Vegan Green Flatbread
3:03 PM
I'm not vegan, I try to avoid dairy. I thought I was going to make this flatbread without any cheese, but I found "mozzarella" cheese made out of almonds at Trader Joe's and I squirmed just a little. This recipe is super healthy, with flax incorporated into the pesto and I added hemp seeds on top because I like to put hemp on everything. I could have made the dough from scratch, but I was feeling lazy and hungry so I bought a pre-made kind. My dough isn't vegan, but if you really want it to be, there are so many recipes online! This flatbread is just as yummy as it is pretty, I promise. Your body will thank you.
1 package pizza crust
Pistachio 'Pesto'
2 cloves garlic, peeled
½ cup roasted and salted pistachios
4 cups kale
3 tablespoons lemon juice
1 tbs flax seeds
½ teaspoon salt and pepper
1/3 cup extra virgin olive oil
Pizza Toppings
½ cup shelled English peas
1 small zucchini
1 tbs lemon juice
vegan almond mozzarella cheese
2 tbs hemp seeds
Crushed Rosemary
Crushed Rosemary
Salt (I used truffle salt)
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Preheat oven to 475.
Bake pizza dough according to its instructions.
Toss vegetables with 2 teaspoons of oil. Season with salt, and then roast for about 20 minutes, until you see a slight golden color. Move them around a couple times mid-roast to ensure all sides are roasted.
Once dough is baked, spread the pistachio pesto on the pizza and begin layering vegetables. Sprinkle the almond cheese, hemp seeds, crushed rosemary, and salt on top. Bake at 425 for about 5 minutes until the toppings are hot. Be careful not to over-bake, as the pesto can become dry.
Enjoy!!
Love,
Maya
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