Golden Sweet Potato Flatbread with Zesty Pistachio Pesto & Sundried Chickpeas

Move over traditional pizza, there's a new flatbread in town! This Golden Sweet Potato Flatbread is not only vibrant and packed with nutrients but also incredibly satisfying. Featuring a unique sweet potato crust, a bright and zesty pistachio pesto, and savory sundried tomato chickpeas, it's a feast for both the eyes and the palate. Get ready to impress with this easy-to-make, healthy, and utterly delicious dish that's sure to become a new favorite!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 large sweet potato (about 1.5 lbs), peeled and grated
• 1/4 cup almond flour (or all-purpose flour)
• 1 large egg
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Pinch of black pepper
• 1 tbsp olive oil
• 1/2 cup shelled pistachios, unsalted
• 1 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese (omit for vegan)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and black pepper to taste
• 1 (15-oz) can chickpeas, rinsed and drained
• 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• Pinch of red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. **Prepare the Sweet Potato Crust:** In a large bowl, combine grated sweet potato, almond flour, egg, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
3. Transfer the sweet potato mixture to the prepared baking sheet. Using your hands or a spatula, spread it out evenly into a rectangle or oval shape, about 1/4 inch thick. Drizzle with 1 tbsp olive oil.
4. Bake the sweet potato crust for 20-25 minutes, or until lightly golden and firm. While the crust bakes, proceed with the next steps.
5. **Make the Zesty Pistachio Pesto:** In a food processor, combine pistachios, basil, Parmesan (if using), garlic, 1/4 cup olive oil, and lemon juice. Process until smooth, scraping down sides as needed. Season with salt and pepper to taste.
6. **Prepare the Sundried Chickpea Topping:** In a medium skillet, heat 2 tbsp olive oil over medium heat. Add drained chickpeas, chopped sun-dried tomatoes, oregano, and red pepper flakes (if using). Sauté for 5-7 minutes, stirring occasionally, until chickpeas are slightly warmed and flavors meld.
7. **Assemble the Flatbread:** Once the sweet potato crust is baked, spread the pistachio pesto evenly over it.
8. Distribute the sundried chickpea topping over the pesto.
9. Return the flatbread to the oven and bake for another 5-8 minutes, or until warmed through and flavors are vibrant.
10. Garnish with fresh chopped parsley before slicing and serving warm.

Chef's Note

For an extra layer of flavor and crunch, lightly toast the shelled pistachios in a dry skillet for 2-3 minutes before adding them to the food processor for the pesto. This deepens their nutty taste.

Make-Ahead Tips

The pistachio pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning. The sweet potato crust can be baked ahead and stored in the fridge for up to 2 days; crisp it up in the oven before assembling. The assembled flatbread is best served fresh but leftovers can be gently reheated in the oven.

Substitutions

**Sweet Potato Crust:** Butternut squash or cauliflower rice can be used for the crust, grated similarly.,**Almond Flour:** Use all-purpose flour or oat flour for the crust.,**Pistachios:** Walnuts or cashews can be used for the pesto for a different flavor profile.,**Parmesan:** Nutritional yeast (2 tbsp) can be used for a dairy-free/vegan option in the pesto.,**Chickpeas:** Cannellini beans or white beans could be substituted. For meat-eaters, cooked crumbled turkey sausage would also be delicious.,**Sun-Dried Tomatoes:** Roasted red peppers, chopped, can be a good alternative.