Name: Cauliflower Crust Flatbread With Pistachio Pesto
Prep time: 30 min
Cook time: 45 min
Ingredients: 2 ½ Tbsp flaxseed meal; ¼ cup water; 1 large head cauliflower, cut into florets; ⅓ cup oat flour; ¼ cup nutritional yeast; 2 Tbsp mellow white miso paste; 2 tsp dried oregano; 2 tsp onion powder; 2 tsp garlic powder; Corn grits for dusting; 2 cups fresh basil; 2 cloves garlic, minced; ⅓ cup pistachios; ¼ cup lemon juice; 1 Tbsp miso paste; 1 tsp coconut nectar or maple syrup; ½ cup unsweetened plant-based milk; Sautéed mushrooms and onions

Recipes » Main Dish » Cauliflower Crust Flatbread With Pistachio Pesto

By Debbie Adler

(2)

Who knew you could make a satisfying flatbread with a cruciferous vegetable? It is very flavorful and pairs well with this creative pesto.

Prep: 30 mins Cook: 45 mins Yield: 3 servings

Gluten Free Soy Free

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022).

Ingredients

Crust

2 ½ Tbsp flaxseed meal
¼ cup water
1 large head cauliflower, cut into florets
⅓ cup oat flour
¼ cup nutritional yeast
2 Tbsp mellow white miso paste
2 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder
Corn grits for dusting

Pistachio Pesto Sauce

2 cups fresh basil
2 cloves garlic, minced
⅓ cup pistachios
¼ cup lemon juice
1 Tbsp miso paste
1 tsp coconut nectar or maple syrup
½ cup unsweetened plant-based milk

Toppings

Sautéed mushrooms and onions

Whole Food, Plant-Based Living: Getting Started

Instructions

Cauliflower Crust

1. Preheat oven to 375 degrees F. Line a baking sheet or pizza stone with parchment paper.
2. Add the flaxseed and water to a small bowl, whisk to combine, and refrigerate for 30 minutes.
3. Bring a small pot of water to a boil. While the water is coming to a boil, add the cauliflower florets to a food processor and pulse until they look like rice.
4. Add the "riced" cauliflower to the boiling water and cook until the cauliflower is soft, about 10 minutes. Once cooked, drain the water and allow the cauliflower to cool.
5. Add the oat flour, nutritional yeast, miso, oregano, onion powder, and garlic powder to a medium bowl and stir to combine.
6. Once the cauliflower is cool, squeeze out as much of the moisture as possible by placing it in a cheesecloth or nut milk bag. Add the cauliflower to the oat flour mixture and then add the refrigerated flaxseed mixture. Stir to combine until a dough forms.
7. Dust the prepared baking sheet or pizza stone with the corn grits and place the cauliflower dough on top. Press the cauliflower dough into a flat, oblong shape about ¼-inch thick.
8. Bake for approximately 35 minutes or until it gets crispy around the edges.
9. Spread the pesto evenly on the baked flatbread. Add desired toppings and bake for an additional 8 minutes. Serve immediately.

Pesto Sauce

1. Add the basil, garlic, pistachios, lemon juice, miso, and coconut nectar to a food processor. Pulse to combine. While the machine is running, add the plant-based milk 1 tablespoon at a time until the pesto is smooth.