Avocado & Sun-Dried Tomato Flatbread with Cashew Crumble

For the Gluten-Free Flatbread

• 1 cup gluten-free all-purpose flour
• 1/4 cup warm water
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp baking powder

For the Toppings

• 1 ripe avocado, thinly sliced
• 1/3 cup sun-dried tomatoes (oil-packed or rehydrated)
• 1 cup fresh arugula
• 2 tbsp crushed cashews
• 1/2 tsp activated charcoal or black sesame seeds (optional garnish)
• 2 tbsp hummus or roasted pumpkin spread (optional base layer)
• Sea salt and black pepper to taste
• 1 tsp lemon juice