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gluten free tomato flatbread

Tomato Flatbread (gluten free option)

Kayla Cappiello
This tomato flatbread is easy to make because it only requires a few simple ingredients and steps. The flatbread or pizza crust can be pre-made or store-bought, and the toppings can be chopped and assembled in just a few minutes.
This flatbread or pizza can also be cut into smaller slices and served as an appetizer. This makes it a great option for parties and gatherings. This tomato flatbread recipe can be made to accommodate a variety of dietary restrictions. It is gluten-free, dairy-free, and can be easily made vegan. You can make this vegan by omitting the chicken cutlet. This recipe already uses dairy free cheese! If you are not dairy free you can use any cheese you want.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Dinner, lunch
Cuisine American, Italian
Servings 2 serving
Calories 824 kcal

Ingredients
  

  • 1 gluten-free crust
  • 1/4 cup Parmesan cheese or vegan sub
  • 2 tomatoes chopped
  • 1/2 red onion chopped
  • 1 gluten-free chicken cutlet or gluten-free chicken tenders chopped
  • 2 leaf Fresh basil torn
  • 3 tbsp Olive oil
  • Salt and pepper to taste
  • 3 tbsp Balsamic glaze optional

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Spread the cheese evenly over the flatbread crust.
  • Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  • Top with the chopped tomatoes, red onion, chicken cutlet, and basil.
  • Drizzle with olive oil, balsamic glaze and season with salt and pepper.

Notes

This tomato flatbread can be served hot or cold. It can be sliced and served as a main course or appetizer. Option to serve the tomato flatbread with additional sauces, such as marinara sauce, balsamic vinegar, or fresh mozzarella cheese.
Store the tomato flatbread in the fridge for up to 3 days. To store, place the flatbread in an airtight container or wrap it tightly in plastic wrap.
Store the tomato flatbread in the freezer for up to 3 months. To freeze, place the flatbread in a freezer-safe bag or container.
Reheating in the oven: Preheat the oven to 350 degrees Fahrenheit. Place the flatbread on a baking sheet and bake for 10-15 minutes, or until heated through.

Nutrition

Calories: 824kcalCarbohydrates: 57gProtein: 30gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.01gCholesterol: 63mgSodium: 716mgPotassium: 758mgFiber: 4gSugar: 5gVitamin A: 1202IUVitamin C: 20mgCalcium: 192mgIron: 4mg
Keyword gluten free
Tried this recipe?Let me know how it was!