Peach and Bacon Paleo Flatbread
Serves: 4 side servings
Flatbread Crust
  • ¾ cup cassava flour, available here
  • ¼ cup tapioca starch, available here
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp baking powder
  • 1 egg
  • ½ cup water
  • 2 tbsp olive oil
Cauliflower Cashew Cheese
  • ½ cup cashews, soaked for at least 2 hours and drained
  • ¼ cup riced cauliflower
  • 2 garlic cloves
  • 2 tbsp water
  • 2 tbsp full-fat coconut milk, recommended brand here
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 4 slices thick cut bacon
  • 1 small peach, thinly sliced
  • ¼ cup torn basil
  • Optional: red pepper flakes
  1. Preheat oven to 425 degrees F, and place a baking sheet sheet in the oven.
  2. Combine all the crust ingredients and knead together until it forms a dough.
  3. Place the dough in the fridge for 10 minutes.
  4. Use a rolling pin to roll out the dough between 2 parchment papers until about ⅛ inch thick. Remove the top parchment paper.
  5. Remove the baking sheet from the oven, and place the dough on the baking sheet with the parchment paper.
  6. Bake for 10 minutes.
  7. While the flatbread is baking, place all ingredients for the cauliflower cashew cheese in a blender and blend until smooth. Set aside.
  8. Place bacon slices in a skillet and heat over medium heat.
  9. Cook for 5-7 minutes until browned and crispy. Drain and roughly chop.
  10. Once the flatbread is done baking, remove from the oven. Top with cauliflower cashew cheese, chopped bacon, and peach slices.
  11. Place back in the oven for 10 minutes.
  12. Top with basil and red pepper flakes, if using.
  13. Cut into slices before serving.
Recipe by Empowered Sustenance at