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Rustic Arugula Flatbread


  • 1 Tbsp. Rapid Rise Yeast
  • 1/2 Cup Warm Water
  • 1 tsp. Sea Salt
  • 2 Tbsp. Olive Oil
  • 1 tsp. Agave Nectar
  • 1 tsp. Dried Italian Seasoning
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Unbleached All-Purpose Flour
  • (Additional Olive Oil for brushing lightly over crust)
  • 1 Cup Raw Cashews, Soaked 2 Hours
  • 1/4 Cup of Water (depending on what consistency you want)
  • 2 Tbsp. Nutritional Yeast
  • 1 tsp. Dijon Mustard
  • 1 Clove of Garlic
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Cups Baby Arugula
  • 1 Cup Yellow Crook Neck Squash, Sliced
  • 1/3 Cup Smoky Sun-Dried Tomatoes, Julienne Sliced
  • 1/4 Cup Balsamic Vinegar


  1. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for 10 minutes.
  2. Mix in the 1 tsp. salt, olive oil, and agave nectar in with the yeast water. Combine the flours and Italian seasoning, then add the wet mixture to the flour. Knead dough until it is fully mixed.
  3. Roll dough into a ball and let sit in an oil coated bowl for 20 minutes. While that is rising, preheat the oven to 425°F.
  4. Place the soaked cashews, ? cup of water, nutritional yeast, Dijon mustard, garlic, salt and pepper into a food processor and puree until smooth.
  5. After the dough has risen, roll it out to roughly ?” to ?” thick, and place on pan or pizza stone. Put it in the oven for 5 minutes.
  6. Take it out and brush a light coat of the olive oil over it. Spread the cashew mixture over the crust, top with arugula, squash, and sun-dried tomatoes. Bake in the oven for an addition 10-15 minutes, or until the outer crust is golden.
  7. While the flatbread is baking, pour the balsamic vinegar into a small pot and bring it to a simmer over medium heat. Lower the heat a little and let it simmer for 3-5 minutes.
  8. Once the flatbread is done baking, and has cooled (wait 5-10 minutes), drizzle the balsamic reduction over the top and serve.