Gluten Free Philly Cheesesteak Flatbread

Flatbread Crust

• 1/2 c. gluten free flour blend
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. plain Greek yogurt
• Optional: oregano or Parmesan cheese

Toppings

• Olive oil
• 1/4 of a medium onion, sliced
• 1/4 of a green bell pepper, sliced
• 3 thin slices of steak
• 1/2 Tbsp. butter
• 3 Tbsp. marinara sauce
• 1 c. mozzarella, shredded

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Then, beat in the Greek yogurt. Use clean hands to lightly press until a dough is formed. The dough can be refrigerated or used right away.
3. Use a rolling pin to roll the dough between two sheets of parchment paper. Then, leave the parchment paper on the bottom and place on a baking sheet. Bake the flatbread for 7-8 minutes.
4. OPTIONAL: Heat a small skillet with about 1/2 Tbsp. of olive oil. Lightly sauté the onions and peppers for 3-5 minutes over medium-high heat.
5. In a medium skillet, brown 3 thin slices of steak over medium-high heat. Allow to cook on the first side for about one minute. Then, flip and continue cooking for about 30 seconds, until both sides are browned. Set aside.
6. Remove the flatbread from the oven and increase the oven temperature to 400 degrees.
7. Spread butter over the flatbread. Then, spoon a thin layer of marinara sauce on the flatbread. Next, layer with cheese, steak, peppers, and onion. Sprinkle the top with a little more cheese.
8. Return to the oven for 7-8 minutes, until the cheese is melted. If desired, turn the oven to broil and allow the cheese to lightly brown.