Zucchini Tomato Flatbread

This delicious flatbread is topped with roasted zucchini and cherry tomatoes and a creamy potato and cannellini bean cheese. It’s a fantastic choice for an appetizer, snack, a side to soup or salad, or to enjoy for a light lunch or dinner.

Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver.

Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size.

Zucchini Tomato Flatbread

Ingredients:

• 1 ¼ cups halved cups cherry or plum tomatoes, any color
• ½ medium-sized zucchini, thinly sliced
• 2 tbsps finely chopped red onion
• ½ tsp dried oregano

Potato-Cannelini bean cheese:

• ½ cup peeled and diced potatoes
• ¼ cup finely chopped carrot
• 3 tbsps cannellini beans
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp paprika
• ¼ tsp sea salt (optional)
• 1 tsp freshly squeezed lemon juice
• 2 tbsps water or vegetable broth, more if needed

Flatbread:

• 2 cups peeled and roughly chopped potatoes
• ¾ cup cassava flour
• ¼ cup potato starch, more if needed
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp sea salt (optional)

Directions:

Preheat oven to 350°F/180°C. Place the halved cherry tomatoes on a baking tray. Roast for 20 to 25 minutes, until slightly shrunken and golden around the edges. They will keep roasting on the flatbread later.

To make the flatbread, place the potatoes in the steaming basket. Cover and steam for 15 to 20 minutes until the potatoes are soft. Once done, remove the potatoes and transfer them to a bowl. Set aside until cool to the touch. Mash until smooth using a potato masher. Add cassava flour, potato starch, onion powder, garlic powder, and sea salt (if using) to the potatoes. Knead until you get a soft, smooth dough. Set aside.

Next, make the potato-cannellini bean cheese sauce. Steam the potatoes and carrot in a covered steaming basket set over boiling water for 15 to 20 minutes, until tender. Remove and place in a blender or food processor together with the onion powder, garlic powder, paprika, sea salt (if using), lemon juice, and water or vegetable broth. Blend until smooth. Set aside.

Raise the heat of the oven to 400°F/200°C. Line a large baking tray with parchment paper. Place the dough on the prepared baking sheet and spread out evenly to about 1⁄4 inch thick. Spread the potato-cannellini bean cheese on top evenly. Arrange zucchini slices, chopped red onion, and roasted tomatoes on top. Sprinkle with a bit of dried oregano. Bake in the oven for 25 to 35 minutes, until browned on the sides. Top with basil leaves and serve immediately. Enjoy!

Serves 2

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes. 

Categories: New Recipes, Lunch, Dinner, Grain Free, Potato Recipes, Appetizers, Fat Free, Grain Free, Nut & Seed Free

This item posted: 05-Dec-2024

< Back to Essentials