Preheat oven to 400F/200C. Make chia egg by adding whisking together ground chia and water. Let absorb for at least 10 minutes.
In a food processor pulse cauliflower until it shredded. (Or grate by hand). Then add to a large mixing bowl with almond meal, buckwheat flour, chia egg, nutritional yeast, garlic, onion powder, salt and pepper. Knead with your hands to create a large doughy ball.
Line a baking tray with parchment paper and transfer dough on top. Roll it out to be 1/4 inch thick.** Bake for 30 minutes or until golden. Remove from oven and place on a cooling rack.
Meanwhile, make your cashew parsley pesto: In a food processor add parsley, cashews, oil and lemon. Pulse until combined.
Paint cherry tomatoes with oil and cook in oven on broil for 10 minutes, or until bursted and slightly charred.
Lather flatbread with pesto and top with roasted tomatoes, chopped kale, radish, and pomegranate.