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Gluten Free Ham, Shallot, and Gruyere Flatbread Pizza

My family always makes a huge ham for the family Christmas party, and then we eat leftover sliced ham on buttered bread for as long as it lasts. But this year, I’m saving a little bit of ham from that humble, albeit delicious, fate to make this fantastic flatbread. The ham complements smoky gruyere cheese, crispy shallots and aromatic thyme leaves on a special crispy, chewy flatbread crust made with super-convenient Hodgson Mill Gluten Free Pizza Crust Mix.
This was my first time using this mix, and frankly, I’m impressed. It came together quickly, it only needed a short rise before baking, and most importantly, I could easily serve this to friends without telling them it was gluten free – and isn’t that the most important test? 

I’m still getting used to baking gluten free; the dough behaves differently than when using wheat-based flours and mixes. Eventually I’ll jump into gluten-free baking from scratch, but for now, I’m exploring Hodgson Mill's gluten free baking mixes that take the guesswork out of creating a delicious gluten free dish.


The Hodgson Mill Gluten Free Pizza Crust Mix comes with its own packet of fast-rise active dry yeast, and the first step is to proof the yeast in warm water. Then add oil and eggs, and beat until light and frothy. Then in goes the pizza crust mix.  I hope you have a strong electric mixer, because this dough is going to be very thick and sticky.

Divide the dough in half and place each half on a greased cookie sheet. Use LOTS of Hodgson Mill Cornstarch*, because the dough is sticky. 

Gently press the dough out to a large rectangle (or circle, if you want to use a pizza pan). You could also use a rolling pin if you want a nice smooth crust, but I decided a rustic flatbread with fingerprints in it was good enough for me.

Let the dough rise 20 minutes covered in plastic wrap, and then bake for 10 minutes (the picture above is just after baking). It will dry out and crack slightly, but it’s not cooked all the way through – it’s just ready to top.

Mix up the shallots and thyme leaves with half the olive oil to protect them from burning in the oven. 

Brush the crusts with the rest of the olive oil, then spread the shallots, ham, and grated cheese evenly over the crusts. 

This is my bad cat, Jack, who is wondering if I’m done with that ham yet, because he’d like to sample it. 

Now that I've shooed him away, it’s time to pop it back in the oven!

One final bake and the toppings will brown and become crisp, and the rich, smoky smells of ham and gruyere will fill your kitchen. 

Slice the flatbread while it’s still hot, season with salt and pepper, and enjoy as soon as you can.    You can serve the flatbread alone as an appetizer, or with a green salad for a light meal.  (I for one could use something light and easy after eating so much at so many holiday parties.)


Gluten Free Ham, Shallot, and Gruyere Flatbread Pizza


  • 1 1/4 cups warm water
  • 1 box Hodgson Mill Gluten Free Pizza Crust Mix, with yeast packet
  • 1/4 - 1/2 cup Hodgson Mill Cornstarch, for handling dough
  • 4 Tbsp. olive oil, divided
  • 4 large shallots, sliced thin and separated into rings (about 1 cup)
  • 2 Tbsp. fresh thyme, or 2 tsp. dried
  • 6-8 oz. ham, thinly sliced (about 1/2 cup), or more/less to taste
  • 1 cup gruyere cheese, grated (about 4 oz.)
  • sea salt to taste
  • black pepper to taste
  • shortening for pans


Prepare pizza pans with shortening. Prepare pizza dough according to directions on package, through step of placing half of dough on greased pan.   Preheat oven to 425° F.  

Coat hands with cornstarch, and use more as needed if dough sticks to hands. Gently press each piece of dough out until it is a uniform ¼ - ½ inch thick, or about an 11 x 17 inch rectangle. You can also use a rolling pin if you prefer, with lots of cornstarch to prevent sticking.

Cover each piece of dough with plastic wrap and let rise in a warm place 20 minutes.  Meanwhile, prepare toppings.  Mix sliced shallots and thyme leaves with 2 Tbsp. olive oil to prevent burning in oven. 

Bake risen crusts 10 minutes.  Remove from oven, brush with rest of olive oil, and top evenly with shallot-thyme-oil mixture, chopped ham, and grated cheese. Bake again 12-15 minutes, or until edges are lightly browned and crisp and cheese is melted and browned.  Season with salt and pepper to taste; serve hot.


Keeps 2-3 days tightly covered in refrigerator. For a slightly different taste, feel free to substitute a mixture of chopped red onion and minced garlic for shallots, and to substitute Swiss cheese for gruyere.

* Please note that while cornmeal does not contain gluten by nature, because ours is milled in a facility that also mills wheat flour, and therefore could contain trace amounts of wheat, we do not label it as gluten free.  We apologize for any confusion this may cause.


Makes 2 large flatbread pizzas. Serves 6-8 as an appetizer or 4-6 as a light main dish.

Adapted from Real Simple

You can find Gluten Free Ham, Shallot, and Gruyere Flatbread Pizza and other recipes from Hodgson Mill by visiting the Recipes page.

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Author: Erin

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