Summer Squash, Sausage and Chard Flatbread Recipe {Gluten and Grain Free}

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I am always trying to come up with creative ways to feed my family.  There are five of us. Three of us are under the age of 5.  Although we have conquered much of our picky eating I do not have kids that will eat everything.

Let the truth be told that even though I claim to be a foodie, and I love to feed my family unprocessed and nourishing food.  I HATE MEAL PLANNING.  Actually, hate is really not a strong enough word.  I dislike meal planning and only enjoy cooking when everyone wants to eat it. (Isn’t that true for everyone?)

The other night, I was in a paralyzed state.  My house was in disarray with toys strewn everywhere and dishes piled up in my sink to the ceiling.   I was about ready to have my husband pick up some take out on his way home from work. *gasp*  I took a few baby steps and cleared the clutter in the kitchen and just like that I got my passion back for cooking. 

Holla!

I came up with this recipe on a whim and it was fabulous! To die for really!  I hope that you enjoy it as much as we have.  This recipe is not only comfort food, but it is nourishing to your gluten free and grain free soul.

I can’t wait to hear what you think!

Summer Squash, Sausage and Chard Flatbread Recipe {Gluten and Grain Free}

For the flatbread:
1 1/2 cups blanched almond flour
3/4 cup of arrowroot powder
1 tsp baking powder
1 tsp basil
2 medium eggs
1/3 cup milk kefir

Preheat oven to 425 and grease cookie sheet. Coconut oil or grassfed butter is preferred.

Combine dry ingredients and mix well. Batter will be gooey but not stiff. Spread batter evenly on cookie sheet with a spatula.

Here is what it looks like pre-baked.

Bake for 8-12 minutes until firm.

For the topping:

1 cup of shredded raw cheddar
1 pound pastured pork
1 medium or 2 small crooked neck summer squash (or softened winter squash if the summer produce is getting away from you)
3 organic chard leaves chopped
2 tsp maple syrup
1 tsp pastured butter (like my favorite Kerrygold)
1 tsp olive oil
salt and pepper to taste

Add butter and pastured pork to the pan.  Cook until no longer pink. Chop squash into coin sized pieces.  Toss in 1 tsp of maple syrup and grease drippings from pastured pork.  Add salt and pepper to taste. Roast squash in a 350 degree oven until soft.

Layer cheddar, squash, and then pork on crust.  Then place in a 350 degree oven until cheese is thoroughly melted and ingredients are all warm. Remove from oven.

While the ingredients are warming chop chard leaves and toss in maple syrup, olive oil and pepper in a small bowl.  Serve over top of the flatbread pizza.

This is so good!  I have been dreaming about it ever since I made it!  Store any uneaten flatbread in an airtight container such as my favorite Snapware . (If it isn’t already all gone.) This stuff is addicting.

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