Gluten-Free Rosemary Parmesan Flatbread with Arugula

Gluten-FreeGrain-FreeVegetarianEgg-Free
Jump to Recipe

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

Rosemary Flatbread with Arugula and Parmesan

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 in salad bowl

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

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

Instructions

  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.

Notes

Gluten Free, Grain Free, Vegetarian, Primal

Nutrition Information:

Yield:

6

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.

Did you make this recipe?

Please rate it, leave a comment below, or Pin it for later.

© Sylvie Shirazi
Category: Appetizer

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. 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!

    Reply

  5. 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!

    Reply

  8. 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.

    Reply

    • 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!

      Reply
Skip to Recipe