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Paleo Spring Pesto Flatbread (AIP-friendly, low FODMAP friendly) & an UncommonGoods Giveaway
May 2, 2017
(updated April 20, 2021)
*Sponsored Post: All thoughts and opinions are my own*
Spring is blooming and I’m coming alive with these fresh ingredients and longer lasting light! YAY! My husband even planted my basil and herbs so that I can be pesto-ing it all season long. I’m also excited to be partnering up with UncommonGoods to giveaway a $25 gift card!
With Mother’s Day around the corner, I’m always on the hunt for unique gifts and what I love about these guys is that they have a focus on sustainability and bring together amazingly talented makers for a truly unique catalog of products. Of course, I’m partial to the Kitchen section and their Beauty & Wellness products too, but there’s a ton more to check out.
The Soapstone Pizza Pan caught my eye immediately as I’ve been dying for a pizza stone. My baking sheet just does not cut it like this does. It makes for a much more evenly cooked and crispier flatbread.
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.
1 gelatin egg** (or 1 egg if tolerating; or for vegan option: flax egg)
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
Pre-heat the oven to 450f degrees and line a pizza stone or baking sheet with parchment paper, set aside.
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.
Slice radishes thinly using a mandolin and season with salt and pepper.
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.
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.
Add the ready dough to your baking sheet or pizza stone (on top of parchment paper). Bake it alone first for 5 minutes.
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.
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.
*Cassava Flour is still newer to the market, in small doses, cassava/tapioca is low FODMAP-friendly. So keeping this to a serving size if practicing a LFM diet will be important.
**To make a gelatin egg: Add 1 Tbsp gelatin powder to a bowl and pour 1 Tbsp room temperature water. then whisk in 2 Tbsp very hot/boiling water rapidly until frothy (like egg whites!). Do this RIGHT before you’re about to use the egg or it will harden.
To enter for a chance to win a $25 gift card to UncommonGoods: Head over to Instagram to follow both mine and their accounts, tag a friend and voila – you’re entered!! GOOD LUCK!