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.
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.
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:
6Serving Size:
1Amount 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 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.
Jamie | My Baking Addiction says
Now this is my kind of summer dinner. Just lovely, Sylvie!
Julia says
I'm so impressed that this beautiful flatbread is made with almond flour! Can't wait to make it myself!
Sukaina 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 🙂
nipponnin says
Love that look of photos. I really adore your food styling. An another must try dish!
Kristen says
I have on my to do list to make flatbread soon - love this crispy cracker type of bread. Looks so good, Sylvie!
Tickled Red says
Sweet heavens I am in love with that bread!
kankana 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 🙂
Ashley says
This is beautiful! I'll take a flatbread and some pink wine for dinner any night!
Brenda @ a farmgirl's dabbles says
Mmmm...some of this flatbread and a cool crisp glass of white, sounds perfect!
Paula @ Vintage Kitchen says
Great recipe Sylvie! The almond flour in the flatbread sounds so intriguing. I love that it´s a cracker not a piece of bread.