Gluten-Free Herb Flatbread With Pesto Bruschetta

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This is the very first video from my new plant-based cooking series called In My Plant Based Kitchen. This passion project has been a labor of love but so worth it because I’m able to combine my two biggest passions: filmmaking and cooking. I have so many delicious recipes coming soon to my channel so make sure to subscribe for more videos. (Note: Since I’m a brand-spankin’ new channel, I can’t customize my URL until I hit 100 subscribers so it’d be great if you can help me get there – otherwise I can’t give anyone my YouTube URL).

The first recipe I’m releasing is this gluten-free herb flatbread with pesto bruschetta. Looks fancy but it’s actually really easy to make and absolutely delicious. It’s a combination of three of my favorite things: my walnut pesto recipe, my favorite gluten-free pizza dough and a delicious heirloom tomato bruschetta to top it off. Raphael said it was one of the best things he’s ever eaten, his brother Anthony (who is a tough food critic) took a bite and went “WHOA… that’s goooood” as did my co-workers that I shared it with. So – hopefully you’ll love it as much as we all did.


If you want to follow my kitchen shenanigans, feel free to follow my instagram @EatCreateTravel


2For the pesto: 

For the bruschetta: 

  • 3 medium-sized heirloom tomatoes (try to buy them as locally & fresh as possible – they’re perfect and in-season right now so splurge a little). I used yellow but you can use whatever color you like!
  • 2 fresh garlic cloves, minced
  • 10 fresh basil leaves
  • 1 Tbsp extra virgin olive oil
  • 1/8 – 1/4 tsp salt (start with 1/8 and work your way up, everyone’s salt preference is different)
  • A few cracks of fresh pepper, to taste

For the garlic & herb flatbreads: 

  • Pamela’s gluten-free / non-dairy pizza crust mix (+ 2 Tbsp Olive Oil for crust recipe)
  • Approximately 2 Tbsp organic corn meal
  • 2 fresh garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 Tbsp extra virgin olive oil (to drizzle on top of dough before you let it rise)
  • Coconut oil cooking spray (for the pan)


For the crust: 

Make the dough according to the package instructions and then add 2 minced garlic gloves, dried basil, dried oregano & dried rosemary to your mixing bowl and mix the herbs into the dough using a fork or mixing spoon. Roll dough into a ball and top it with 1 tsp of extra virgin olive oil, cover with plastic wrap and allow the dough to rise for approximately 60 – 90 minutes. While the dough is rising, make the bruschetta & pesto.

For the pesto: 

Combine basil leaves, walnuts, olive oil and garlic cloves in your food processor and pulse approximately 1 minute ( you want a smooth consistency). Add nutritional yeast and salt (and a little pepper if you like) and continue to pulse for another 30 seconds, or until all ingredients are blended smoothly together and it’s a beautiful, green pesto.

For the bruschetta: 

Rinse your heirloom tomatoes and remove the stems. Dice the tomatoes and put them into a mixing bowl. Finely chop two fresh garlic cloves and add them to the bowl, along with your chiffonaded fresh basil.

Pour 1 Tbsp extra virgin olive oil, a little fresh cracked pepper and 1/4 to 1/8 tsp salt over the mixture (start with 1/8 tsp and slowly add salt – I personally love a little salt on my tomatoes so I use 1/4 tsp). Toss all ingredients with a spoon to evenly distribute the oil & seasonings.

Back to the flatbread dough: 

Pre-heat your oven to 475 degrees F.

Next up you are going to press your dough into little flatbreads, approximately 4 inches wide and 1/2-inch thick. Spray your baking sheet with coconut oil cooking spray and sprinkle corn meal over the bottom of the entire pan in a thin layer. Lightly coat your hands with a little extra virgin olive oil to avoid sticking to the dough and start making your little discs. Tip: Try not to use your fingers … the dough is REALLY sticky. I found it much easier to use the palm of my hand and pressed outward in a circular motion until the dough was spread evenly.

Pop them in the oven for 8 – 10 minutes, or until they’re lightly golden brown around the edges.

Top each with a little dollop of pesto, spread the pesto and then top with tomato bruschetta. Enjoy!












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Constantly inspired. Food lover, yogi, travel & adventure junkie.

3 thoughts on “Gluten-Free Herb Flatbread With Pesto Bruschetta”

  1. Pingback: IN MY PLANT BASED KITCHEN – A new cooking web show |

  2. Vicki Miller says:

    Thank you Kirstin for posting this recipe. I look forward to trying it. Joan Vertrees sent me this information about you. Regarding the Pesto – I’m allergic to walnuts – I assume substituting pistachios will be good too. Would you know if the amount would be the same?

    Liked by 1 person

    • Hi Vicki! Thank you for visiting my blog! You can use 1/4 cup pine nuts instead of the walnuts 🙂 I’m also working on a nut-free pesto recipe at the moment. Once I have it perfected I will share that recipe also. Please let me know if you have any other questions!


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