aside.
When your flatbread is done take it out and reduce your oven temperature to 200 degrees. Next evenly coat your flatbread with your pesto sauce. Now carefully place your sautéed mushrooms and onions on top of the pesto and return the flatbread back to the oven. Do not put the flatbread back in the oven until the temperature has dropped to 200. (Pesto is fickle and does not like heat)
Let your yummy flatbread stay in the oven for about 10 minutes. You are just wanting to warm it up.
Once the timer goes off take that gorgeous dish you just created and put it on a cutting board. I like to cut mine with a pizza cutter.
Hmm you know what would go good with this flatbread? A watermelon cooler. Dig in. Cheers.