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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

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!