Gluten-free Zucchini Flatbread

Great for a starter, snack, or light lunch, you can slice this gluten-free flatbread into slices right away and serve it warm, or prepare it ahead and eat at room temperature. Either way, this seasonal recipe is de-lish!

Ingredients

1 lb gluten-free pizza dough, rolled into a large, thin rectangular shape
1 Tbsp EVOO
2 organic zucchini, sliced into ribbons using a peeler
1 cup parmesan (100g), grated
2 stalks green onion, chopped
1 Tbsp pine nuts

Directions

Place dough on a greased baking sheet, brush with EVOO and top with zucchini in a crisscross pattern. Sprinkle with parmesan then top with onions and pine nuts.  Bake at 425F until golden brown (approx. 18-20 min).