1cup60g sun-dried tomatoes, rehydrated in warm water
Cheeseoptional, not paleo
A few handfuls arugula
Extra Virgin Olive Oil
Instructions
Preheat oven to 425ºF/218ºC.
Prepare a large baking sheet with parchment paper.
Pat shrimp completely dry with paper towels and set aside.
In a large mixing bowl, whisk together arrowroot powder, almond flour, flax, coconut flour, baking powder, garlic powder and sea salt until evenly combined.
In a medium-sized mixing bowl, whisk together water, eggs, melted butter or ghee, and apple cider vinegar.
Pour wet ingredients into the large bowl and whisk everything together until well combined.
Using a soup spoon, spoon out some of the batter onto the parchment paper and spread into a little round (around 6-7in/15-17cm) using the back of the spoon. Repeat with the remaining batter. This should make about 8 little flatbreads.
Bake for 10-11 minutes until the edges just start to brown.
While the flatbreads are baking, cook the shrimp. In a large skillet, melt 1 Tbsp butter or ghee over medium-high heat. When the pan is hot, add the shrimp one by one and cook for about 1 minute per side or until they are pink and opaque.
Remove the shrimp to a plate.
When the flatbreads are done baking, add on the shrimp, kalamata olives, sun-dried tomatoes, and cheese (optional).
Bake for 5 more minutes.
Remove and top with arugula and drizzle with olive oil just before serving.