Go Back

Print Recipe

Ingredients
  

For the Dough

  • 120 g millet flour
  • 70 g tapioca starch
  • 60 g potato starch
  • 150 g plain yogurt
  • 6 g psyllium husk powder
  • 2 tsp baking powder
  • 3 g salt
  • 15 g olive oil
  • 45 g warm water

Filling

  • 4 tbsp basil pesto Classico brand is GF
  • 80 g feta cheese
  • 1 medium tomato, diced
  • 15 g olive oil
  • 2 cloves garlic
  • 1/8 tsp black pepper

Instructions
 

For The Dough

  • In a large bowl, whisk the gluten free flour blend, baking powder, salt, and psyllium husk powder.
  • Add the yogurt and olive oil. Mix until the dough comes together.
  • Knead gently with just a little water on your hands until the dough is smooth. Cover and let rest for 10 minutes.

For The Filling

  • To the top of the dough brush on the olive oil, then layer pesto and garlic, feta and tomato. Sprinkle black pepper over the top.

Assemble the Wreath:

  • Preheat oven to 415°F (212°C)
  • On parchment paper roll out the dough into a large rectangle 13 x 11 inches (about 1/4 thick). Trim the edges to form a straight line and keep the trimmings.
  • Brush the olive oil on top of the dough, then evenly layer the pesto, feta and tomato leaving a small border around the edges, roughly 1/2 an inch wide.
  • Gently roll the dough into a log, then form it into a ring. Pinch the edges to seal. If the dough does tear, just patch it with any dough from trimming the edges.
  • Using a sharp knife cut slits along the outer edge of the ring (without cutting all the way through). Open the slits a little to expose the filling.

Bake

  • Brush the wreath lightly with olive oil. Bake for 25 to 30 minutes, or until golden brown.
  • Garnish and Serve:
  • Cool slightly before garnishing with fresh basil leaves or a sprinkle of Parmesan. Serve warm or at room temperature.