This flatbread comes together quickly thanks to the ever-so-nifty Simple Mills Gluten-Free Almond Flour Pizza Dough mix. Topped with ripe blackberries, crumbles of dairy-free, herb-flecked soft nut “cheese” and fresh basil, this dish makes for a tasty unexpected brunch offering or light late-summer supper.
Gluten-Free Blackberry Flatbread with Crumbled Rosemary Macadamia Nut “Cheese”
Rosemary macadamia pine nut “cheese”
- 1 cup fresh blackberries
- 2 Tbsp. thinly sliced fresh basil
- Extra virgin olive oil
- Lemon juice
- Flaky sea salt
Preheat oven 350 degrees F. Lightly grease rimmed baking sheet with oil or non-stick cooking spray.
In large bowl, prepare pizza dough mix according to package directions – adding olive oil, apple cider vinegar and water. Set aside.
In food processor fitted with an “S” blade, add pine nuts, macadamia nuts, garlic, non-dairy milk, miso, lemon juice, rosemary and salt. Pulse until nuts are very finely ground and the mixture has the consistency of soft cheese. Transfer to small bowl and set aside.
Transfer dough to prepared baking sheet and gently form into a rough 11x9-in. rectangle. Bake in preheated oven for 5 minutes. Remove and top evenly with blackberries and approximately half the rosemary macadamia pine nut “cheese” (crumbled evenly across the surface of the dough; reserve remaining cheese for a second flatbread or for another use). Return to oven and bake for an additional 11-12 minutes, or until crust edges and “cheese” are slightly golden.
Remove from oven and let cool for 5 minutes before topping with basil. Drizzle evenly with olive oil, fresh lemon juice and flaky sea salt. Cut into eight equal slices and serve warm or at room temperature.