Roasted Grape Flatbread with Rosemary

I have been thinking about roasting grapes for like forever.

Roasted Grape Flatbread with Rosemary (12 of 16)
























Forever meaning ever since I saw this post and was like, “holy smokes, I should roast some grapes.”  But then I didn’t.  And then a year and a half past by.  And not a single grape was roasted.  That is likely because I live with someone who is obsessed with grapes.  So whenever we buy grapes they last in our fridge all of 2 days and then they’re gone.  I never even had a chance to think about roasting them before they’re all eaten up. 

So when I bought myself some beautiful grapes from California I had to go to extreme measures to protect them (AKA hiding them in the back of the fridge behind my supply of assorted nut butters and kale).

Roasted Grape Flatbread with Rosemary (3 of 16) Roasted Grape Flatbread with Rosemary (4 of 16)

And I totally get why I have grape obsessed people all around me.  Because you see, according to the the California Table Grape Commission, “Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols.  One serving of grapes (3/4 cup) contain just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.”

I mean, come on.  They taste great and are stuffed full of health.  Plus, they’re just fun to eat.  And now that I know you can roast them…oh gosh.  I’m going to need to find like a bulk grape supplier or something.  Gimme all the grapes please…except maybe those “witches finger” grapes I keep seeing in the grocery store, those are frightening.  Tell me you know the ones I’m talking about?

Roasted Grape Flatbread with Rosemary (6 of 16) Roasted Grape Flatbread with Rosemary (7 of 16)

But actually, I don’t need to find a bulk supplier because my dad has this talent for purchasing things in bulk.  I think that might be a talent that everyone’s dad has? Buying in bulk = cheaper = a good thing especially when planning a wedding.

When I was in high school, I went through this whole chocolate-covered-raisin obsession and one time when my dad was going to the grocery store I asked him to get me some.  He came home with a 51-oz container of the things.  His most recent bulk purchase involved a 35-oz jar of nutella.  Oh and around the holidays there’s always the 80-oz tub of cookie dough. Dads will be dads. 

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So what I’m trying to get at is that if I mention to my dad that I need some grapes…I’m sure I won’t be in short supply.  Luckily, frozen grapes are just as good as fresh or roasted grapes.  So just in case I can’t eat them all, into the freezer they’ll go.

Well I baked this here roasted grape flatbread and then sliced it into pizza slice shapes and ate 3 of the slices for lunch.  I had this silly idea of saving the entire flatbread to serve as an appetizer for dinner but after I had one taste-test bite I totally forgot about that whole saving-this-for-an-appetizers idea.  I think it’s like a universal truth that if something is sliced into a pizza shape it makes it that much more irresistible. 

{Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.}

Roasted Grape Flatbread with Rosemary

Yield: serves 2 for an entree or 4 for an appetizer


1 cup oat flour, firmly packed
1 teaspoon baking powder
1 tablespoon ground flaxseed
1/4 teaspoon salt
1 large egg
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon water

1/4 cup mozzarella cheese, shredded
~1 1/2 cup grapes from California (I used a ~1/2 cup each of green, red and black)
1 tablespoon olive oil
2 tablespoons Parmesan, shredded
1 teaspoon rosemary, roughly chopped (+ more to garnish)


Preheat oven to 400F. Line a baking sheet (that has edges) with parchment paper.

In a bowl, toss grapes with 1 tablespoon olive oil and a large pinch of salt and pepper. If you are using different colored grapes, you can separate the colored grapes into 3 small bowls and toss each bowl of grapes with 1 teaspoon olive oil and 1 pinch salt/pepper. Set aside.

In a bowl, combine oat flour, baking powder, ground flaxseed and salt. Add in egg, honey, olive oil and water. Stir with a spoon and then use your hands to incorporate everything together. The dough will seem crumbly and dry. As best you can, roll the dough into a ball and place on the parchment-lined baking sheet. The dough will get tougher so quickly use your hands to press out the dough into a long rectangle (mine was 12" X 4").

Top the pressed out dough with shredded mozzarella, then grapes, then parmesan, then rosemary. Bake for 14-16 minutes, or until the edges of the dough have turned golden brown. Garnish with rosemary sprigs + salt/pepper. Slice into any shape and serve.

Roasted Grape Flatbread with Rosemary (13 of 16)