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Crispy Sun-Dried Tomato and Basil Flatbread

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raw vegan gluten-free Crispy Sun-Dried Tomato and Basil Flatbread served with raw hummus

~ raw, vegan, gluten-free ~

Sun-Dried Tomato and Basil is a combination of flavors that are popular in everything from salad dressing to vegetable dip.  Let’s add raw crispy flatbreads to that list.  These flatbreads are the new rage in our household.

This recipe is the third flavor combination that I have made in one week.  When I ask Bob what he would like to eat, he always asks,  “What do we have?”  I start each time, saying, “Well, we have crostini and…..”  Before another word can leave my mouth,  “YES YES!  That’s what I want!”

Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun.  Note to self; don’t spend too much time in the sun.   There are several ways to make your own, but for the most part, I purchase mine.

There are several reasons, one being that when I do have cherry tomatoes on hand, I can’t stop eating them, and secondly, I rarely have enough on hand to go through the process… which could easily be a result of the first reason.  haha

In the dried state, tomatoes will keep their nutritional value.   They are high in lycopene, antioxidants, and vitamin C and low in sodium, fat, and calories.  If you purchase sun-dried tomatoes, aim for ones that are not packed in oil nor have been dried in sulfur dioxide.


yields 4 cups = 18 flatbreads (1 scoop was 2.5 Tbsp)

Dry Ingredients:

Wet Ingredients:

  • 1 large (2 cups diced) zucchini, peeled
  • 2 Tbsp water
  • 1 Tbsp cold-pressed olive oil
  • 1/4 cup maple syrup
  • 1 Tbsp coconut amino
  • 2 Tbsp fresh lemon juice

Hand mix in:

  • 2 cups packed, moist almond pulp
  • 1/2 cup raw sunflower seeds, soaked
  • 1/2 cup diced, sun-dried tomatoes, rehydrated
  • 1 tsp dried basil or 1 1/2 Tbsp fresh


  1. Rehydrate the sun-dried tomatoes by covering them with enough warm water to cover them.
    • Soak for at least 15 minutes.
    • After soaking, drain the soak water and hand-squeeze the excess water out of them.
  2. In the food processor fitted with the “S” blade, place the almond flour, ground flax, coconut flour, minced onion, and salt.
    • Pulse together until combined.
    • Place the dry ingredients in a medium-sized bowl and set aside.
  3. In the same food processor, place the zucchini, water, olive oil, maple syrup, aminos, and lemon juice.
    • Process till everything is well incorporated.
    • Pour into the bowl with the dry ingredients.  Mix.
  4. Add the almond pulp, sunflower seeds, sun-dried tomatoes, and basil.   With your hands, mix everything well.
  5. To create the flatbreads, use about 2 1/2 Tbsp worth of dough.
    • Roll into an oval shape and place it on the teflex sheet that comes with the dehydrator or on parchment paper.  I do two at a time.
    • Cover with another sheet and with a rolling pin, use even pressure to press them out to a flatbread shape.
    • They should be reasonably thin, no more than 1/4″ thick.
    • See the photos below on how to transfer the flatbread from the teflex to your hand, to the mesh sheet.
  6. Leave the flatbreads plain or sprinkle extra sunflower seeds and basil.  After sprinkling them on, with the palm of your hand, lightly press them into the dough.
  7. Sprinkle coarse sea salt on top before dehydrating.
  8. Dehydrate at 145 degrees for 1 hour, then reduce to 115 (F) degrees for 6-10 hours or until dry.
  9. These should last several weeks in an airtight container.  If they start to moisten a bit, return them to the dehydrator and dry until they firm back up.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

Raw Sun Dried Basil Crisp Flatbread Dough Balls

 I found that rolling two at a time was perfect, any more, and it’s just too complicated.

Raw Sun Dried Basil Crisp Flatbread Dough Ball Rolling

Cover the dough balls with another sheet of teflex or parchment paper and roll out
lightly with a rolling pin.   You can use your hand too if you don’t own a rolling pin

Raw Sun Dried Basil Crisp Flatbread Exposing the flatbreads

Peel the top layer back, exposing the flatbreads.

Raw Sun Dried Basil Crisp Flatbread Dough Between Wax Papers

Place your hand on top of one of the breads and turn it over into your palm.
As shown below.  This may seem awkward, but you will get the hang of it.

Raw Sun Dried Basil Crisp Flatbread Dough Between Wax Papers

Once the dough is resting in the palm of your hand, peel the paper off of it.

Raw Sun Dried Basil Crisp Flatbread Dough Between Wax Papers

Hand cupping… this is my artistic side coming out.  With the dough in your hand
cup your palm a little, creating an irregular shape.

