I’m just on my way back from a sunny and inspiring weekend at River Cottage Festival. We ate some delicious sustainable, local food and listened to many inspiring talks and watched some wonderful food demos – more on that soon.
Buy first here’s some pretty pink and fluffy flatbread pizzas topped with griddled aubergine and courgette and topped with my fav creamy mint dressing. It’s so delicious not to mention quite striking don’t you think?
I made the flatbread using my classic yeasted pizza dough as I wanted really fluffy flatbreads but I’ve also provided a gluten & yeast free version.
I hope you enjoy xxx

Recipe notes;
Gluten free option – If you want a gluten free version you can use buckwheat and make a pancake bead – it works really well. Recipe below…
Other topping ideas
– Pesto & Roast cherry tomatoes
– Hummus
– Pea dip
Cooked beetroot
– You can use home cooked or pre – cooked beetroot. As you only use one in this recipe here’s some over ways of using cooked beetroot (as you you’ll probably have more)



I'd love to know if you made this recipe.
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My dough is with this amount of water a pancake batter consistency (top recipe with 250 g wholemeal flour and 350 ml lukewarm water). and only kneading is possible with my mixer. How comes that?
Kind regards,
Melanie
Sorry Melanie
It should be 150ml water – huge apologies.
Much love
Niki xxx
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