Gluten Free Spinach Artichoke Flatbread

This homemade gluten free spinach artichoke flatbread makes a terrific appetizer or snack! Hot and ready in just 30 minutes!

Crisp and golden gluten free flatbread topped with creamy spinach artichoke dip and melty mozzarella cheese. Serve as an appetizer or snack. Or you can serve with a side salad or soup for a complete meal!

It's so simple! You can mix the cream cheese with the spinach and artichoke hearts first or simply assemble on top of the flatbread. I literally just spread the cream cheese and then sprinkled spinach, artichoke hearts, mozzarella, and a little garlic powder on top. That's it! Bake and enjoy!

Ways to Quickly Soften Cream Cheese

The best way is to set cream cheese on the counter for 1-2 hours. If you forgot to plan ahead, you can also beat it with a hand mixer for about one minute OR heat in the microwave for 10-second intervals until softened.

The Simplest Gluten Free Flatbread

With 4 simple ingredients and just 5 minutes, you can create  a terrific gluten free flatbread dough! Perfect for garlic knots, soft pretzels, and more!

  • Gluten Free Flour
  • Baking Powder
  • Salt
  • Greek Yogurt

In a large mixing bowl, whisk the gluten free flour, baking powder, and salt. Then, beat in the Greek yogurt. In the bowl, knead dough 12-15 times and add more flour as needed to create a slightly sticky dough. Split dough into 2 pieces. You can refrigerate the dough or use right away.

slices of gluten free spinach artichoke flatbread with mozzarella on a plate

Ingredients in Gluten Free Spinach Artichoke Flatbread

  • Frozen Spinach
  • Artichoke Hearts
  • Cream Cheese
  • Mozzarella Cheese
  • Garlic Powder
  • Gluten Free Flatbread (see recipe above or below)

Steps to Make Spinach Artichoke Flatbread

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, whisk the gluten free flour, baking powder, and salt. Then, beat in the Greek yogurt. In the bowl, knead dough 12-15 times and add more flour as needed to create a slightly sticky dough. Split dough into 2 pieces. Next, roll dough between two pieces of parchment paper. Place dough with parchment paper underneath on a baking sheet and bake for 8-9 minutes.
  3. Thaw the spinach. Place the frozen spinach in a colander. Run warm water over the spinach. Then, use a paper towel to press down on the spinach to remove excess water. Next, chop and dry the artichoke hearts.
  4. Use a knife to spread the cream cheese over the flatbread dough. Then, top with the spinach and chopped artichoke hearts. Sprinkle with shredded cheese and garlic powder.
  5. Bake for 8-10 minutes, until cheese is melted and beginning to brown.

Storage

This gluten free flatbread is best enjoyed right away! It can be cut and stored in an airtight container in the fridge for 3-4 days. Simply reheat in the oven or microwave.

gluten free flatbread with spinach, artichoke hearts, and mozzarella cheese

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Gluten Free Spinach Artichoke Flatbread

This homemade gluten free spinach artichoke flatbread makes a terrific appetizer or snack! Hot and ready in just 30 minutes!

Prep:
10
min
cook:
18
min
total:
30
min
Print 2
Author:

Ingredients
  • 1 c. gluten free flour blend (with xanthan gum)
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 c. plain Greek yogurt
  • 4 oz. cream cheese, softened
  • 9 oz. frozen spinach, thawed
  • 1/2 - 3/4 c. artichoke hearts, chopped
  • 1 c. mozzarella cheese, shredded
  • Garlic powder
Instructions
  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, whisk the gluten free flour, baking powder, and salt. Then, beat in the Greek yogurt. In the bowl, knead dough 12-15 times and add more flour as needed to create a slightly sticky dough. Split dough into 2 pieces. Next, roll dough between two pieces of parchment paper. Place dough with parchment paper underneath on a baking sheet and bake for 8-9 minutes.
  • Thaw the spinach. Place the frozen spinach in a colander. Run warm water over the spinach. Then, use a paper towel to press down on the spinach to remove excess water. Next, chop and dry the artichoke hearts.
  • Use a knife to spread the cream cheese over the flatbread dough. Then, top with the spinach and chopped artichoke hearts. Sprinkle with shredded cheese and garlic powder.
  • Bake for 8-10 minutes, until cheese is melted and beginning to brown.

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