Red Pepper Tomato Flat Bread
3 1/2 cups Whole Wheat Flour
1-3 tsp baking powder
1/4 cup olive oil
1 - 15 oz. can tomato sauce
1/3 cup chopped red bell pepper
1 Tbsp. Nutritional Yeast
1 tsp each rosemary leaves and minced garlic
1/2 tsp ground black pepper
Preheat oven to 375°.
In medium mixing bowl, combine 2 cups flour, baking powder, baking soda, and spices.
Add olive oil and tomato sauce. Mix well until batter is consistency of pancake batter.
Fold in remaining flour until batter no longer flows. Spread into desired shape on lightly
greased cookie sheet. Sprinkle with red pepper and nutritional yeast, and lightly pat toppings down.
Bake for 30 minutes or until a toothpick stuck in the middle comes out clean.
Serve topped with spaghetti sauce, salsa, etc.
Also makes an excellent thick pizza crust.
Notes: I put 3 tsp baking powder in the bowl initially, but the taste is quite apparent. You might want to start with one, and add more if the batter isn't fluffy enough.
You also might want to substitute jarred or homemade tomato sauce instead of canned, as the canned "tinny" taste also came through.
I saved mine by topping with jarred sauce. It might also be fabulous cut into strips and dipped in garlic-"butter".
All said and done, the end result is like a giant, baked tomato pancake.