Veggie Flatbread Pizza

Veggie Flatbread Pizza is perfect for Meatless Monday and game day snacking. 

It’s football season folks. And I am in LSU country here in small town Louisiana. But no matter who you are rooting for, or even if you don’t like football, one thing we can all agree on is the that the food is often the main attraction (ok maybe just for me?).

I tried my hand at making a homemade flatbread and was super excited with the results. It’s like pizza crust meets tortilla and was surprisingly easy and fun to make. This time I did a little something different in the dough and used soy milk. The dough was like a perfectly soft little pillow that I just wanted to snuggle up with. Perfection.

You make a batch of the dough, divide it into 6 pieces because you’ll get 6 flatbreads out of this (although you don’t need all of them for this recipe, just freeze the rest!), the roll it out into a sort of rectangular-ish shape. Then heat up a large griddle, mine covers two burners so if you only have a square one you will have to make small flatbreads. Once you get the griddle nice and hot it only takes a minute or two for all those bubbles to start forming and the underside the become brown. Then you’ll flip it and cook it for about one more minute and you’re done! So simple and fast!

This is all I used to make my flatbread!

When I was in college I lived with a friend who was intolerant to dairy so when we ordered pizza, we’d get Pizza Hut deep dish with all the veggies and extra sauce. No cheese. Yes, a college kid ordering cheese-less pizza…unusual right? Well turns out that pizza was pretty tasty.

Keeping in with the Meatless Monday theme, I wanted to make a light snack/appetizer that that the veggie eaters could enjoy. I used the flatbread instead of a deep dish buttered crust to make a vegan pizza that totally reminds me of that college pizza we used to order.

If you are interested in adopting a more plant-based diet, take the #MeatlessMondayNight challenge and start with just one day a week, then go for two and so on. It’s a great way to get more vegetables into your diet and eating less meat reduces your carbon footprint, meaning it’s better for the planet.

Finger food just screams football food to me because all those nervous guests pacing around watching the game just want something easy to pop in their mouths and this fits the bill.

If you’re not into this veggie combo, you could top this whatever you like or just cut plain flatbread into strips for dipping into various dips.

What’s your go-to game day food?

Visit Silk at http://www.silk.com/sidelinemeat for more meatless recipe ideas and to enter a giveaway!

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5.0 from 2 reviews

Veggie Flatbread Vegan

 

Print

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

 

homemade flatbread makes a quick and healthy vegan pizza appetizer perfect for Meatless Monday game day snacks.

Author: Melanie F. | Nutritious Eats

Recipe type: Appetizer

Serves: 8-12

Ingredients

• For the flatbread:
• ½ cup soy milk
• ½ cup water
• 2¼ teaspoon yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 Tablespoon olive oil
• 2 cups bread flour (plus a little extra for kneading)
• For the pizza:
• 3 flatbreads (above recipe will give you 6)
• 1 Tablespoon olive oil
• 6½ c veggies (I used 3 cups chopped mushrooms, 1 cup chopped onion, 1 cup chopped bell pepper, 1 cup fresh chopped grape tomatoes and ½ cup sliced black olives)
• 2 cloves garlic
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• salt and pepper to taste
• 1 cup pizza sauce

Instructions

1. To make the flatbread: add warm water and soy milk to a large measuring cup and heat until lukewarm. Add to a large mixing bowl along with the yeast. Let yeast sit 5 minutes until it starts to bubble. Add sugar, salt, oil and bread flour. Using a dough hook mix flour in until it pulls away from the side of the bowl and starts to form a ball. If dough feels too sticky to handle add a little more flour and continue to mix. Scoop out dough and knead on a floured surface for a few minutes by hand until it feels smooth. Add dough to a bowl coated lightly in olive oil. Cover with clean dish towel and let it sit in a room temperature environment until dough has doubled in size, about 1 hour.
2. Once dough has risen, divide it into 6 equal portions. Roll each portion into a rectangular shape approximate 4 to 5 inches by 12 inches. Heat a double griddle over medium heat until nice and hot. Brush a little olive oil on the griddle and carefully place your flatbread down, using that first 15 seconds to form the shape at little better once it is on the griddle (I just stretch mine out horizontally so it's not too thick and puffy). After the bubbles form which will only take a minute or two until the underside is brown; then flip the flatbread over and cook an additional minute or until the other side is brown. Repeat with additional dough balls.
3. In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add onion, bell pepper, mushrooms and tomatoes and cook for ~3 minutes. Add olives, garlic, dried basil and oregano and cook an additional 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
4. To assemble flatbread pizza. Spread a few tablespoons of sauce (as much as you like) over the flatbread. Divide vegetables evenly among the 3 flatbreads. Place on a cookie sheet and bake for ~5 minutes on 400 or until warm. Slice and serve.

3.2.2925

This conversation is sponsored by Silk. The opinions and text are all mine.

This conversation is sponsored by Silk. The opinions and text are all mine.