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This gluten-free apple balsamic flatbread is the perfect fall appetizer! The crust is grain free and this recipe can easily be adapted to be AIP.

A gluten-free apple balsamic flatbread on a plate.

Flatbread is a superior appetizer! I used to love ordering flatbreads at restaurants, and there are so many different ways you can enjoy it! I developed this recipe for a flatbread crust a while back, and decided to turn it into the perfect fall appetizer! This flatbread is made with apples for the perfect fall flavor. It’s a great appetizer for a fancier meal or dinner party, or you can simply make it as a main dish and eat it like a pizza!

The Ingredients for the Apple Balsamic Flatbread

  • Coconut Flour. I haven’t successfully made this recipe coconut free.
  • Arrowroot Starch. Tapioca starch will also work.
  • Goat Cheese or Dairy-Free Cheese Spread like Kite Hill. You can actually leave out the cheese altogether and just go with the toppings, but obviously, the cheesy flavor adds something special!
  • Ground Flax and Water. For AIP, you can use a gelatin egg and it works just as well!
  • Baking Soda, Olive Oil, and Apple Cider Vinegar. These ingredients also help make the flatbread.
  • Honeycrisp Apple, Arugula, and Prosciutto. These make delicious toppings for the flatbread!
  • Balsamic Glaze. I recommend a recipe like this.
  • Olive Oil and Cracked Pepper. For topping the flatbread!

How to make Gluten-Free Apple Balsamic Flatbread

  • Step One. Combine the ingredients for the dough and form into a crust. Add the dough to the baking sheet and flatten it into a long oval crust.

The flatbread dough in a ball and rolled out on a baking sheet.

  • Step Two. Transfer to the oven and bake for 7 minutes.
  • Step Three. Remove from the oven and carefully (don’t burn yourself!) top with the dairy-free cheese and apples. Return to the oven for another 5 minutes.

A apple balsamic flatbread with cheese and apples on it.

  • Step Four. Add toppings and serve!

An apple balsamic flatbread on a serving plate

Tips & tricks

  • Don’t skip parbaking the crust. This is a common mistake I see with baking recipes like this that can make them soggy. Make sure the crust is baked for a few minutes before you add the apples!
  • Slice your apples really thin. This helps to make them just barely soft so they’re not crunchy, but not mushy.

How to make this recipe AIP

  • Use a gelatin egg instead of a flax egg. I’ve tested it and it works just as well!
  • Omit the dairy-free cheese. The recipe still tastes good without it!

Can you make this recipe ahead of time?

You can make the crust ahead of time, but I would wait to add the toppings to ensure they stay fresh.

A slice of apple balsamic flatbread in a hand.

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Gluten-free Apple Balsamic Flatbread

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  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: global
  • Diet: Gluten Free
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Ingredients

Units Scale

For the crust

  • 1 tbsp ground flax (see notes for AIP option)
  • 5 tbsp water, divided
  • 1/2 cup + 2 tbsp arrowroot starch
  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 2 tbsp olive oil
  • 2 tsp apple cider vinegar

For the toppings

  • 3 tbsp dairy-free cheese, or goat cheese (omit for AIP)
  • 1/2 Honeycrisp apple, sliced thin
  • 1/4 cup arugula
  • 2–3 pieces of prosciutto, sliced into smaller pieces
  • 2 tbsp olive oil
  • 1 tbsp balsamic glaze (like this)
  • Cracked pepper (omit for AIP)

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Prepare the flax egg by combining the ground flax with 3 tbsp water in a large bowl. Stir to combine and allow to sit for 5 minutes.
  3. Add the coconut flour, arrowroot starch, and baking soda to the bowl and stir to combine. Stir in the remainder of the crust ingredients and stir until a dough forms.
  4. Add the dough to the baking sheet and flatten it into a long oval crust.
  5. Transfer to the oven and bake for 7 minutes.
  6. Remove from the oven and carefully (don’t burn yourself!) top with the dairy-free cheese, spreading into an even layer. Add the apple slices, making sure the apples don’t overlap and return to the oven for another 5 minutes.
  7. Remove from the oven and allow to cool slightly before topping with arugula, prosciutto, olive oil, balsamic glaze and pepper. Slice and serve fresh.

Notes

  • For AIP omit pepper and DF cheese. Swap the flax egg for a gelatin egg. Add 1/4 cup water to a small saucepot and slowly pour over 1 tbsp gelatin. Allow it to harden. Place the pot on the stove and turn it on low heat. Slowly melt the gelatin (this will take just a minute) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the crust ingredients immediately and combine.

 

  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 344
  • Fat: 23.5g
  • Carbohydrates: 28g
  • Fiber: 4.1g
  • Protein: 7.3g