Who needs delivery when a homemade flatbread pizza is only a few ingredients away? The crust recipe is my grandmother’s and is the bomb dot com! The crust is light and flaky, yet doesn’t crumble everywhere when you’re takinga bite. It is a tried and true recipe for as long as I can remember. I came up with this flatbread topping combination after staring in my fridge at the minimal amount of ingredients I had available and the lack of desire I had to go food shopping. You can use anything you really want on this guy, such as eggplant, artichokes, mushrooms, kale, squash, or whatever. I find that pre-cooking the veggies makes the flatbread less watery and more flavorful. Give it a go!
- 3 bags sauteed spinach (I used some of what was left from dinner the other night; if you don’t have leftovers, sautee 3 bags of spinach with 4 tbsp olive oil, salt and 2 tsp minced garlic. Drain in colander when done cooking )
- 4 cloves garlic, minced
- 2 roma tomatoes, cut into disks
- drizzle of grapeseed oil
- drizzle of balsamic vinegar
- sprinkle of dried basil
- sprinkle of dried oregano
- sprinkle of salt
- 1/2 container Follow Your Heart vegan parmesan shreds
Flatbread crust ingredients:
- 1 cup canola oil
- 1 cup water
- 1 tsp baking powder
- 1 tsp salt
- 3 – 4 cups of flour, depends on consistency and flour type
Crust directions: In a large mixing bowl, combine water, oil, salt and baking powder. Stir until baking powder is dissolved, then add the flour in slowly, stirring, until it reaches a dough-like consistency. Press the dough into an un-greased cookie sheet until evenly distributed and a side crust is formed.
Preheat the oven to 375 degrees Fahrenheit.
Flatbread toppings directions: Evenly spread your garlic and spinach mixture onto the crust. Make sure your spinach mixture does not contain extra water, try to press the extra liquid out as much as possible so they crust doesn’t become soggy. Arrange tomato slices evenly on top of the spinach. Season with salt, pepper and dried herbs. Sprinkle the vegan parmesan cheese alternative over the spinach and tomatoes. Bake for about 45 minutes. Remove from the oven and drizzle the olive oil and balsamic vinegar. Return to oven to bake for another 15 minutes. The crust should reach a golden brown and the middle should be firm. Sometimes my flatbreads needs upwards of an additional 30 minutes baking time after the first 45. Use your judgement. Remove from the oven then baking complete and let the flatbread cool for 20 minutes before cutting. This allows the crust to set.