Smoked Salmon Flatbread
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Cook time: 
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Serves: 1 10-inch flatbread
  1. Make the crust: Preheat the oven to 425 degrees F. Line a cookie sheet or pizza pan with parchment paper.
  2. In a mixing bowl, whisk together the dry ingredients. Slowly pour in the olive oil, continuously stirring the mixture as you pour. Mix in the warm water thoroughly. The dough may be slightly crumbly, but once you roll it out in the next step, it will bind together well.
  3. Place the dough on the prepared cookie sheet or pizza pan. Lay another sheet of parchment paper on top of the dough and use your hands or a rolling pin to smooth the dough into a crust about ΒΌ inch thick. You may roll it into the desired shape, such as a circle, oval, or rectangle.
  4. Bake for 12 to 13 minutes, until light golden brown and crisp.
  5. While crust is baking, prepare the toppings by heating 1 tablespoon olive oil in a medium skillet over medium heat. Saute sweet potato slices until lightly browned on each side and tender, about 6 minutes total.
  6. Brush remaining ½ tablespoon olive oil on baked crust. Top evenly with sweet potato slices, smoked salmon, capers and dill. Sprinkle with flaked sea salt, slice and serve immediately.
Recipe by Autoimmune Wellness at