This Zucchini Flatbread starts with a grain-free pie crust base smothered in a savory pesto before being layered with thinly sliced potatoes, zucchini, carrots, onions and topped with halved sweet cherry tomatoes. Baked in the oven until golden brown, this flatbread is as easy on the eyes as the stomach. Lastly, for a little pizzazz I like to sprinkle with some fresh basil or parsley for a finishing touch to a healthy appetizer or light lunch.
I recommend rolling this pie dough out between two pieces of parchment paper. Once the flatbread is rolled out to about 12 inches in length and 10 inches across, peel the top piece of parchment paper back and leave the bottom piece of parchment under the pie dough. This will ensure easy handling, besides you need to bake it on paper anyways!
Once I have my pie dough all rolled out, I like to pop it into the freezer for a few minutes. I will pull it out, add the toppings and then form the edges. With the pie dough slightly chilled it’s easier to handle.