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.
- 1/2 cup almond flour
- 3/4 cup arrowroot flour
- 6 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1/2 teaspoon Celtic pink Himalayan sea salt
- 1/2 teaspoon dried rosemary
- 5 tablespoons warm water
- 5 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 pasture-raised egg, whisked
- 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 cheese”
- 1/4 cup chopped fresh basil
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Celtic or pink Himalayan sea salt
Blend the ingredients together in a food processor until fully incorporated and a crunchy powder is achieved.
- Oven: preheated to 450
- Baking Sheet
- Parchment Paper
Preheat the oven to 450.
In a medium bowl, use a fork to mix the dry ingredients together: almond, arrowroot, coconut, garlic powder, salt and rosemary, until fully combined.
Pour the warm water, olive oil, vinegar, and whisked egg into the center of the dry ingredients and working slowly, begin to incorporate the liquid into the flour blend. Slow absorption allows the dough to come together more cohesively.
Line a baking pan with parchment paper and sprinkle the surface with additional arrowroot powder.
Collect the dough and place it on the center of the lined pan, sprinkling more arrowroot powder on top of the dough. Make sure your fingers are also coated when you handle the dough to prevent sticking. Use your hands to slowly work the dough into a very thin crust, stretching the dough out as uniformly as possible. Use additional arrowroot powder if needed.
Bake the crust for 15 minutes, rotating halfway through to ensure even distribution of heat. At this point the crust should be golden brown and the edges appear darker.
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 salt, pepper, and fresh basil.