Stir together the almond milk, yeast, and maple syrup in a small bowl, and set aside for about 10 minutes or until foamy.
Mix the dough:
Add the white bean flour, flax meal, whole wheat flour, and salt to a mixing bowl and stir together. Pour in the yeast mixture and mix just until a dough is formed.
Cover with a damp towel and let rest for 10-15 minutes (this is because the whole wheat and white bean flours are so absorbent - if you try to knead the dough right away you will end up adding too much extra flour).
Uncover the dough and transfer to a lightly floured surface. Knead for 5-10 minutes, until dough is smooth. It won't feel be elastic as regular pizza dough, but it should have some slight tug to it.
Return the dough to the bowl, cover with a damp towel, and set in a warm place for 90 minutes, or until increased in size by at least 50% or so.
Punch down the dough and remove it from the bowl. Spray the inside of two quart-size freezer bags lightly with oil. Divide the dough in half and place in the two bags. Seal tightly, and keep in the refrigerator until ready to use (up to 72 hours).
For the tapenade:
Combine the olives, tomatoes, pine nuts, and fresh basil or parsley in a blender or food processor until finely chopped. Stir in the oregano and red pepper flakes. Set aside.
For the flatbread:
Set the pizza dough at room temperature for 30 minutes prior to working with it, and preheat the oven to 400 degrees Fahrenheit.
Gently roll out the dough on a lightly floured surface, into a circle of approximately 9 inches in diameter, and transfer onto a lined baking sheet or a cast iron skillet.
Spread the hummus onto the dough, and sprinkle tapenade on top of the hummus.
Bake for 20-25 minutes, or until the dough is crisp with the edges starting to brown.
Top with arugula and enjoy!
Arugula, Hummus and Olive Tapenade Flatbread originally printed from https://yupitsvegan.com/how-to-use-white-bean-flour/ April 24, 2014