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.
basil rosemary vinaigrette
Basil-Rosemary Vinaigrette 
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. 
Gluten Free Flatbread
2 cups bread flour (We love Authentic Foods Steve's Bread Flour)
1/4 cup olive oil
1 teaspoon dry basil
1 teaspoon powdered garlic
1/4 teaspoon black pepper
1/4 cup water
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. 
gluten free allergy friendly flatbread

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