13 Reasons Why You’ll Fall in Love with This Very Green Vegan Flatbread Pizza Recipe That’s Ready in Just 20 Minutes!
introduction
Looking to spice up your meal routine with something fresh and vibrant? Say hello to the Very Green Vegan Flatbread Pizza! This delicious creation is not just a feast for the eyes, but it’s also packed with nutrients and flavor. Imagine a crispy flatbread topped with a kale pesto sauce and an array of healthy toppings, coming together to create a perfect harmony of taste and visual appeal. Whether you’re a committed vegan, a health-conscious eater, or just someone searching for a fun twist on pizza, this recipe is sure to be a hit!
why make this recipe
Wondering why you should whip up this Very Green Vegan Flatbread Pizza? Well, for starters, it’s bursting with greens, making it a fantastic choice for adding more veggies to your diet. The rich and creamy kale pesto not only elevates the flavor, but also provides nutrients that are essential for your well-being. Plus, it’s an easy and quick recipe that you can make in just 20 minutes! This pizza isn’t just a meal; it’s an experience that brings healthy eating to a whole new level, one delicious slice at a time.
how to make Very Green Vegan Flatbread Pizza
Ingredients:
For the crust:
- 1 & 1/2 cups whole wheat flour (plus extra for dusting)
- 1/4 tsp sea salt
- 1 tbsp extra virgin olive oil
- 2 tsp nigella seeds
- 1/2 cup warm purified water
Kale pesto:
- 1 cup fresh kale (chopped)
- 1 tbsp extra virgin olive oil
- 1/2 cup sunflower seeds
- 2 garlic cloves
- 1 tbsp lemon juice
- Freshly ground black pepper
- A pinch sea salt
Topping:
- 1 cup fresh kale leaves (stems removed)
- 1/2 cup cooked garbanzo beans
- 1/2 cup broccoli (cut into small florets)
- 1 small onion (cut into thin rings)
- 10 kalamata olives (pitted and halved)
- 4-5 artichoke hearts (halved, I used canned)
- 1 tsp hemp hearts
- 1/4 cup pine nuts
- Freshly ground black pepper
- Fresh basil and mint leaves (to garnish)
Directions:
- Preheat your oven to 220°C (428°F).
- In a large mixing bowl, combine all the crust ingredients. Use a fork to mix them together until combined.
- With your hands, knead the dough for about five minutes until it becomes a smooth, elastic ball.
- Cover the dough with a clean towel and let it rest for 10 minutes.
- While the dough is resting, prepare the kale pesto. Put all the kale pesto ingredients into a blender and pulse until you achieve a creamy, smooth paste.
- Roll the dough out on a floured surface, then place it onto a baking sheet lined with parchment paper. Bake for three minutes.
- Remove the crust from the oven and carefully flip it upside down.
- Spread a generous amount of kale pesto over the crust, leaving about a 1-inch border around the edge.
- Top it with fresh kale leaves, broccoli florets, artichoke hearts, and kalamata olives.
- Finish it off by adding onion rings and pine nuts, then drizzle with olive oil and season with freshly ground black pepper.
- Bake for another seven minutes, or until the crust turns golden and crispy.
- After it’s done, garnish with fresh basil, mint leaves, and hemp hearts. Serve hot and enjoy your lovely creation!
how to serve Very Green Vegan Flatbread Pizza
Serving this Very Green Vegan Flatbread Pizza is a breeze! Slice it up into generous pieces and serve it warm. Pair it with a fresh salad or a light soup for a complete meal. This pizza is festive enough to serve at gatherings, yet simple enough for a casual weeknight dinner. Don’t forget to drizzle a little extra olive oil or a splash of balsamic vinegar over the top for an added gourmet touch!
how to store Very Green Vegan Flatbread Pizza
If you have any leftovers (which is rare because it’s so tasty), store them in an airtight container in the refrigerator for up to three days. Just make sure to reheat it in the oven or air fryer to regain its crispy texture. Avoid using the microwave, as it tends to make the crust soggy.
tips to make Very Green Vegan Flatbread Pizza
To take your Very Green Vegan Flatbread Pizza to the next level, try these tips:
- Experiment with toppings: Feel free to switch up the veggies based on what you’ve got on hand. Zucchini, bell peppers, or mushrooms would all be delicious additions!
- Change the pesto: If you’re not a fan of kale, you could use spinach or arugula instead. Just keep the same process for making the pesto.
- Make it gluten-free: For a gluten-free option, use almond flour or a gluten-free flour blend for the crust. Just be sure to follow the instructions on the package for best results.
- Add some heat: If you love a little kick, sprinkle some red pepper flakes over the top before baking!
variation
If you want to change things up, consider using a different type of flatbread as your base. Pita bread or naan can also make great alternatives. Additionally, you can top your pizza with vegan cheese for a richer flavor, or even switch to a different sauce like tahini for a nutty twist!
FAQs
1. Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to a day. Just remember to let it come to room temperature before rolling it out!
2. What can I use instead of kale for the pesto?
You can use any leafy greens like spinach, chard, or arugula. Each will give a unique flavor to your pesto while remaining deliciously healthy!
3. Can I freeze the flatbread pizza?
Yes, you can! Just bake the flatbread pizza until it’s golden, let it cool, then wrap it tightly in foil and place it in the freezer. When you’re ready to eat, reheat it directly from the freezer until heated through.
Now that you know how to make this delightful Very Green Vegan Flatbread Pizza, it’s time to get cooking! Enjoy the process, savor each bite, and don’t hesitate to share with friends and family. Happy cooking!
