Gluten Free Flatbread & Basil-Rosemary Vinaigrette

This vinaigrette is a family favorite. It is much lighter in texture than pesto, and it doesn't contain any nuts. You can use it as a dressing or a glaze for any dish.

Ingredients  

2 Cups Fresh basil leaves

2 teaspoons chopped fresh rosemary

2 tablespoons water

1/4 cup olive oil

1 teaspoon fresh lime juice

1/2 teaspoon sea salt

2 garlic cloves

Ground pepper to taste

Place all ingredients In a blender and blend to your liking consistency. 

In a large mixing bowl combine dry ingredients first, then add oil and water. You can add additional water if necessary. Beat on medium speed for 1 minute or until mixture comes together and forms a ball. On a sheet of parchment paper, roll dough until desired thickness is reached. Brush the top with the basil-rosemary vinaigrette, add desired toppings. Use a pizza cutter to slice into squares before baking. Cook at 350°F for 15 minutes.