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!

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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.

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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.

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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)

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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.

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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.

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