Cauliflower Flatbread with Pesto

Simple, easy + delicious

This is a quick and easy go-to when you don't feel like cooking.The pesto can be made ahead of time to really cut down on the time in the kitchen.  Top this flatbread with your favorite toppings but don't go to hard, it still is a cauliflower crust. LOL.  Also this is low carb, so you can't beat that. 

Cauliflower Flatbread with Pesto

Makes: About 4 servings

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Prep time:

Cook time:

  • 1/2 cauliflower, riced
  • 1/3 cup parmesan cheese, shredded
  • 1/3 cup parsley,chopped
  • 1/2 cup panko bread crumbs
  • 2 eggs
  • 1/2 tbsp seasoning blend
  • 1 cup basil
  • 1/3 cup parmesan cheese, shredded
  • 1/3 cup almonds, sliced
  • Juice of half lemon
  • 1 cup grapeseed oil
  • 1/2 tomato, diced
  • Shredded mozzarella (optional)
  • Salt + pepper

    1. Preheat oven to 425 degrees.
    2. Rice cauliflower in food processor or blender. It should be in small pieces.
    3. Mix cauliflower, parmesan, parsley, panko + egg together in a small bowl.
    4. Place mixture onto a sheet pan lined with parchment paper. Press mixture into shape of rectangle
    5. Place in oven until edges turn slightly brown about 10 minutes.
    6. Now for the pesto. Toast the almonds in small pan until slightly brown.
    7. Blend in food processor or blender the basil, parmesan, toasted almonds, oil + lemon juice until combined.
    8. After 10 minutes in oven remove flatbread. Spread pesto on flatbread + top diced tomoatoes + cheese. Place back in oven until cheese is melted
  • Kitchen Hacks:

    My season blend that I make consist of salt, pepper, paprika, oregano + garlic powder.

    Frozen cauliflower can work but it must be drained well before using. Not wet.

    Use a mason jar for blending up the pesto. Just add the blending attachment to the jar + blend.  No mess. Just screw the top on the jar if there is leftovers.


    If you try the Cauliflower Flatbread please tag me on instagram with the hashtag #plancookhost! For more exclusive recipes follow me on Instagram.