Ready in no time, gluten-free, non-leavening zucchini flower flatbreads (or mini pizzas) are super soft, incredibly easy, and very delightful. They are a snack, delicious both hot and cold, suitable for those with specific dietary needs, but to be honest, they are so good that everyone will love them. They are very easy to make and practical because they are cooked on the stovetop, using a simple non-stick pan with a lid or a crepe pan, for wraps, etc… Depending on the size we give them, zucchini flower flatbreads can be made as a sandwich for a quick snack or meal to enjoy even outside the home; or we can prepare them for a buffet or include them among the appetizers.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 7
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups gluten-free all-purpose flour mix
- 10 zucchini flowers
- 3/4 cup warm water (not boiling)
- 1 tsp fine salt
- to taste pepper (optional)
- 2 tbsp grated Pecorino Romano cheese (optional)
- 1 1/2 tsp instant yeast for savory gluten-free preparations
- 3.5 oz boiled potatoes
Steps
Begin by boiling a potato of about 3.5 oz, with the skin on. When it’s cooked, turn off the heat, peel it (being careful not to burn yourself), and mash it well with a fork.
Remove the stems, internal pistil, and peduncles around the stem from the zucchini flowers. Wash them, tear them into pieces by hand (without compressing them), and add them to the potato puree.
Add the gluten-free flour (I used a ready-to-use gluten-free all-purpose flour mix that contains no added sugars, salt, or yeast), the salt, the sifted yeast, the cheese, and the pepper if you like them; otherwise, they are optional.
With one hand, gradually add the warm water (remember, it shouldn’t be boiling but warm enough so that you can knead without burning yourself) while mixing with the other hand until you have a soft, well-blended but compact dough, from which you can form small dough balls.
It’s important to pour the water slowly to avoid ending up with a mushy dough, which can still be used, not for making bread rolls but for other preparations (like a sort of fritter to fry, for example).
Form 10 balls from the dough, each weighing 1.9 oz, perfect for buffets and appetizers; or 7 balls, each weighing about 2.9 oz to use as a sandwich, wrap, etc…
Flatten each dough ball; you can give it a thickness of about half a finger, or much thinner, almost like a flatbread.
Heat up the pan or griddle. When it’s hot, cook one or more flatbreads on the smallest burner at medium heat, depending on the size of the griddle or pan.
Cover immediately with a lid and wait for about a minute; check if the flatbread is cooked on the bottom, then flip it to cook the other side for about 30 seconds more or less. Continue until all flatbreads are cooked; they are delicious and soft both hot and cold; thanks to the presence of potatoes in the dough, they will maintain their softness, taste, and aroma even the next day.
Bon appetit
