Crisp Rosemary Parmesan Flatbread with Arugula and Almonds | Gluten Free and Grain Free

A crispy grain-free herbed flatbread topped with spicy arugula, shaved Parmesan and marcona almonds.

Rosemary Flatbread with Arugula and Parmesan, Gourmande in the Kitchen, Sylvie Shirazi Photography, food photography

Crispy grain-free herb flatbread loaded with spicy arugula salad and topped with salty shaved-Parmesan and Marcona almonds makes an easy main course for a relaxed summer dinner menu.

Here’s another recipe where the simplicity of the ingredients really shines and essentially takes no time at all to put together, not to mention that it goes well with a glass of crisp white or rose wine. Arugula, Gourmande in the Kitchen, Sylvie Shirazi Photography, food photography

It’s a light rustic-style recipe that marries the flavors of the Mediterranean.  More cracker than bread, it comes together quickly in the food processor and bakes in about 15 minutes.

The principle is simple: rosemary and grated Parmesan infuse the base full of flavor and dressed, mildly bitter wild arugula tops it along with more grated Parmesan and salty Marcona almonds. The secret to this light flatbread is to roll it out very thin.

Rosemary Flatbread with Arugula and Parmesan, Gourmande in the Kitchen, Sylvie Shirazi Photography, food photography

The crispy flatbread, lightly golden and pleasurably snappy is the perfect vehicle for scooping any summer salad or vegetable dish (like these grilled vegetables). Make a few of them to break up into pieces and serve as an appetizer with cheese when entertaining.

Serves Serves about 6

Crisp Rosemary Parmesan Flatbread Recipe with Arugula and Almonds (Gluten Free and Grain Free)

Rosemary and grated Parmesan infuse the flatbread and is topped with mildly bitter wild arugula along with more grated Parmesan and salty Marcona almonds.

20 minPrep Time

15 minCook Time

Save Recipe


  • 2 cups/ 224g almond flour
  • 2 Tablespoons/ 28g unsalted butter, chilled and cubed
  • ¼ cup/ 28g Parmesan cheese, grated (plus more for serving)
  • 1 egg white
  • ½ tsp McCormick dried rosemary
  • 1/4 teaspoon sea salt
  • 1 Tablespoon/ 15ml of lemon juice
  • 2 Tablespoons/ 15ml olive oil
  • 5 oz/ 142 g of arugula
  • ¼ cup/ 28 oz or Marcona almonds
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, add the almond flour, butter, parmesan, egg white, dried rosemary and salt and pulse until the mixtures starts to come together.
  3. Place dough on parchment pressing down firmly with your hand to create a disk. Place another piece of parchment on top and roll out thinly with a rolling pin.
  4. Remove top piece of parchment and prick dough all over with a fork. Place parchment with dough on baking sheet and bake until golden, about 15 minutes or until light golden brown.
  5. Let cool on a rack.
  6. Toss the arugula with lemon juice, olive oil and salt and pepper to taste.
  7. Top flat bread with dressed arugula and finish with shaved additional shaved Parmesan and Marcona almonds.


Gluten Free, Grain Free, Vegetarian, Primal
(This recipe is part of my easy entertaining dinner menu, see the full menu here.)


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  1. Brian Furgison says

    In your experience do the marcona almonds lower your desire to put more salt on the whole thing? Might be good for people watching their sodium if there’s a sodium content difference but the taste is the same.

  2. says

    Wow thats a great combination of ingredients. I love your site and photography. First time here and am happy to find your blog. Will keep coming.:)

  3. says

    Hi There, Wow…this recipe is looking Wonderful and I’m loving it so much. Today I was out of ideas and was wandering what to make. Got the answer now…! I can’t wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  4. says

    I have pizza dough, Parmesan and arugula in the fridge–I was planning to make a grilled pizza this week but I like the sound of your crisp rosemary flatbread so much more. Marcona almonds have such a great flavor–my pantry is stocked with them since I can’t seem to get enough lately. I am going to make this soon! Thanks, Sylvie!

  5. says

    That is perfect for summer. I had made something similar but with whole wheat and chicken salad on top. It’s so easy to just break and eat 🙂

  6. says

    Wow can’t believe this is made entirely out of almond flour. Good job Sylvie- I defnitely think bread tastes better when it has a bit of crunch (the crust is my favorite part!!) so I like the look of these 🙂

  7. sarah says

    this was amazing! i think you left out directions to add the parmesan to the crust so we ended up not putting it in, but it was SO good! i didn’t have almonds, but I added some balsamic caramelized onions. seriously the best things i’ve eaten in quite some time.

    • says

      Hi Sarah,

      Thanks for letting me know about the Parmesan, I’ve updated the recipe. The grated Parmesan goes into the food processor with the almond flour and other ingredients. Balsamic caramelized onions sounds delicious with it, so glad you enjoyed the recipe!

  8. says

    this is a great recipe, Sylvie. But, it’s your photography that makes me want to head right into the kitchen and make this dish!

  9. Erin says

    This is so tasty! I made it for a wine tasting party – everyone loved it! And even better, it’s so fast and easy to make!