Paleo Zucchini Pesto Flatbread Pizza (Grain Free)

Aug 28, 2020 | Breads, Pork, Vegetables

This Paleo Zucchini Pesto Flatbread Pizza is the perfect end-of-summer dinner when the summer squash are ripe and there are abundant fresh greens for the vegan pesto. Top it off with prosciutto for the perfect paleo flatbread!

 

Paleo Zucchini Pesto Flatbread Pizza (Grain Free)

I couldn’t allow summer to end without making a flatbread topped off with my favorite summer ingredients: pesto and zucchini! I totally blanked on making flatbread all summer, but to be fair I also avoid my oven at all costs, so it’s an easy oversight. Thankfully I wised-up, since this was the perfect opportunity to try to make a cassava flour flatbread without any nut flours or dairy added–something I haven’t found a great recipe for yet.

This Paleo Zucchini Pesto Flatbread Pizza is the perfect end-of-summer dinner when the summer squash are ripe and there are abundant fresh greens for the vegan pesto. Top it off with prosciutto for the perfect paleo flatbread!

 

How to make a Grain-Free Flatbread

The wonderful thing about this grain-free flatbread is that it’s just as easy as making any glutenous flatbread! I made this with cassava flour and tapioca starch which are just like baking with a glutenous flour. Just mix up the ingredients, spread them on a baking sheet, and then pre-bake your flatbread. Then top it off with your preferred toppings and return it to the oven for 8-10 minutes to finishing cooking. Then enjoy!

This Paleo Zucchini Pesto Flatbread Pizza is the perfect end-of-summer dinner when the summer squash are ripe and there are abundant fresh greens for the vegan pesto. Top it off with prosciutto for the perfect paleo flatbread!

Toppings for Paleo Zucchini Pesto Flatbread Pizza

Obviously flatbread pizzas are the perfect place to experiment with flavor combinations and creative toppings, so consider this just a general guideline. I topped my grain-free flatbread with a dairy-free pesto, some thinly sliced zucchini, and some flavorful prosciutto. I’d imagine it would also taste amazing with fresh peaches, or with some other roasted veggies of your choosing!

Tips for the Best Paleo Pesto:

Pesto is one of my favorite things in life and this easy vegan pesto recipe makes it easy to enjoy pesto all the time (and on literally everything.) Here are a few tips and substitutions for your pesto making adventures:

  • Use flavorful, high-quality olive oil. I wouldn’t sub another kind of oil here.
  • I made a basic basil pesto, but I also love making my pesto with kale or other greens.
  • If you reaaaally love garlic, add more than 1 clove!
  • I used cashews, but these can be omitted if nuts are a no-go for you. You can also use almonds or pine nuts.

 

This Paleo Zucchini Pesto Flatbread Pizza is the perfect end-of-summer dinner when the summer squash are ripe and there are abundant fresh greens for the vegan pesto. Top it off with prosciutto for the perfect paleo flatbread!

 

Other Savory Cassava Flour Recipes:

Without further ado, it’s time to make a delicious paleo flatbread! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Paleo Zucchini Pesto Flatbread Pizza

This Paleo Zucchini Pesto Flatbread Pizza is the perfect end-of-summer dinner when the summer squash are ripe and there are abundant fresh greens for the vegan pesto. Top it off with prosciutto for the perfect paleo flatbread!

COURSE Main Course
Cuisine American
PREP TIME 10 minutes
COOK TIME 18 minutes
TOTAL TIME 28 minutes
SERVINGS 4

INGREDIENTS

For crust:

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp garlic powder
  • 1 egg
  • 1 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup water

For Pesto:

  • 3 cups fresh basil
  • 1/3 cup olive oil
  • 1 clove garlic
  • 1/4 tsp salt
  • 1 tbsp nutritional yeast
  • 1/4 cup cashews

For topping:

  • Fresh basil
  • 1 zucchini sliced into ribbons
  • 4 slices prosciutto

INSTRUCTIONS

  1. To make pesto, combine all ingredients in a food processor or blender until smooth.
  2. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  3. Stir together cassava, tapioca, baking soda, garlic, and salt. In a separate bowl, stir together the egg, vinegar, olive oil, and water, then pour into the dry ingredients. Combine all ingredients until smooth. Place the dough on the parchment and use wet fingertips to smooth the dough into a large oval, about 1/4 inch thick. Bake in the preheated oven for 10 minutes.
  4. Remove the crust from the oven and top with pesto, zucchini, and prosciutto. Bake for 8 minutes, or until the veggies are cooked. Remove from oven, slice, and enjoy!

This post may contain affiliate links, which means I earn a small commission from qualifying purchases at no extra cost to you. I only recommend products that I trust and use myself. Thank you for your support!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

RECIPE RATING




MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

Pin It on Pinterest