Recipes » Main Dish » Cauliflower Crust Flatbread With Pistachio Pesto
T. Colin Campbell Center for Nutrition Studies

Cauliflower Crust Flatbread With Pistachio Pesto

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(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

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
Plant-Based Nutrition Certificate

Instructions

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.

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