Grain-free flatbread with Avocado Pesto


I haven’t perfected “pretty” flatbread yet, but the flavor and crisp sure were great! And the cool avocado pesto is probably one of my new favorite sauces...creamy with a zip of lemon!

This is one of my favorite appetizers, or dinner for one! OK maybe two....
Versatile, crisp, tasty and low-maintenance!

•1 1/4 cup Cassava Flour
•1 tbsp Nutritional Yeast
•1/2 tsp Sea Salt
•1 tsp garlic powder
•1 tsp onion powder
•1 tbsp grass-fed gelatin
•3 tbsp water
•1/4 cup + 1 Tbsp coconut oil, melted
•5 tbsp coconut milk

  1. Preheat oven to 425.
  2. In a mixing bowl, combine the cassava flour, nutritional yeast, and seasonings.
  3. In a small pot, add the water and sprinkle the gelatin across the top. Allow it to set for about 5 minutes, then warm the mixture over medium heat. As it melts, whisk thoroughly to prevent clumping.
  4. Add the gelatin mixture, coconut oil and coconut milk to the dry ingredients.
  5. Mix thoroughly, then knead together into a ball of dough.
  6. Place the dough-ball on a piece of parchment paper, then cover with a second piece of paper. Use a rolling pin to toll the dough out to just under 1/4” thick. Remove the top layer of paper.
  7. Transfer the dough and bottom piece of parchment paper to a baking sheet and bake for approx 20 minutes until golden brown.
  8. Top with avocado pesto (below) and your favorite toppings! I used arugula, bacon, red onion and radishes.

•2 avocado
•2 cups chopped parsley
•6 garlic cloves, minced
•2 tbsp nutritional yeast
•1 tsp sea salt
•2-3 tbsp fresh lemon juice to taste
•4 tbsp water

  1. Combine all ingredients in a food processor and process until smooth.
  2. Chill before topping the flatbread.


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