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Wild Rice Flatbread

A gluten-free flatbread made with cooked wild rice, perfect for snacks, simple dinners, or as a pizza base.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Appetizer, Dinner, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked wild rice Well-drained to avoid a watery batter.
  • 0.5 cup water Adjusted based on the stickiness of the rice.
  • 2 pieces egg whites Act as a binder; alternatives may alter texture.
  • 1 clove garlic Add flavor to the batter.
  • 1 tbsp flaxseed meal Can be replaced with finely ground oats.
  • 1 tbsp olive oil Used for greasing the skillet.
  • to taste red pepper flakes Adjust based on preference.
  • to taste salt Use as needed.
  • to taste pepper Use as needed.

Method
 

Preparation
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Grease a heavy skillet with olive oil.
  3. Place cooked wild rice into a food processor.
  4. Add water, egg whites, garlic, flaxseed meal, seasoning, olive oil, salt, and pepper.
  5. Process until batter-like consistency, about 30 seconds.
  6. Pour mixture into the pre-oiled pan.
Baking
  1. Bake for 15 minutes.
  2. Flip flatbread and bake for another 15 minutes.
  3. If needed, bake for an additional 5 minutes.
  4. Check doneness; flatbread should pull away from the sides of the pan.
  5. Remove from oven, cool, cut, and serve.

Notes

Serve warm or at room temperature. Great as a base for roasted vegetables or dipping in hummus. Can be frozen for up to 2 months.