Spicy Shrimp Cheesy Olive Flatbread (gluten-free, dairy-free option)
About this Recipe
This Spicy Shrimp Cheesy Olive Flatbread is so delicious! The dough was easy to make and is made gluten-free and dairy-free. It only takes 25 minutes to make from start to finish. I chopped up some Spanish manzanilla stuffed with pimento olives and added them to the top of the dough before cooking and it added an amazing flavor! They are then topped with some dairy free Gouda cheese, chopped veggies and spicy shrimps.
Here are the ingredients you will need to make these Spicy Shrimp Cheesy Olive Flatbread:
-gluten-free flour (choose a brand with Xantham gum in its ingredients)
-flaxseed
-oregano
-minced garlic
-salt
-Greek style yogurt (dairy or dairy-free)
-eggs
-chopped red onions
-chopped tomatoes
-chopped olives
-chopped avocados
-shrimps
-paprika
-harissa
-coconut aminos
-olive oil
-cheese of choice
-chopped parsley
How do you make this Spicy Shrimp Cheesy Olive Flatbread?
First, preheat the oven to 400 degrees fahrenheit. Line a baking sheet pan with parchment paper.
In a large bowl, mix the flour, flaxseed, oregano, minced garlic, and salt together. Then, add the yogurt and egg white. Mix well and form into a dough.
Spread a little flour on top of the baking sheet. Take the dough and roll it into a flat crust like a flatbread. Spread the chopped olives over the top. Brush the top of the flatbread with the egg wash or olive oil. Bake for 20 minutes.
While the flatbread is baking, heat a skillet with the olive oil over medium heat. Season the shrimps with the paprika, harissa, and coconut aminos. Add the shrimps to the skillet and saute for 2 minutes per side. Once ready, remove from heat and place in a bowl or plate.
When the flatbread is ready, remove from the oven, add the cheese (it should melt right away!), red onions, tomatoes, olives, avocado, and shrimps. Garnish with the parsley. Slice and enjoy!
Spicy Shrimp Cheesy Olive Flatbread (gluten-free, dairy-free option)
Ingredients
Flatbread
- 1 cup gluten-free flour (choose a brand with Xantham gum in its ingredients)
- 1 tbsp flaxseed
- 1 tsp oregano
- 1 tsp minced garlic
- ¼ tsp salt
- ¼ cup chopped manzanilla stuffed with pimento olives
- 1 cup Greek style yogurt (dairy or dairy-free)
- 1 egg white
Toppings
- 2 tablespoons chopped red onions
- ¼ cup chopped tomatoes
- 2 tablespoons chopped olives
- ¼ cup chopped avocados
- 8 small shrimps
- ¼ teaspoon paprika
- ¼ teaspoon harissa
- 2 teaspoon coconut aminos
- 1 teaspoon olive oil
- ¼-½ cup cheese of choice (I used dairy free Gouda)
- 1 tablespoon chopped parsley
Egg Wash (or olive oil if preferred)
- 1 egg, whisked
Instructions
- Preheat oven to 400 degrees fahrenheit. Line a baking sheet pan with parchment paper.
- In a large bowl, mix the flour, flaxseed, oregano, minced garlic, and salt together. Then add the yogurt and egg white. Mix well and form into a dough.
- Spread a little flour on top of the baking sheet. Take the dough and roll it into a flat crust like a flatbread.
- Spread the chopped olives over the top.
- Brush the top of the flatbread with the egg wash or olive oil. Bake for 20 minutes.
- While the flatbread is baking, heat a skillet with the olive oil over medium heat. Season the shrimps with the paprika, harissa, and coconut aminos. Add the shrimps to the skillet and saute for 2 minutes per side. Once ready, remove from heat and place in a bowl or plate.
- When the flatbread is ready, remove from the oven, add the cheese (it should melt right away!), red onions, tomatoes, olives, avocado, and shrimps. Garnish with the parsley. Slice and enjoy!
