Cauliflower Crust Flatbread With Pistachio Pesto
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
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
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.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits