This flatbread pizza is a compilation of summer veggies on top of a cassava flour flatbread, which is so simple and flavorful. Feel free to mix it up with what you're able to find, this one is super flexible!

Summer Vegetable Flatbread Pizza [Vegan, Gluten-Free]

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Calories

123

Serves

8

Ingredients

Crust:
  • 1 cup cassava flour
  • 1/2 teaspoon baking powder
  • Pinch sea salt
  • 2 tablespoons olive oil
  • 1 flax egg
  • 1/2 plus 1/3 cup water
Toppings:
  • 1 medium eggplant, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 red bell pepper, sliced
  • 1/4 cup fresh basil, roughly chopped
  • 2 teaspoons plus 1 teaspoon olive oil (divided)
  • Salt
  • Herbs de Provence or dried oregano/fave herbs
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Preparation

  1. Preheat the oven to 400°F and thinly slice vegetables (use a mandoline slicer if you've got it!). Line a baking sheet with parchment paper and set aside.
  2. Using the 1 teaspoon of olive oil, toss all veggie slices in a bowl until covered and spread over baking sheets. Roast for 15 minutes just until slightly tender (they'll cook more later on the pizza).
  3. Make the dough for the pizza crust while the veggies start to roast by mixing all dry ingredients, then the flax egg and olive oil. Slowly add the 1/2 cup of water as you mix and keep another 1/3 cup of water that you can use if necessary. Mix everything into a ball of dough with your hands.
  4. Add parchment paper to your workspace and lightly flour it with more cassava flour, throw your dough ball down and knead for a couple of minutes until you've reached the desired texture by either adding more flour or water. *If it is summer, which means humidity - you may need more flour than water if it's sticky.* Once finished, add a piece of parchment paper to the top of the dough and roll out until it's thin and even, but not so thin that it's falling apart.
  5. Once your veggies are done, take them off the baking sheet and place in a mixing bowl and let cool a bit.
  6. Raise the heat of the oven to 450°F and add the pizza with parchment paper to the baking sheet and bake for 10 minutes.
  7. Mix 2 teaspoons of olive oil with roughly chopped basil in a separate small bowl. Toss cooked veggies with the basil olive oil until coated with tongs and place them on top of the pizza evenly. Top with salt and herbs.
  8. Last step! Pop the pizza with toppings back into the oven and bake for 15 minutes and if you like the edges extra crispy like I do, broil it for just 5 minutes and YOU'RE READY!
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Nutritional Information

Total Fat 5.6g, Cholesterol 0g, Sodium, 27.4mg, Total Carbohydrate 18.5g, Dietary Fiber 2.9g, Sugar 3.7g, Protein 1.3g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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