Cauliflower Flatbread with Avocado Pesto

March 28, 2017

 

 

Cauliflower Flatbread with Avocado Pesto

Adapted from Wholesomeyum’s cauliflower breadstick recipe

 

Ingredients:

4 cups of riced cauliflower (about 1 head)

¼ cup cassava flour

1/3 cup hemp seeds

2 eggs

3 cloves garlic

Salt/pepper to taste

 

Pesto:

1 cup fresh basil

½ of a ripe avocado

3 tbsp pine nuts

3 tbsp water

2-3 cloves garlic (depending on taste preference)

1 ½ tbsp olive oil

Juice from 1/2 a lemon

½ tsp salt

 

Instructions:

1. Steam riced cauliflower, or microwave for 8-10 minutes

2. Using a towel or cheese cloth, drain as much water as you can out of the cauliflower

3. In a large bowl, combine cauliflower with all other ingredients and mix

4. Line a baking sheet with parchment paper and spread mixture evenly. It should thinly line the whole (11x17) baking sheet  

5. Bake at 450 degrees for 20 minutes

6. For pesto, blend until smooth the fresh basil, ripe avocado, pine nuts, water, garlic, olive oil, lemon & salt

7. Spread pesto over flatbread, then top with tomatoes and/or anything else and cut into desired slices. 

 

 

 

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