Kohlrabi is a cruciferous veggie, traditionally used in salads and slaws. Give it a fun twist – pizza style – with this protein-packed Bacon Kohlrabi Flatbread. Add an easy sriracha garlic sauce to give that a flavor punch that will make you wish kohlrabi season never ends!
I don’t always have the time to make my own flatbread/pizza dough. I hate having to get the yeast just right, then all the kneading, punching down, rising, punching down, etc. Bleh – No thanks.
WHAT’S SO DIFFERENT ABOUT THIS FLATBREAD DOUGH?
Instead of frustrating yourself silly over traditional dough, this 3 ingredient recipe will have you wanting to make flatbread every day. It is based on the simple yeast free, no wait, naan bread that uses self-rising flour and yogurt. You can just mix up the ingredients and it’s ready to cook in a skillet or bake. I like to make my own self-rising flour because it’s literally made out of flour and baking powder. This way, I can choose the flour. In this case, I like using whole wheat for the flatbread and you can fool even the pickiest of bread eaters. Plus, self-rising flour loses it’s potency over time, so by making it fresh, you are less likely to have problems with the flatbread dough rising.
HOW TO MAKE THE PERFECT FLATBREAD DOUGH CIRCLE:
While you can make flatbreads into any shape your heart desires – like an actual heart shape – they are really fun in pizza shaped circles.
1) First, roll your dough into a circle, then flatten into a disc.
2) Roll out to 1/4 inch thickness.
3) Using a bowl, place it gently on top of the dough and cut around the outside edge.
4) You should have perfect flatbread dough circles! Gently use a knife to lift the edges from surface and place on a sheet of parchment to bake.
DON’T HAVE ENOUGH ROOM IN THE OVEN FOR ALL THESE LITTLE FLATBREADS?
Neither do I.
At most, I can usually bake 4 at a time, with 2 sheet pans next to one another. I like to precut parchment squares and place my rolled out flatbread on top. You can load up the dough and it will be ready to pop on the next available baking sheet!
BUT ISN’T KOHLRABI A CRUCIFEROUS VEGGIE? I DON’T LIKE BRUSSELS SPROUTS, CABBAGE, BROCCOLI, COLLARDS, ETC…
Then you definitely need to try it on a flatbread! The strong flavors that come along with cruciferous veggies disappear completely in this recipe. This category of vegetables are known for their abilities to help prevent cancer, fight depression, protect the heart, eliminate toxins, lower levels of insulin resistance and even help prevent the formation of stomach ulcers. Trying to find a way to consume them in a yummy way will definitely benefit your body and tastebuds!
HERE’S HOW TO MAKE BACON KOHLRABI FLATBREADS:
1) Chop bacon. Mince garlic. Peel kohlrabi and shred using a food processor for efficiency.
2) Saute bacon until crispy. I like using a nitrate free bacon like Applegate. Remove from pan and place in a paper towel lined bowl. In the same pan, add kohlrabi and garlic. Cook for 2-3 min.
3) Mix flour, baking powder, salt and Italian seasoning in a large bowl. Add greek yogurt and mix well.
4) On a floured surface, knead dough until it is no longer sticky. Separate into 6 equal parts. One by one, knead each part into a ball and roll out into the desired shape ( I made discs…see above for details).
5) Place rolled out dough on a parchment-lined baking sheet. Spray with olive oil spray and top with kohlrabi, bacon, and 1/2 cup Italian cheese blend.
6) Bake for 8-10 minutes or until cheese is melted and the dough is starting to turn brown. If you like it less crispy, take it out around the 8-minute mark.
7) Serve warm and top with Italian seasoning, crushed red pepper, or a delicious sriracha garlic sauce if desired. Enjoy!
DID YOU MAKE PROTEIN PACKED BACON KOHLRABI FLATBREADS? I WOULD LOVE TO HEAR ABOUT IT IN THE COMMENTS!
Protein Packed Bacon Kohlrabi Flatbread
Ingredients
Toppings
- 8 slices bacon
- 6 medium kohlrabi
- olive oil spray
- 3 large garlic cloves minced
- 3 cups italian cheese blend
Flatbreads
- 2 cups whole wheat pastry flour plus 1-2 cups more for dusting
- 3 tsp baking powder
- 1 tsp salt
- 2 cups plain lowfat greek yogurt
- 1 tsp italian seasoning plus more for sprinkling
Sriracha Garlic Sauce (optional)
- 6 tbsp garlic mayo
- 6 tbsp whipped cream cheese
- 3-4 tbsp sriracha more or less depending on how hot you want the sauce
- 6 tbsp water
- 1 green onion chopped
Instructions
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Chop bacon. Mince garlic. Peel kohlrabi and shred using food processor.
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Saute bacon until crispy. Remove from pan and place in a paper towel lined bowl. In the same pan, add kohlrabi and garlic. Cook for 2-3 min. Preheat oven to 400 degrees F.
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Mix flour, baking powder, salt and Italian seasoning in a large bowl. Add greek yogurt and mix well.
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On a floured surface, knead dough until it is no longer sticky. Separate into 6 equal parts. One by one, knead each part into a ball and roll out into the desired shape ( I made discs...see post for details).
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Place rolled out dough on a parchment-lined baking sheet. Spray with olive oil spray and top with kohlrabi, bacon, and 1/2 cup Italian cheese blend.
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Bake for 8-10 minutes or until cheese is melted and the dough is starting to turn brown. If you like it less crispy, take it out around the 8-minute mark.
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Serve warm and top with Italian seasoning or crushed red pepper if desired. Enjoy!
To make sauce:
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Mix all ingredients together and drizzle over cooked warm flatbreads before serving.
Recipe Notes
*Nutritional value does not include sauce
Jacque Hastert says
Love this flatbread. I love that it is packed with protein and flavors.
Tiffany says
Thank you!! It’s so fun when you can have a fun pizza style meal and still eat healthy!
Sarah Newman says
I’ve never made my own flatbread or worked with kohlrabi. A really unique and inspiring idea – looks delish! :D