Raw Sun Dried Basil Crisp Flatbread Dough on a hand

Hold the shape in your hand and turn your hand over, placing the dough on the sheet.
The objective of this is to create what seems like air pockets and curling edges that
would appear in cooked flatbreads.  This technique is entirely optional, but it takes
the raw flatbread to a new level of fun when all is said and done.

Raw Sun Dried Basil Crisp Flatbread Dough on a dehydrator tray

Raw Sun Dried Basil Crisp Flatbread with sunflower seeds on a dehydrator tray

I choose not to put additional sunflower seeds and basil on top of all of my breads.
But I did give them a good sprinkling of this pink peppercorn and Himalayan salt mix.

Raw Sun Dried Basil Crisp Flatbread with Pink Peppercorn and Pink Himalayan Salt

I hope these pictures helped explain my technique.


18 thoughts on “Crispy Sun-Dried Tomato and Basil Flatbread

  1. Christine says:

    Looks so yummy, it’s making me hungry at 2 o’clock in the morning! You’re rawmazing, Amie Sue!

    • amie-sue says:

      Oh thank you Christine. :) You always make me smile. hehe Well since I am up often till 2 am creating these recipes and you are up till 2 reading about them… that makes 2 of us hungry at 2am LOL Have a wonderful weekend! amie sue

  2. felineluv says:

    What can I substitute almond pulp with? I don’t use it anymore.

    Thank you.

    • amie-sue says:

      You can try whole ground nuts, but it will make the flatbread more dense. Or even ground buckwheat that had been sprouted and dehydrated or the same with oats. Again, flavor and texture will change. Have a great evening! amie sue

  3. kate says:

    I am in the process of whipping these up, Amie Sue. and was curious to know how you store yours. they are so big, can’t fit them in a jar…i guess just a big tupperware thingy….but wondering if they get stale, as glass is so much better….thanks, kate

    • amie-sue says:

      Good evening Kate,

      I use cambros that have snap on lids. They are BPA free / food safe. Glass is always my first pick but these are to big. I suppose though, you could use a glass baking dish, like a 9×13″ pan that comes with those snap on lids. I have seen those in the department stores. Have a great evening. I hope these turned out well for you! amie sue

  4. Patricia says:

    I have searched for the brand of “salt and pepper” you use, and I can’t find it anywhere. Please help. Thank you.

    • amie-sue says:

      Hi Patricia, I can’t find it on-line either. I bought it somewhere in my travels. You can however get pink peppercorns and salt separately and use it that way. Have a great day, amie sue

  5. ben says:

    After 2 weeks of your superb caraway bread, we’re ready for a change. I’ll be trying this recipe this weekend. I will probably eliminate basil & put in Middle Eastern seasonings, because I want to put raw hummus & vegetables on top. Thanks as always–with your prolific creativity, there’s no fear of repeating recipes!

    • amie-sue says:

      Good evening Ben,

      Indian spices sound wonderful in it, I might have to try that myself. It’s always great to hear from you… thank you for sharing. Have a wonderful evening, amie sue :)

  6. chasity says:

    Are you gonna put all your info into a book? It would be wonderful to see all your pics and recipes in a big hardback book!! your raw food is AMAZING!!! I love looking at your recipes..

    • amie-sue says:

      Thank you Chasity :) I appreciate those encouraging words. I really want to create a cookbook and hope to soon one day. So please keep in touch! amie sue

  7. Lucy says:

    Hi Amie-Sue,

    Is it alright to substitute the agave nectar with stevia, xylitol or chicolin? My fiance has to adhere to the Candida Diet, which only allows these three sweeteners. I just wanted to make sure that I didn’t affect the flavor too much by putting too much of one of these sweeteners in. What do you think?

    Many thanks!


    • amie-sue says:

      Hello Lucy,

      I haven’t used xylitol in raw recipes and I haven’t even heard of chicolin. This cracker isn’t “sweet” in flavor, it is just added to balance flavor so if you use stevia, go light and taste test as you go. It shouldn’t be a strong flavor. Because you will be losing some liquid you might need to add a tablespoon or water or two. Good luck and keep me posted. Blessings, amie sue

      • Lucy says:

        Thanks so much, Amie-Sue! I will let you know how it turns out when I make it. I think I’m going to try a few of your other recipes first (got some nuts + seeds soaking now), but I will get to it soon enough! ☺

  8. Leda says:

    I made this recipe about 6 months ago & immediately froze it until today when I found it in the freezer. I am a total fuss – budget, trying to eat minimal grains & a doing a low carb thing. I have tried numerous recipes as an alternative to bread & must say to date this is my favorite. I wasn’t sure where I had found the recipe & after minimal searching found it here. Thankyou so much for such a great flatbread recipe.

    • amie-sue says:

      Good evening Leda,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      I totally understand. I tend to freeze a lot of my recipes too. My husband is like a little kid in a candy store when he searches through the freezer. I love it. Thank you so much for sharing this with me. It made my night. Many blessings, amie sue

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