Helping Kids and Families Cook & Eat Healthier.

Nut Free Pesto Flatbread Pizza w/ Maple Caramelized Onions

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December 9, 2014

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While transitioning my nut-free son to a dairy free lifestyle (later we found out he was allergic to wheat, hence my gluten free substitution notes), I had to find a way to help him love pizza. This turned out to be such a hit that my gluten-free protester child loved it! Looking for a fun and healthy way to rock your family pizza nights or personal pizza cravings, this may be the answer to that knock on your pizza door. Yep, comparing this to traditional pepperoni and cheese, it may be a door you won’t want to answer every craving, but start small and I'm sure you’ll find yourself falling in love.

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins


1 large white onion, sliced

1 tsp olive oil or ghee

1 tsp maple syrup

2 whole wheat Naan flatbread, make it gluten free by using a mini GF pizza crust or GF tortillas

16 cherry tomatoes

1 cup chopped broccoli

1 tsp dried oregano


1 bunch basil (1 cup)

cup sesame seeds

1 tablespoon lemon¼ cup olive oil

½ tsp salt


Heat a skillet to medium high heat and saute onion for 3-5 minutes in olive oil or ghee, until translucent. Add maple syrup and continue to heat for another 2 minutes. Remove from heat and cool.

Prepare Pesto by adding all sauce ingredients to a food processor and combine well. Add additional olive oil as needed one tablespoon at a time.

Lay Naan on a cookie sheet and spread pesto sauce over top, completely covering the flatbread. Top with caramelized onions, broccoli and tomatoes.

Bake for 10-13 minutes. Remove from oven, cut and enjoy!

Pizza can be stored in the refrigerator. Simply reheat in the oven for 5 minutes on 325°C and pizza will remain delicious for 2-3 days.


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