Gluten Free Avocado Crispbreads 3 Ways

6 various avocado crispbreads with toppings arranged on top of a black slate board

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Don't be alarmed by the length of the recipe card here! We've included recipes for all 3 of our favorite crispbreads. Simply follow the instructions for the one you want to make savory, sweet, or spicy! 

We classify this recipe as a "crossover recipe". Meaning these crispbreads are perfect for breakfast, lunch, and easy dinners! Do you have other topping ideas? Share them in the comments below!



For the base: 

5-6 Wasa Gluten Free Crispbreads, either original or sesame & sea salt

For the savory toppings:

1 avocado, halved, pit and peel removed, smashed with a fork

juice of 1/2 a lime

coarse kosher salt and pepper to taste

1 carrot, sliced into ribbons with a vegetable peeler

1 batch crispy everything bagel quinoa, see notes

2 tablespoons toasted pinenuts

For the sweet toppings: 

1 batch jam flavored whipped cream, see notes

1 avocado, halved, pit and peel removed, sliced thin

1/2 cup berries, I used blueberries and blackberries

1 tablespoon hemp hearts

1 tablespoon bee pollen

For the spicy toppings:

1 avocado, halved, pit and peel removed, sliced thin

1/4 cup citrus pickled onions, see note

2-3 tablespoons pickled jalapeños

1 tablespoon thinly sliced fresh jalapeños

1 tablespoon aleppo pepper flakes or red pepper flakes

1 green onion, dark green parts only, thinly sliced

2-3 tablespoons roasted, salted pepitas


Layer your choice of flatbread as outlined below, or use ours as a guide to build your own! 

SAVORY || Wasa Sesame and Sea Salt Crispbreads, avocado, smashed with a squeeze of lime, carrot, green onion, and crispy everything bagel quinoa. 

SWEET || Wasa Gluten Free Original, blueberry lavender jam whipped cream, sliced avocado, fresh berries, bee pollen, and hemp hearts.

SPICY || Wasa Gluten Free Original, sliced avocado, squeeze of lime, citrus pickled onions, fresh and pickled jalapeño slices, aleppo pepper, roasted pepitas, and green onion.


To make the crispy everything bagel quinoa: 

Combine 1 cup cooked quinoa, 1/2 tablespoon everything bagel spice, and 1/2 tablespoon olive oil on a sheet pan lined with parchment paper. Roast in a 400°F oven for 30 minutes, stirring every 10 minutes until golden brown and crisp.  Allow to cool, quinoa will crisp up even more as it cools. Store in an airtight container at room temperature for 2-3 days.

To make the jam flavored whipped cream:

In a large mixing bowl combine 1 heaping tablespoon sized scoop of your favorite jam and 1 cup very cold heavy whipping cream. Whip until stiff peaks form. Can be stored in the fridge for 1-2 days but you may need to rewhip before serving. 

To make the citrus pickled onions: 

Use a mandolin or a very sharp knife to thinly slice 1 peeled red onion. Layer the onion slices in a jar then cover with freshly squeezed lime juice. Place a lid on the jar and shake vigorously. Allow to marinate at room temperature for at least 20 minutes before serving or store in the fridge up to 1 week. 


Recipe Card powered byTasty Recipes