Strawberry Arugula Grain Free Flatbreads

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This strawberry arugula grain free flatbread would be perfect as a brunch item, served alongside gazpacho or warm tomato soup.  It’s also a delightful fast, easy lunch for two (or eat them all yourself – I won’t tell).

When I shared the recipe on Facebook Live, I mentioned that this crust would work with any combination of ingredients you can dream up.  If you’re not avoiding gluten or grains, feel free to use any crust you like.

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{Grain-Free} Strawberry Arugula Flatbreads

Prep Time

10 mins

 

Light, crispy flat breads with fresh arugula, strawberries and goat cheese are the perfect mix of sweet, savory, salty and tangy.

Course: Main Course

Keyword: flatbread, gluten free, grain-free, Paleo

Servings: 4

Author: Angela Sackett | Everyday Welcome

Ingredients

• 4 personal-sized flatbreads or pizza crusts
• 2 cups fresh arugula
• 1 cup sliced strawberries
• 1/2 cup crumbled goat cheese
• 8-10 slices prosciutto

Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon raw honey
• salt and pepper to taste

Directions

1. Make dressing by combining balsamic vinegar, olive oil, honey, and salt and pepper in a glass jar; shake to combine.
2. Tear prosciutto into bite-size pieces and crisp in a hot skillet over medium heat, about 5 minutes.
3. Lay out flat breads and top each with evenly divided arugula, then strawberries, goat cheese and prosciutto.
4. Drizzle as desired with dressing, then season with cracked pepper and coarse ground sea salt.

Recipe Notes

Although I prefer the peppery bite of arugula with the sweet berries and tangy goat cheese, you could also use fresh spinach or basil. I use the easy, delicious grain-free tortilla recipe at paleoglutenfree.com (see post at everydaywelcome.com for link).

I especially like that these require no cooking, if you make up your crusts in advance, so they’re just as easy to throw together for a quick lunch for one, as for a friend stopping by for a chat.

I’m currently loving this recipe for fast, delicious grain-free “tortillas,” and they make the perfect base for these flatbreads.  I’ve made them in advance, and then warmed the crust right before making.

You could use any flat-bread crust you like, but these are a bit more hearty than a typical tortilla.  They’re a tiny bit sweet, which complements these toppings so well!  I’d love to see these on the table at a ladies’ gathering, where each person could choose her own ingredients.

Do you have a favorite go-to quick lunch recipe?

Inspiring (bright, fresh, healthy) welcome,

Angela