Broccolini, Garlic Scape and Pesto Flat Bread

Serves 8
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Gluten-free
Meal type Breakfast, Lunch, Main Dish
This gluten-free, keto friendly recipe will be sure to please no matter for breakfast, lunch or dinner. Garlic scapes and shiitake mushrooms are perfect toppings for this Broccolini, Garlic Scape and Pesto Flatbread.



  • 1/4 cup Parmesan
  • 1/3 cup Almonds or Walnuts
  • 1/2 cup Garlic Scapes (stems only, reserve about 5)
  • 1/2 Medium Lemon (juice from)
  • 1/4 teaspoon Sea Salt
  • 1/2 cup Extra Virgin Olive Oil (or avocado oil)
  • 2 cups Basil Leaves (lightly packed)


  • 6 Shiitake Mushrooms (sliced in half)
  • 1 cup Broccolini flowerettes (chopped)
  • 1 carton Boursin Cheese (shallot & chive variety)
  • 1 Large egg (farm fresh)
  • 3 Medium Marigold Heads (petals roughly chopped)
  • 5 heads Garlic Scapes
  • 2 tablespoons Ghee (or avocado oil)


  • 1 cup Almond Flour
  • 1 cup Cauliflower Rice (or finely chopped)
  • 2 tablespoons Coconut Flour
  • 1/2 cup Pamesan Cheese (shredded)
  • 1/2 teaspoon Sea Salt


Step 1
(Preheat oven to 425 degrees) Place all ingredients for pesto in a food processor or high powered blender. Blend all ingredients until course paste forms. Remove pesto from blender and set aside.
Step 2
Place all ingredients for flatbread in a food processor or high powered blender. Blend just until dough begins to form. Remove and roll into a dough ball. Set aside.
Step 3
Place low-edged cast iron skillet in a 425 degree oven to heat skillet for 10 minutes.
Step 4
Prepare topping ingredients by chopping broccolini and mushrooms. Coarsely chop marigold petals.
Step 5
Remove hot skillet from oven using a heavy pot holder. Turn oven off.
Step 6
Place ghee in hot skillet and cover inside base and sides completely.
Step 7
Place dough in center of skillet and quickly spread evenly with fingers until all base is covered.
Step 8
Place pesto on dough and spread evenly to cover all but edges of dough.
Step 9
Evenly distribute chunks of Boursin cheese around the flatbread.
Step 10
Evenly distribute broccolini, mushrooms and garlic scapes.
Step 11
Salt and pepper evenly over the top.
Step 12
Place in center of oven on low broil. Bake for 15 minutes or until crust is a light golden brown.
Step 13
Remove from oven and crack fresh egg into center. Return to oven and bake for additional 5 minutes or until desired egg is done.
Step 14
Remove from oven and sprinkle chopped marigold petals randomly on top. Slice and serve immediately.