Fennel and Apple Flatbread Pizza and a Thank You

February 8th, 2013

This post is also available in: French

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Dearest readers,
In the beginning of the week we asked for your help with recipe testing for our upcoming book. So far, we’ve received nearly 400 emails from volunteers offering their time and expertise. We can’t even begin to tell you how immensely grateful we are for all of the support that you’ve offered us in the last couple of days. We’ve read through every single email and very much enjoyed learning about you, our reader. It warmed our hearts to hear that you’ve cooked and enjoyed things from this little space on the internet. We wish we could give every one of you a chance to test a new recipe, if only that was possible. We’re still in the process of selecting volunteers – the hardest job ever. Once again, thank you so much.
Today, we want to share this simple recipe for fennel and apple flat bread pizza. Fennel has been very popular in our household this winter, we just can’t get enough. This gluten-free crust is easy and nutritious, but any one of your favourite pizza crusts will work well here.

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Fennel and Apple Flatbread Pizza
makes 2 flat bread pizzas

for the crust
1 1/2 cups purified water
3/4 tablespoon sea salt
2 1/2 tablespoons coconut sugar – divided
1 tablespoon apple cider vinegar
2 1/4 cups buckwheat flour – preferably sprouted, plus more if needed and for dusting
1/4 cup quinoa flour – preferably sprouted
1/4 cup brown rice flour
1/4 cup almond flour
1/2 teaspoon baking soda
5 tablespoons olive oil- divided

for the topping 
2 large fennel bulbs – sliced into 1/4-inch (6mm) thick slices, fronds reserved
1 tablespoon olive oil
sea salt and pepper to taste
about 4-5 small to medium sized apples, such as Pink Lady, Honey Crisp or Granny Smith
ground cinnamon – to taste

to make the crust
1. In a medium sized jar with a tight lid, combine the water, salt and 1 1/2 tablespoons of sugar. Shake to dissolve and combine well. Add the vinegar and shake a little more to incorporate.
2. In a large bowl, combine all the flours and mix them well. In another bowl, measure 1 1/2 cups of the flour mixture. Add the remaining 1 tablespoon of coconut sugar, baking soda and mix to combine. Add 4 tablespoons of olive oil and 1 cup of the liquid, then mix with a spoon into a liquid dough.
3. Begin adding in more of the flour mixture, 1/2 cup at a time, until the dough is no longer too sticky to be kneaded with your hands. Lightly dust your hands and the dough surface with the buckwheat flour. Knead the dough quickly, for about 2 minutes. It is important not to add too much of the flour, as it will be hard to fix. Usually, 3 cups of flour is what’s needed, but you can add a little more if necessary.
4. When the kneading is finished, divide the dough into 2 even portions, form each into a ball, and place them on separate pieces of plastic wrap. Flatten each with the palm of your hand and cover with more plastic. Refrigerate for at least 30 minutes. You can make the dough in advance and refrigerate it overnight.

to roast the fennel, assemble and bake the pizza
1. Preheat oven to 415 F (210 C). Brush both sides of the fennel slices with the oil and lay them on a parchment paper covered baking tray. Sprinkle some salt and pepper on top. Roast for 20-30 minutes, rotating and flipping the slices every 10-15 minutes, until soft. Lower the oven temperature to 395 F (200 C).
2. Take the dough out of the refrigerator, one portion at a time. Lightly dust your rolling pin with brown rice flour. Roll each portion on a separate piece of parchment paper into a 1/4-inch (6 mm) thick crust. Brush with the remaining 1 tablespoon of olive oil. Bake one piece at a time for 10 minutes.
3. Top with fennel slices and then apple slices. Sprinkle with cinnamon. Make sure not to leave too wide of an uncovered border to prevent the crust from drying and hardening. You can add 1-2 oz of goat cheese at this step if you like. Bake for another 12 minutes. Let cool slightly before slicing. Top with fennel fronds, microgreens and/or other fresh greens.

Tags: apple, fennel, flatbread, gluten free, pizza, recipe

  • This is so beautiful! I love the combination of apple and fennel, and I’m betting it’s even more delicious in pizza form.

  • Uma says:

    How interesting and beautiful!

  • Jessica says:

    This looks so beautiful! And delicious. Lovely photos!

  • I like your idea using the small apples on top. It looks cute and clean and yummier!

  • ola says:

    it sounds simply incredible, apple and fennel must be a perfecr couple!

  • Eva says:

    Lovely meal and seems easy enough for me to try. I adore roasted fennel.

  • Dana says:

    It looks so yummy, but I never cooked with a buckwheat flour before. What does it taste like?

  • Sunflower says:

    Hello, this looks so incredible… I really can’t say enough for your photography! Could I ask how the texture of the crust is? Is it chewy like a standard crust? Thank you!

  • eva says:

    I tried many of your recipes and must say that allo f them that use iruish moss turned out awful-or too thick or didn’t get firm. I use agar agar or other gelatines. It never turned out ok.so i suggest you write alternative ingredients in your book so we can get best results. (it’s horrible after you put very expensive ingredients and then you have to throw it all away:()

  • Golubka says:

    Thanks for your comments, everyone!

    Sunflower, the crust is not like standard pizza crust, not chewy, much more like flatbread.

    Eva, sorry you’ve had bad luck with Irish moss. From my experience, it’s more gratifying and forgiving of an ingredient than gelatin and agar agar. Maybe the Irish moss you get where you live is different, I can’t tell you for sure. The book doesn’t have much Irish moss in it, but the recipes that do have it have a gelatin alternative.

  • Senka I says:


    We’ve recently launched the website Alldishes.co.uk. It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://alldishes.co.uk or send us an email on info@alldishes.co.uk. We look forward to hearing from you!
    Kind regards,

  • Looks gorgeous – love the idea of apple and fennel, might have to try that in a cake…thanks for beautiful photos and lots of inspiration!

  • On my list of meals for this Saturday night. I cannot wait to try that crust….

  • mild says:

    this is a really great idea. i’m going to try this

  • sara says:

    Fennel is a staple in my diet, as is anything gluten free! I am looking to enjoying this :)

  • Looks divine! Lovely shots! Congrats on your cook book, yay! I’m also very busy doing one too. I luuuved your idea of having readers test recipes, so clever!- might have to ask my readers too do the same on a few recipes! Hope you are enjoying the process as much as I am:) Just wish it was sunnier up here for photos some days!

  • Dixya says:

    what a delicious combination. beautiful pizza!

  • pia says:

    Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -)
    Excellent blog page utilizing treat excellent recipes ourselves if you’re involved. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/

  • Sini says:

    Amazing looking flatbread! I especially love that the crust is gluten-free. I’ve been enjoying many different kinds of flatbreads lately like the peach and goat cheese flammkuchen from delicious:days or the pear flatbread from the Sprouted Kitchen cookbook. So good!

  • Anonymous says:

    How different is this flatbread crust from the Chimichurri 3D event one? Wondering which one to make :)

  • Rebecca Jane says:

    Such a beautiful recipe. I made these flatbreads for my partner’s birthday party and they were the star attraction. I divided the dough into four and went with: Apple, Thyme & Parmesan. Red Onion, Basil & Feta. Roasted Kale, Preserved Lemon & Baby Aubergine (and Red Pepper & Jalepenos for the birthday man). Everyone adored the light crust! Thankyou xx

  • Sini says:

    Made it last weekend. My gluten-free friend loved the crust!


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