Gluten Free Ham, Shallot, and Gruyere Flatbread Pizza

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Smoky ham and gruyere cheese, shallots and fresh thyme leaves are gently toasted on a gluten free ciabatta-like crust that’s chewy in the middle with crispy, crunchy browned edges.


  • 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 Corn Starch, 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)
  • 1 cup gruyere cheese, grated (about 4 oz.)
  • sea salt, to taste
  • black pepper, to taste
  • shortening, for pans


Prepare pizza dough according to directions on package, through step of placing half of dough on greased pans.   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.

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, 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.

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

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