By Little Northern Bakehouse

Do you have a passion for pizza but are seeking something more sophisticated? Fancy a flatbread! Expand beyond fully-loaded pizzas and into strategically-seasoned flatbreads with our Roasted Root Vegetable Gluten-Free Flatbread recipe.

Flatbreads have been enjoyed across the globe in world cuisines for centuries—all the way back to ancient Egypt. Today, flatbreads are trending on the hottest restaurant menus as appies and small plate fare. But you don’t need to leave the house to find your favourite. With our Artisan-style pizza crusts, you can turn your home into a star-worthy restaurant. Earn five-star reviews for this simpler, less-sauce forward and impressively seasoned gluten-free flatbread recipe.

Start by infusing your own oil with roasted garlic and fresh herbs. Brush the gluten-free flatbread generously with the oil, then sprinkle on an Instagram-worthy rainbow of colour by adding roasted root vegetables. Topped with vegan, nut-free cheese, this sweet and savoury dish is simply gourmet! The hardest part? Choosing between our thick or thin gluten-free Artisan-Style Pizza Crusts for your flatbread base.


For the roasted root vegetables and roasted garlic:

  1. Pre-heat your oven to 350℉. Slice root vegetables. Toss each vegetable lightly in olive oil, salt and pepper, and place on a parchment-lined baking sheet, keeping each vegetable separate.
  2. Prepare the head of garlic for roasting. Remove any excess, loose pieces of garlic paper (leaving most paper attached). Trim the tips off the head of the garlic, removing the paper and exposing the tops while ensuring the head remains intact. Wrap in aluminum foil, and place on the baking sheet alongside the vegetables.
  3. Roast vegetables and garlic until both are tender when pierced with the tip of a knife, and nicely caramelized, about 30 minutes. Remove from oven and allow to cool.

For the garlic and thyme oil:

  1. Pour olive oil into a small saucepan over low heat. Squeeze roasted garlic cloves out of their paper into the olive oil and add thyme. Heat together until oil is fragrant. Strain out garlic and thyme and set oil aside.

To assemble:

  1. Brush roasted garlic oil generously on pizza crust. Top with roasted vegetables and dollops of vegan cheese, then bake for 15 minutes.
  2. Enjoy!

Serves 2 – 4.

  • You will have extra roasted garlic-infused oil left over! Store in an airtight container in the refrigerator for up to one month away from light and heat.
  • The extra oil can be used in a salad vinaigrette. Or, you can slice Little Northern Bakehouse Plain Gluten-Free Bagels into rounds, brush with the oil, toast lightly in the oven, and top with diced tomatoes and basil for a bite-sized bruschetta appetizer!
  • Don’t skip straining the garlic and thyme out of the infused oil before storing the leftovers. This step ensures your garlic-infused oil will last longer and remain bacteria-free.
  • Roasted root vegetables are easy to make and having leftovers is never a problem since they’re so versatile. They’re a great side on a dinner plate, an excellent addition to salads, or can add a bit of umph to a sandwich. While you’ve got the oven on, roast more than you need for just one flatbread. Roast a whole bunch of beets on the weekend and extend the sweet, earthy, magenta joy all week long.

Like this recipe? Explore other gluten-free flatbread recipes (and pizzas!) on our pizza roundup post now. Follow us @littelnorthernbakehouse on Instagram! Or get more gluten-free recipes delivered straight to your inbox! Sign up our monthly newsletter by scrolling down to the footer of this page.