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Rice Flour Flatbread Pizza Recipe with Tomato, Zucchini and Asiago Cheese

Rice Flour Flatbread topped with Tomatoes, Zucchini and Asiago Cheese. Fresh - Local - Seasonal

In Life:

Lately I’ve been contemplating life. I’m sure you’re like “duh, haven’t we all been??” But hear me out. I’ve been contemplating what I have in this life. Right now. Not what I want. Not what I think I need. But what I have right now. And when I really think about it, I have everything I need. I feel fortunate that this is the case. I know it’s not necessarily the case for everyone. But I’d like you to take a look at your life. A real good look. And you’ll probably see the same thing – you’ve got what you need. And doesn’t that feel good?

When you’re eating local, it’s important to embrace this mindset and work with what you have. Wherever it is that you’re from, some of your favorite foods probably aren’t local. For me, the main things I love that aren’t grown here locally in south Louisiana are mangoes and avocados. When I enjoy fresh, in season avocados or mangoes, I am so thankful for the fact that we have a substantive food infrastructure in this country. But, when I think about eating local and committing to doing that, I have to accept that these items can’t be a part of my recipes.

Same thing with wheat. Since I’m cooking local on my blog this month, and wheat’s not grown in south Louisiana, I need to find a way to be happy with what I have. To realize that I already have what I need here in Louisiana to make a delicious meal. With wheat flour out of the equation, I’m left to cook with what I can source locally. While we don’t have wheat here, we do have a TON of rice. So I started thinking and got creative. What can I do with rice? Well, I can use rice flour. And lucky for me, that’s now available here in South Louisiana.

In Cooking:

So today I bring you an interesting recipe. It’s a rice flour flatbread pizza recipe topped with tomato, zucchini and Asiago cheese. 100% local, 100% delicious. I’m pretty proud of this recipe, I must say. Local rice flour hasn’t always been available here in south Louisiana but thanks to the smart and talented folks at Cajun Grain, it’s now a reality.

Rice Flour Flatbread topped with Tomatoes, Zucchini and Asiago Cheese. Fresh - Local - Seasonal

Cajun Grain is a rice farm out in Kinder, Louisiana. Not only do they grow great rice, they’ve also starting producing rice flour. From brown rice. Which is amazing for people like me. Their rice flour is very flavorful and is fine enough to use in recipes such as this. They don’t have huge, widespread distribution at this point, but I know I can consistently find their products at my local farmer’s market (Hollygrove, of course). And they sell their products online so it’s just a few clicks away.

Cajun Grain's Brown Rice Flour - Grown and produced in Kinder, La.

Since carbs are the basis of many delicious dishes, I decided to try to make a flatbread with this rice flour. I went to the internet for inspiration/guidance on how to make such a flatbread, and both the blogs I found with recipes on them were Middle Eastern/Indian themed blogs. I’ve adapted the recipes – they weren’t identical by any means – and adjusted them for the flavors I wanted to use – tomatoes, zucchini and shiitake mushrooms.

Key Topping Ingredients for Rice Flour Flatbread PIzzas

I hope this recipe doesn’t seem daunting. These flatbreads are super simple to make. They don’t even really take too much time either. Below is a step by step graphic. They roll out pretty easy between two pieces of parchment (very necessary) and fry up beautifully in a skillet. I used clarified butter for my recipe because of course we don’t produce oil locally here so I had to get creative and go with clarified butter. It was delicious! Local butter always has so much more flavor than industrial butters, that’s for sure!

Step by Step Guide on Making Rice Flour Flatbreads

One more thing I’d like to note is that this Asiago cheese I used is NOTHING like most of the Asiago cheese you find in the grocery store. It’s from the Rocking R Dairy, located in Tylertown, MS. It’s very soft and flavorful. Not soft as in Brie-like but it’s not hard as a rock as some of those industrial Asiagos can be. Think more like between a cheddar and monterey jack. Perfect for shredding and using on a flatbread. Again, I found this at Hollygrove. That’s pretty much where I do all my local shopping!

Local Asiago Cheese by Rocking R Dairy in Tylertown, MS

I hope that over the course of the month these recipes show that eating local and seasonal is totally doable. While I’m publishing this recipe as a “lunch” recipe, these would make a great dinner as well. Sometimes eating local can take a little more time, but in the end, it’s all worth it. The food is healthier, less processed and in the end, better for you and the earth. To me, that’s worth a little extra time. I hope you agree!

