Looking for an easy dinner or appetizer for any occasion?  Don’t be intimidated by the ingrdient list, I promise this is a super easy and quick recipe that EVERYONE will love. I am so lucky to have fresh Basil in my garden at home to make my favorite pesto! I love garlic so I added way more then I should have…shhh!

The flatbread is flakey and perfect, and then when you add the fresh Pesto topped with chicken and tomato…..OMG DROOLING.



Paleo Chicken and Pesto Flatbread
Author: Chelsea Gold
  • 1 chicken breast, cooked and diced
  • 1 medium tomato, sliced thing
  • 1 tablespoon italian seasoning
  • 1/2 cup cassava flour
  • 1 tablespoon coconut flour
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/4 cup water, warm
  • 2 tablespoons palm shortening
  • 1 medium pasture-raised egg
  • 1 cup fresh basil leaves
  • 1 tbsp minced garlic cloves
  • ¼ cup pine nuts
  • 1 lemon, juiced
  • ¼ cup avocado oil
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350° F.
  2. In a bowl, combine cassava flour, coconut flour, flax seed, baking soda, salt, garlic, and italian
  3. seasoning.
  4. Add in water, and mix with a spoon until combined.
  5. Add in palm shortening and egg, and mix with hands until combined.
  6. Roll dough into a ball and place on a lightly oiled pizza stone or baking sheet lined with
  7. parchment paper.
  8. Cover with an additional piece of parchment paper.
  9. Using a roller, gently roll out dough until it reaches 1/4- to 1/2-inch thickness.
  10. Remove top layer of parchment and bake for 15-20 min (until golden brown).
  11. Once cooked, let sit and make pesto.
  1. Add basil, lemon juice, garlic, ½ the avocado oil, pine nuts to a food processor. Pulse until it’s evenly combined.
  2. Add the salt, pepper, and remaining avocado oil to the food processor.
  3. Pulse until it’s smooth and creamy.
  4. Spread Pesto over flatbread, add fresh tomatoes and chicken.
  5. Bake for another 5 min to let flavors blend.