Directions

1. Combine sorghum flour, all-purpose flour, pineapple juice, and 1 teaspoon salt in a large mixing bowl and knead until a smooth dough is formed. Transfer to a lightly-floured surface, cut dough in half and allow to rest  covered for 10 minutes prior to rolling.
2. Preheat oven to 350° F. Using a rolling pin, roll flatbread dough to 2 individual 10” X 10” diameter rounds and bake on a parchment-lined sheet pan for 10 minutes until toasted. Remove from oven and allow to cool. 
3. Combine cherries, cherry tomatoes, salt, and vegetable oil together in a mixing bowl. Toss to mix and transfer to a parchment-lined sheet pan.
4. Cook for 15 minutes in a 350° F oven. Transfer to a heat-resistant container and refrigerate to cool.
5. Top each sorghum flatbread with 1-1/2 cups of roasted cherries and tomatoes, 1/3 cup of crumbled goat cheese, and 1 cup of baby arugula. Cut as desired and serve.