Double Macadamia Pesto Pizza

This vibrant pizza is all my summer dreams come true: a protein-rich chick pea flour crust, a luscious and creamy avocado pesto, and a rainbow of colorful veggies. Even better, my favorite nuts make an appearance in two different ways!


For the Flatbread Crust

  • 2 oz Mauna Loa Unsalted Macadamias
  • 1 c chick pea flour
  • 1 c water
  • 0.5 tsp salt
  • Olive oil for cooking

For the Pesto

  • 2 oz Mauna Loa Unsalted Macadamias
  • 2 c fresh basil, lightly packed
  • Half a ripe avocado
  • Juice of a lemon
  • 0.25 tsp salt
  • Dash of olive oil if needed

For Topping

  • Blanched broccoli
  • Baby bell peppers
  • Thinly-sliced zucchini
  • Multi-colored tomatoes
  • Fresh basil leaves
  • Freshly-ground black pepper


  1. Put an oven-safe 12’’ skillet in the oven and then preheat the oven to 450°. Let the skillet heat for at least 20 minutes.
  2. To make the flatbread crust, put the macadamias in a small food processor (or spice grinder) and pulse until they become a powder. Don’t over-process them or they’ll turn into macadamia nut butter! Combine the macadamia powder, chick pea flour, water, and salt in a small mixing bowl. Let it sit for five minutes while you make the pesto.
  3. To a food processor or blender, add all the ingredients for the pesto. Blend until you achieve a rich, smooth texture, adding a splash or more of olive oil if needed to help bring it together. Set it aside until you’re ready to top the pizza.
  4. Very carefully, remove the hot skillet from the oven and set it on a heat-proof surface. Add a splash of olive oil and swirl it around, using just enough to coat the bottom of the skillet.
  5. Working quickly, pour in your flatbread batter. The bottom will begin to cook immediately, which will give you a crisp, browned bottom surface. Tilt the skillet side to side as needed (remember to use an oven mitt while handling it!) to spread the batter evenly.
  6. Return the skillet to the oven and let your batter finish cooking, about 15 minutes. Keep it in the oven until the upper surface is completely cooked and the edges have browned slightly.
  7. While the crust is cooking, prepare your topping ingredients as needed.
  8. When the crust is cooked through, remove it from the oven and set it back on the heat-proof surface. Add a thick layer of the pesto, as well as any toppings that you wish to cook (veggies, cheese, etc). Return it to the oven for a few minutes.
  9. Finally, take the finished product out and add any final ingredients that you don't want to to cook, such as fresh herbs, lemon zest, a drizzle of balsamic reduction, etc. Then tilt your skillet and use a spatula to slide the flatbread out onto a cutting board. Slice it and serve immediately.