Gluten-free Vegetarian Pide With Goat Cheese

Gluten-free vegetarian pide with goat cheese

Prep time: 25 minutes

Cook time: 20 minutes

Serves: 4

This vegetarian pide with goat cheese, braised vegetables and and herbs is just delicious. The crusty dough is topped with flavorful vegetables cooked in tomato sauce, topped with goat cheese and finished with a drizzle of honey and some rocket.

Pide is a baked Turkish flat bread that is stuffed with a variety of toppings, for example cheese, spiced meat or vegetables. Traditionally, this savory dish of middle eastern origin is baked at a high temperature in a wood-fired oven.

For this recipe I used Schär Bread Mix B but you could also use another gluten-free flour blend.

Looking for more gluten-free dinner ideas?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

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Gluten-free Vegetarian Pide With Goat Cheese

  • Prep time: 25 minutes
  • Cook time: 20 minutes
  • Total time: 45 minutes
  • Serves: 4

Allergens/Diets: Gluten-free, Egg-free, Vegetarian



  • 200 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 60 ml water, warm
  • 4 g yeast, dry
  • 1/2 tsp sugar
  • 1/2 tsp xanthan gum
  • 1/2 tsp psyllium husk
  • 1/2 tsp salt
  • 120 ml sparkling water
  • 30 ml sunflower oil


  • 200 ml strained tomato
  • 150 g cheese, grated
  • 15 g oregano, fresh
  • 3 tbsp olive oil
  • 2 red bell peppers
  • 1 eggplant
  • 1 onion
  • 1 clove garlic
  • 1 pinch sugar
  • salt
  • pepper


  • 100 g goat cheese, fresh
  • 50 g rocket salad
  • 3 sprigs thyme, fresh
  • 3 tsp honey



  • 1)

    Mix the yeast and sugar together, add the warm water while stirring. Let the yeast-mixture stand for about 5 to 10 minutes until bubbles are formed and the yeast is activated.

  • 2)

    Add the flour, xanthan gum, physilium husk and salt to a mixing bowl and mix the flour, using a mixer with dough hook or a spatula.

  • 3)

    Add the sunflower oil, sparkling water and the yeast mixture. Mix everything together on slow speed for 1 minute and on medium speed for 3 minutes.

  • 4)

    Cover with a damp tea towel and let stand for about 5 minutes at room temperature.

  • 5)

    The dough can now be used directly.

Filling & Topping


  • 1)

    Wash, seed and cut the bell bell pepper into small cubes. Clean, wash and dice the eggplant. Peel and finely dice the onion and garlic. Wash the oregano and pat dry. Take off leaves and chop finely.

  • 2)

    In a non-stick pan, heat the olive oil and add the diced eggplant, bell bell pepper, onion and garlic. Sauté until the vegetables start to color. Then stir in the strained tomatoes. Season with salt and pepper. Add the chopped oregano and 1 pinch of sugar. Braise in the pan for another 10 minutes until the liquid from the tomatoes has evaporated.

  • 3)

    Preheat the oven to 250°C conventional heating (top-bottom heat).

  • 4)

    Roll out the dough thinly and cut into 4 equal-sized rectangles. Place on a baking tray lined with baking paper.

  • 5)

    Sprinkle with the grated cheese. Spread the braised vegetable filling evenly in the center. Place the edges of the dough over the sides, press the narrow ends together and shape into boats. Bake the Pide in the oven for about 20 minutes until golden brown.

  • 6)

    Wash and dry the rocket salad. Wash the thyme, pat dry and pick the leaves. Top the baked Pide with fresh goat cheese, rocket and thyme. Lastly, drizzle a few drops of honey over the top.


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