Tomato Onion Herb Flatbread

This tomato onion herb flatbread offers a crispy canvas of opportunities: broad strokes of tomato 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 where everything is off limits thanks to food allergies (or intolerances!)

Tomato Onion Herb Flatbread

Tomato Onion Herb Flatbread:

  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1/2 cup fine almond flour
  • 1/2 teaspoon sea salt
  • 1 & 1/2 teaspoons dried rosemary (for flavor)
  • 1/4 teaspoon ground fennel seed (for flavor)
  • 1/2 teaspoon ground garlic powder (for flavor)
  • 1 tablespoon nutritional yeast
  • 5 tablespoons nut milk such as my homemade cashew milk (the fat content is ideal for a flaky crust)
  • 1 egg
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons extra virgin olive oil


  • 1 onion, peeled and sliced into thin rounds
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup favorite tomato sauce
  • 2 handfuls of arugula
  • 1-2 tablespoons Cashew Seed Seasoning
  • 1/4 cup chopped fresh basil


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


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 lined baking sheet for kneading.

Press each ball into a very thin crust. This can be achieved by laying an additional (smaller) sheet of parchment paper (or plastic wrap) on top of each dough ball, pressing down on top of the paper (or plastic), enabling you to achieve a uniform crust thinness without the dough sticking to your hands. Repeat this for each of the three crusts, which should all 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. Enjoy this paleo tomato onion flatbread hot or at room temperature!

Tomato Onion Herb Flatbread


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