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Cauliflower Flatbread w/ Cashew Parsley Pesto

Cauliflower Flatbread with Cashew Parsley Pesto

Here is an easy cauliflower based flat-bread recipe. Topped with a cashew pesto and roasted tomatoes. Enjoy as a healthy appetizer with friends.
Course Appetizer, Side Dish
Cuisine American, gluten-free, soy-free
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 469kcal
Author Hannah Sunderani


For the crust:

  • 1/4 cup chia seeds ground
  • 1/2 cup water
  • 2 cups cauliflower shredded
  • 1/2 cup almond meal
  • 1/2 cup buckwheat flour
  • 2 tbsp nutritional yeast
  • 2 cloves garlic finely chopped
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp pepper

For the Cashew Parsley Pesto:

  • 2 cups parsley
  • 1 cup cashews
  • 1/2 cup olive oil
  • 1 lemon juiced

Additional toppings:

  • 1 cup cherry tomatoes
  • 1 tbsp olive oil plus more if needed
  • 1/2 cup kale chopped
  • 1/4 cup radish thinly sliced
  • 1/4 cup pomegranate seeds


  • 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.


Tip for the dough: For easier rolling, layer a piece of parchment paper over top of the dough and set your rolling pin on top. Roll out until it's 1/4 inch thick. Peel off the paper and you're ready to bake. 
Nutritional information is a rough estimate. 


Calories: 469kcal | Carbohydrates: 28g | Protein: 12g | Fat: 38g | Saturated Fat: 5g | Sodium: 423mg | Potassium: 622mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2364IU | Vitamin C: 66mg | Calcium: 135mg | Iron: 5mg