Breakfast
Freeflourish
Gluten-Free Zucchini and Basil Pesto Flatbread
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
Italian-American
30 mins
glutenfreedairyfreenutfreefamilyfriendlyeasyappetizersidedishquickrecipes
Gluten-Free Zucchini and Basil Pesto Flatbread with measured ingredients, 30-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
15 min
Cook
15 min
Total
30 min
Servings
6
Difficulty
easy
Cuisine
Italian-American
Ingredients
Servings
6
- 1 1/2 cups gluten-free all-purpose flour blend (ensure xanthan gum included)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup warm water (110 degrees F / 43 degrees C)
- 1 tablespoon olive oil, plus extra for brushing
- 1 medium zucchini, thinly sliced into ribbons using a vegetable peeler
- 2 cups fresh basil leaves, packed
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional
- 1 tablespoon nutritional yeast (for slight cheesy flavor, dairy-free)
Instructions
-
Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
-
Add warm water and 1 tablespoon olive oil to the dry ingredients. Mix until a soft dough forms. If dough is too sticky, add a little more flour, 1 tablespoon at a time.
-
Place dough on a lightly floured surface and gently knead a few times until smooth. Roll dough out into a roughly 10x12 inch rectangular shape about 1/4 inch thick.
-
Transfer the rolled dough to the prepared baking sheet. Lightly brush the surface with olive oil.
-
Bake the flatbread in the oven for 10 minutes or until edges just start to turn golden.
-
Meanwhile, prepare the nut-free basil pesto: In a food processor, combine basil leaves, garlic, lemon juice, salt, pepper, and nutritional yeast if using. Pulse to roughly chop.
-
With the motor running, slowly drizzle in the olive oil until the pesto is smooth but not too watery. Adjust seasoning if needed.
-
Remove the flatbread from the oven. Spread the basil pesto evenly over the warm flatbread.
-
Arrange zucchini ribbons decoratively on top of the pesto layer.
-
Return the flatbread to the oven and bake for an additional 5 minutes until zucchini is tender but still vibrant.
-
Let the flatbread cool for 5 minutes, then slice into squares or rectangles.
-
Serve warm or at room temperature as an appetizer or side dish.
Frequently Asked Questions
- Can I make the flatbread dough ahead?
- Yes. Mix the dough a few hours ahead, wrap it tightly, and refrigerate it. Let it warm slightly before rolling so it does not crack.
- How do I keep the crust from getting soggy?
- Prebake the crust first, spread a moderate layer of pesto, and keep the zucchini ribbons thin so they soften quickly without releasing too much moisture.
- Can I use store-bought pesto?
- Yes, if it is labeled gluten-free and fits your allergen needs. Many pestos contain dairy or nuts, so check labels carefully for FreeFlourish-style dining.
Storage and Reheating
Store leftover flatbread slices in an airtight container in the refrigerator for up to 3 days.
Reheat on a parchment-lined baking sheet in a 350°F oven until warm and lightly crisp at the edges. Avoid microwaving when possible, since it can soften the gluten-free crust.
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