Cheezy Leek Flatbread

Leek in every single form this week  and I can assure you will love this one! It’s almost a kind of pizza that makes you good inside and out! Body and soul are happy after this Lunch/Dinner.

Try to make this one and be sure to be powdered by the leek greens and comforted by the warm, freshly baked taste of the flatbread!


for 4-6 people


  • 300g cauliflower(or cauliflower stalks)
  • 200g cooked white beans( canned also works)
  • 90g buckwheat flour (almond or oat flour also work)
  • 1 tablespoon tapioca starch(or maizena)
  • 1 teaspoons psyllium husk
  • 1 tablespoon ground flax seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt

LEEK filling : 

  • 2 whole Leeks(green and white parts)
  • 1 tablespoon olive oil
  • ½  teaspoon salt
  • Pinch of dried herbs(such as thyme and rosemary)
  • 1 cup vegan cream(homemade or industrial such as almond, coconut, soy, oat…)
  • 1 ½ teaspoon mustard
  • ½ teaspoon Apple Cider Vinegar
  • Optional: ½ cup crushed walnuts and/or smoked tofu… 


Place the cauliflower and white beans in a food processor and blend  until it becomes a thick paste; 

Transfer the mix to a large bowl and combine the rest of the ingredients.

Open the “pizza” dough with the hands over a baking paper in a oven proof tray and bake at 180°C for about 30-40 minutes 

Meanwhile, chop the leeks, crush the walnuts and/or chop the smoked tofu;

Heat a frying pan with olive oil and fry the Leeks with the salt and herbs for about 1 minute. Turn down the heat, cover the pan and let it simmer for about 10-15 minutes until it gets tender and juicy. 

Add the vegan cream, mustard and apple cider vinegar to the leeks and  adjust salt;

Top the baked flatbread with the leek cream and some crushed walnuts and/or smoked tofu; 

Bake it for 10 minutes at 180°C before serving. It’s best when served warm. 

This recipe freezes well, so you can portion the leftovers and freeze for about 3 months or keep it in the fridge for about 3-5 days; 

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