Nickel Allergy Friendly Tomato-Basil Turkey Flatbread with Lemon Aioli

Total time27 min

Prep time15 min

Cook time12 min

Nickel Allergy Friendly Tomato-Basil Turkey Flatbread with Lemon Aioli

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Ingredients

4 servings

For the flatbreads

4 gluten free flatbreads or naan (about 6–7 inches each)
Absolutely Gluten Free Original Flatbreads - 5.29 oz
Arepitas MINI CORN FLATBREADS
See all
2 tbsp garlic-infused oil, divided
2 medium tomatoes, thinly sliced (about ⅔ medium per serving)
8 oz deli-style roasted turkey breast, thinly sliced
½ cup fresh basil leaves
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ cup finely grated parmesan cheese
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For the lemon aioli

⅓ cup mayonnaise
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp garlic-infused oil
¼ tsp dijon mustard
salt, to taste

Instructions

1
Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, 1 tsp garlic-infused oil, and Dijon mustard until smooth. Season with salt to taste, then refrigerate until ready to serve.

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