Name: Crisp Rosemary Parmesan Flatbread Recipe with Arugula and Almonds (Gluten Free and Grain Free)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 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 dried rosemary; 1/4 teaspoon sea salt; 1 Tablespoon/15ml of lemon juice; 2 Tablespoons/30ml olive oil; 5 oz/142 g of arugula; ¼ cup/ 28 oz or Marcona almonds; Salt and pepper to taste

Gluten-Free Grain-Free Vegetarian Egg-Free

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

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.

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.

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.

6 Servings

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

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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

Ingredients

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 dried rosemary
¼ teaspoon sea salt
1 Tablespoon/15ml of lemon juice
2 Tablespoons/30ml olive oil
5 oz/142 g of arugula
¼ cup/ 28 oz or Marcona almonds
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
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.
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.
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.
Let cool on a rack.
Toss the arugula with lemon juice, olive oil and salt and pepper to taste.
Top flat bread with dressed arugula and finish with shaved additional shaved Parmesan and Marcona almonds.

Notes

Gluten Free, Grain Free, Vegetarian, Primal

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 112Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 90mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 4g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Comments

Erin says

April 05, 2013 at 4:54 am

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!

- Sylvie says
  
  April 05, 2013 at 8:27 pm
  
  I'm so happy to hear that everyone enjoyed it!
  
Roxana | Roxana's Home Baking says

July 17, 2012 at 7:43 pm

such a beautiful flat bread Sylvie. I love the rosemary and Parmesan addition to it, flavorful and lightly salted. Perfect on its own but adding the arugula makes it even better

Jeanne @ CookSister! says

July 06, 2012 at 7:24 am

Ohm arugula and parmesan are my favourite flavour combo - and I am a sucker for those salted almonds... This looks like summer!

Chris and Amy says

June 25, 2012 at 2:33 pm

This sounds like a perfect dish for summer. Love the addition of the Marcona almonds.

susan says

June 25, 2012 at 7:02 am

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!

Riley says

June 24, 2012 at 8:04 am

I had a arugula Parmesan pizza once and have always wanted to make my own. This looks perfect! Thanks for sharing.

Amanda says

June 24, 2012 at 7:16 am

How refreshing, sound fabulous!

sarah says

June 23, 2012 at 6:21 pm

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.

- Sylvie says
  
  June 24, 2012 at 11:18 am
  
  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!
  
thelittleloaf says

June 23, 2012 at 3:54 am

Wow, who knew you could make a grain free flatbread so absolutely delicious? This looks amazing, will definitely have to try.

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