homemade flatbread makes a quick and healthy vegan pizza appetizer perfect for Meatless Monday game day snacks.
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
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.
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.
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.
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.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/veggie-flatbread-pizza/