Tomato Onion Flatbread

This golden, crispy flatbread offers a canvas of opportunities: broad strokes of tomato herb sauce, a splattering of caramelized onions, pops of color from peppery arugula and basil chiffonade, to final touches of cashew “cheese” and pink salt crystals. It’s a gluten and dairy-free dream meant to brighten the previously discouraging ritual of the classic pizza party.

Crust

  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 teaspoon pink Himalayan or Celtic sea salt
  • 1/2 teaspoon dried rosemary (for flavor, optional)
  • 1/4 teaspoon ground fennel seed (for flavor, optional)
  • 1/4 teaspoon ground garlic powder (for flavor, optional)
  • 1 teaspoon nutritional yeast (for flavor, optional)
  • 5 tablespoons cashew milk (see recipe here)
  • 1 pasture-raised egg
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons extra virgin olive oil

Toppings

  • 1 onion, peeled and sliced into thin rounds
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup favorite tomato sauce (such as Rao’s Herb Sauce)
  • 2 handfuls of arugula
  • 1-2 tablespoons Cashew-Seed Crumble found here:
  • 1/4 cup chopped fresh basil

Equipment/Materials: 

  • Oven: preheated to 450
  • Baking Sheet
  • Parchment Paper
  • Saucepan

Instructions:

Preheat the oven to 450.

In a medium bowl, use a fork to mix the dry ingredients together. In a separate bowl, whisk together the wet ingredients, then pour them into the dry ingredient bowl. Incorporate until fully combined.

Line a baking sheet with parchment paper.

Divide the dough into three uniform balls, allowing enough space between them on the baking sheet for kneading.

Working quickly with the dough, press each ball into a very thin crust. Consider laying a sheet of plastic warp on each dough ball, pressing down on top of the wrap, enabling you to achieve a uniform thinness without the dough sticking to your hands.

When each dough ball has been transformed into a thin flatbread, gently peel off the sheets of plastic wrap. The three small flatbreads should fit on one baking sheet.

Bake the flatbreads for 20 minutes until golden-brown, with crisp edges.

While the crust is baking, warm olive oil in a saucepan over medium-low heat. Saute the thinly sliced onions and a sprinkle of salt for 15 minutes, stirring frequently to slowly caramelize the onions. Set aside.

Remove the flatbread from the oven and spread the tomato sauce across its surface. Distribute the onions evenly across the surface and several handfuls of arugula. Return to the oven for another 10 minutes.

Once the flatbread has finished cooking, top with a sprinkle of cashew cheese and fresh basil. If you find cutting into each flatbread that the dough has not fully cooked, return the now-cut pieces back to the oven for an additional 5 minutes of roasting.

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