FLAT BREAD WITH SPINACH AND MUSHROOMS

I was very pleased to find this recipe in a Marta Steward's magazine and adapt it to a gluten-free version.The dough came out so tasty and sweet,we could not have enough of it!I was trilled to be able to have such a rich treat-something between pizza and kish-gluten free and guilt free!

So, here it goes: 

Ingredients:

For the crust:

.1 cup amaranth flour

.1 cup sorghum flour

.3/4 cup Arrowroot flour 

.2 tbsp. coconut flour 

.1/2 tbs. baking soda

.1/2 teaspoon salt

.1 tbsp.maple syrup or a sweetener of choice 

.5 eggs

.1 tbsp. apple cider vinegar

.1/4 cup olive oil 

For the filling:

.1 pound portobello mushrooms (you can also use button, mixed or shiitake mushrooms) 

.4 cups baby spinach

.2-3 tablespoons olive oil
.1/2 tbsp. salt 
.a dash of black pepper

For the dressing:

.2 eggs

.1/2 cup heavy cream (or milk)

.1 tbsp salt

.6 ounces fetta cheese (or other favorite cheese) 

.3-4 cloves of garlic 

.1/2 tbsp.oregano

.1/2 tbsp.basil (the herbs an be fresh or dry)

Directions: 

Heat oven to 275 F.

Step 1: Mix the dry ingredients for the crust. It is done pretty much like my award winning PALEO BREAD, only it has an extra cup of sorghum flour.Mix all wet ingredients and slowly add them to the flour mixture.Stir and kneed till the dough is formed-this mixture does form a firm dough.

Brush a baking pan with olive oil and dust with flour-(mine was 11-by-7-inch pan, but it could be spread thinner, for a crispier crust)
Press the dough to the bottom of the pan,forming it much like a pie crust-leave a rim to the side. 

Step 2: Before you start the baking prepare the filling ingredients.

On a baking sheet toss mushrooms with 2 tablespoons of olive oil and season with salt and pepper.Spread in a single layer and roast for about 10 minutes.Take out, push mushrooms to one side and place spinach on empty side; roast until wilted, about 3 minutes.

Step 3:  Now you are ready to bake-you can put the 2 together- baking pan with the crust and the baking sheet with the mushroom in the oven. Put the mushrooms on a higher rack. In 10 minutes add the spinach to the side of the mushrooms. In another 3 minutes take the sheet with mushrooms and spinach out of the oven and mix together. 
Reduce oven to 350 F and leave the crust for another 10 minutes-watch it not to burn-it does bake fast!  

Step 4: While the crust is baking, mix the dressing ingredients in a blender- cheese, eggs, heavy cream, garlic.Add herbs and pulse to combine.

Step 5: Take the crust out of the oven. Spread the mushrooms and spinach mixture over crust, and pour the dressing mixture over top. 

Step 6: Return the bread to oven, and bake for another 5-10 minutes, until the dressing is set.Remove and let cool. 
Cut as pizza or kish and serve.
  

Enjoy with a glass of red wine! 

NOTES:

Do not let the many steps of the recipe dissuade you! It is really a simple one.Once you get all your products together,it actually takes about 30 minutes to make this hearty treat, which could be an appetizer as well as a full dinner.