Gluten-Free Moroccan Flatbread with Parsley Pesto and Merguez

This is a Moroccan-inspired flatbread that’s made with brown rice flour. The dough is very simple. A combination of brown rice flour and plain yogurt. No gums, no gimmicks.

Slather the pesto on the bread and arrange the toppings. If you can’t find merguez, use any sausage you’d like or perhaps this ground meat with a delicious seasoning.

Bake until the edges are browned, crispy and as delightful to bite into as a cracker.

Have a slice, or two, or three, or the whole bread if that makes you happy.

Gluten-Free Moroccan Flatbread Recipe

Yields 2 medium flatbreads or 4 servings

Prep Time: 20 minutes
Cook Time: 20-25 minutes

2 1/2 cups brown rice flour
1/2 tablespoon unrefined brown sugar
1/2 teaspoon sea salt
1 cup plain yogurt

Half a bunch parsley
1 garlic clove
1 tablespoon pinenuts (optional)
3 tablespoons olive oil
Sea salt and ground pepper, to taste

1 (12-ounce) ball of mozzarella, sliced
2 medium tomatoes, thinly sliced
2/3 pound merguez (or other) sausages, removed from casing

Place a large oven sheet on the middle rack of the oven. Preheat the oven to 450 degrees Fahrenheit.

Whisk together the rice flour, brown sugar and salt in a large bowl. Add the yogurt and work it in with your hands. Collect the mixture into a ball. If having some challenge with that, wet your hands or add a tablespoon of water and it should be easy to do. Divide the dough ball into two balls of equal size.

Cut two pieces of parchment paper large enough for an 8- to 9-inch bread. Sprinkle both parchment papers with cornmeal. Place each ball of dough on a cornmeal dusted parchment paper. Flatten each dough ball, starting in the middle and moving outward, until you obtain a disc about 1/8-inch thin. If the dough breaks while you’re stretching it, mend it back and flatten it again. I recommend not using a rolling pin to flatten the dough.

Cook the merguez sausage in 2 tablespoons of olive oil until crumbled and browned. Drain to remove excess fat. Set aside.

Blend the ingredients for the pesto in a food processor until finely minced. Slather the pesto on each flatbread using your hands or a spoon.

Arrange the toppings on the flatbreads, starting with the mozzarella, and following with the merguez and tomato slices.

Carefully transfer the breads on their parchment paper to the preheated oven sheet, using an oven mitt to avoid burning your hands. Bake until the dough is cripy and brown around the edges, and the toppings cooked, 20 to 25 minutes.

Serve immediately.


15 Responses to “Gluten-Free Moroccan Flatbread with Parsley Pesto and Merguez”

  1. 1

    Russell at Chasing Delicious — 10/09/2011 @ 9:15 pm

    Yum! This looks scrumptious! And that gluten free flatbread recipe is definitely going in my to-try list.

  2. 2

    MissCakeBaker — 10/10/2011 @ 7:29 am

    I too am definitely going to try the flatbread. It looks great.

  3. 3

    Nisrine — 10/10/2011 @ 10:30 am

    Russell and Miss, do give it a try. I'm planning to make it again with diffferent toppings.

  4. 4

    Anonymous — 10/10/2011 @ 7:39 pm

    I already bought rice flour and will be making this tonight.

    Thank you for the inpiration.

  5. 5

    Bryan — 10/11/2011 @ 2:00 am

    Wow that just looks AWESOME! What a great flatbread.

  6. 6

    Nisrine — 10/11/2011 @ 2:44 am

    Anonymous– Let me know how you like it.

    Bryan– Thanks you.

  7. 7

    Barbara — 10/11/2011 @ 11:09 am

    That looks wonderful, Nisrine, and such a great recipe for gluten free flatbread! Very interesting and healthy ingredients in that bread; I've never used brown rice flour.

  8. 8

    Sylvie @ Gourmande in the Kitchen — 10/11/2011 @ 6:43 pm

    This sounds amazing, especially with all that melted mozzarella!

  9. 9

    Rosa's Yummy Yums — 10/12/2011 @ 8:28 am

    That flatbreads looks amazing! I really like the idea and your choice of topping.



  10. 10

    Lucy — 10/12/2011 @ 10:15 am

    I love the look of this recipe – especially the simplicity of the dough mixture. Looks delicious!

  11. 11

    Joanne — 10/12/2011 @ 12:28 pm

    That crust looks so delicious! I've been meaning to experiment more with gluten free flours. This seems like the perfect recipe to start with!

  12. 12

    Eliana — 10/12/2011 @ 8:14 pm

    this flatbread could not look more delicious. I especially love the topping you used for it. Bravo!

  13. 13

    Trix — 10/13/2011 @ 12:22 pm

    I have been cutting down on wheat lately and I think I have just found the dough recipe I want to try. This looks like it would totally hit the spot! Thanks!

  14. 14

    Tessa@TessaDomesticDiva — 11/15/2011 @ 9:40 pm

    I love the idea here…and simple ingredients to boot! You take beautiful photos, nice work! I’ve printed the recipe and look forward to it for dinner in the coming week!

  15. 15

    Christine — 08/02/2012 @ 2:34 pm

    Another glorious recipe to try. You are fast becoming my favorite gluten free blog. Thanks so much!

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