Paleo Spring Pesto Flatbread (AIP-friendly, low FODMAP friendly)

Pesto-slathered flat bread with crispy radishes and chives is a celebration of Spring on a pizza stone. Simple ingredients that anyone can enjoy.

Contributed by Alison Marras from Foodbymars.com

Published: May 2, 2017

Serves: 4 Total time:
35 min

Ingredients:

Crust:

• • 1 cup cassava flour*
  • 1/2 + 1/3 cup water
  • 1/2 tsp baking powder
  • pinch sea salt
  • 3 Tbsp extra virgin olive oil
  • 1 gelatin egg** (or 1 egg if tolerating; or for vegan option: flax egg)

Toppings:

• 1/2 cup packed fresh basil leaves, rinsed and torn
• 2 cups fresh spinach leaves
• 1 Tbsp nutritional yeast flakes/powder
• pinch sea salt to taste
• 1/4 cup extra virgin olive oil
• 1 garlic clove (or omit if you can’t tolerate for low FODMAP)
• 1 tsp apple cider vinegar or lemon juice
• 3 red radishes, sliced thin
• black pepper to taste
• 1 bunch chives, roughly chopped

Instructions:

1. Pre-heat the oven to 450f degrees and line a pizza stone or baking sheet with parchment paper, set aside.
2. Prep the toppings first by making the pesto: combine basil, spinach, nutritional yeast, salt, olive oil, garlic and vinegar in a food processor and mix. Set aside.
3. Slice radishes thinly using a mandolin and season with salt and pepper.
4. To make the dough: Measure flour and place into a bowl with baking powder, mix around with a fork. Then add the 1/2 cup water and olive oil and mix, next up is the “egg”. If using a gelatin egg, see notes below. This should be the last ingredient you add. Keep the 1/3 cup of water handy in case you need it.
5. Mix the dough well until you can handle it in a ball. Line your countertop with some parchment paper and sprinkle a little more flour over top just to handle the dough easier. Place the dough ball down and start kneading by hand. If it’s dry and cracking, simply add a bit more water 1 Tbsp at a time. Add a piece of parchment paper over top and roll out with a rolling pin.
6. Add the ready dough to your baking sheet or pizza stone (on top of parchment paper). Bake it alone first for 5 minutes.
7. Remove from the oven and now spread your pesto (I used most but not all) evenly across your flatbread – don’t make it too thick or clumpy. Then sprinkle the sliced radishes and chives over top.
8. Place your flatbread back into the oven and bake for 15 minutes, rotating half way. As an option to get more color on the crust, you can broil your flatbread for 2-3 minutes towards the top. And that’s it! Serve when ready.

Nutrition

Tags: paleo, AIP, low FODMAP, pizza, flatbread, pesto, spinach pesto, AIP recipe, low fodmap recipe