Rice Flour Flatbread topped with Tomatoes, Zucchini and Asiago Cheese. Fresh - Local - Seasonal

Check out my breakfast and dinner recipes for Week #1 on the Eat Local Challenge. For even more local food ideas, check out my recipe round ups for Week #2Week #3, and Week #4.

Enjoy!!

Yield: 4 flatbread pizzas

Rice Flour Flatbread Pizza Recipe with Tomato, Zucchini and Asiago Cheese

This rice flour flatbread pizza recipe features juicy tomatoes, zucchini and fresh Asiago cheese. It's a gluten-free alternative to wheat-based flatbread.

Ingredients:

Topping:

  • 1 tablespoon clarified butter
  • 1/2 an onion, thinly sliced
  • 1 banana pepper, thinly sliced (core and stem removed first)
  • 1/2 teaspoon kosher salt
  • 1 cup thinly sliced zucchini
  • 1 cup halved cherry or small roma tomatoes
  • 3 tablespoons green onions
  • 2 tablespoons chiffonade fresh basil

Flatbread Dough: 

  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon clarified butter
  • 2 cups rice flour

Finishing the Flatbread: 

  • Up to 4 tablespoons clarified butter
  • 2 cups shredded Asiago cheese

Method:

Topping:

  1. Cook the toppings first because once the flatbread is ready, it tastes best fresh from the skillet. Or served soon thereafter.
  2. To start the toppings mix, heat a tablespoon of clarified butter in a sauté pan over medium high heat.
  3. Add the onion, banana pepper and kosher salt. Cook for about 5 minutes until onion is softened and a bit translucent.
  4. Add the zucchini and cook for about 3 minutes until zucchini is softened. Stir frequently to ensure even cooking.
  5. Carefully stir in the tomatoes, green onions and basil. Once throughly mixed, remove from heat and set aside until ready to top the flatbread.

Flatbread Dough: 

  1. In a pot fitted with a lid, bring water, kosher salt and clarified butter to boil.
  2. Remove from heat, add rice flour and mix thoroughly. Cover the pot, and let the mixture rest for about 5 minutes.
  3. Remove the dough from the pot and knead to form a solid, smooth dough ball. Add a little more hot water if the dough is super crumbly. It will be a little dry and that's okay. But if its having trouble sticking together, use just a little hot water to try to bring it together. You don't want the dough to be "wet" but you do want it moist. Once it's a smooth ball, divide the dough into four equally sized pieces.
  4. Stick one dough ball onto a piece of parchment paper. Place a second piece of parchment paper on top, and roll the dough ball into a 7-inch disc or square with the longest edge being about 7 inches.
  5. Repeat step 4 with the remaining dough balls, stacking with a piece of parchment between each.

Finishing the Flatbread: 

  1. Over medium high heat, add a tablespoon of clarified butter. Allow it to melt (if needed) and the pan to heat.
  2. Add a rolled-out dough disc and cook for 6 minutes on the first side. Flip the dough and cook for 3 minutes on the second side.
  3. Once dough is flipped, add a half-cup of cheese. Then top with a quarter of the veggie topping.
  4. When three minutes has lapsed, remove the flatbread from the skillet and allow to sit for 2 minutes to cool a bit. Cut into desired number of pieces and serve.
  5. Repeat Steps 1-4 with remaining flatbread discs, cheese and toppings. Replenish butter as needed in the skillet.

Flatbread recipe is adapted from recipes found at Hilda's Touch of Spice and Tes at Home.

Prep:20 min

Cook:40 min

Total:1 hour

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  • I need to try the rice flour flatbread! Do you think it would work with olive oil instead of butter?

    • Totally! The original recipes I found called for olive oil. I just used clarified butter since I couldn’t use olive oil. 🙂

  • WE have an avocado tree in our back yard but it doesn’t produce fruit. I’m pretty sure you could grow mango and avocados here, but I guess they aren’t commercially available? The rice flat bread is very creative! Great idea!

    • Well I guess you could grow them but I can’t because I don’t have the space. I’m not even sure if they do sell the trees in our area. Anyway, I’m glad you like the flatbread!

  • Jenny

    How thick do you roll the flatbread to be? Half an inch or thinner?

    • Hi Jenny, I rolled mine very thin, like an 1/8″ thick. Or less. I hope this helps 🙂