Mini Vegan Flatbread Pizzas With All the Toppings

Name: Mini Vegan Flatbread Pizzas With All the Toppings
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: For the flatbread base:; 150g white self-raising flour; pinch of salt; 1 tsp baking powder; 2 tbsp plant-based yoghurt; 75ml water; For the mushroom, tomato & ‘cheese’ pizza; 3-4 mushrooms, sliced; 1 tbsp olive oil; vegan cheese of choice; For the pesto & cherry tomato pizza:; handful of cherry tomatoes, sliced; For the basil pesto:; 40g fresh basil leaves; 125g pine nuts; 1 clove garlic, peeled; ½ lemon, juiced; 3 tbsp olive oil; 3 tbsp nutritional yeast; 50ml water; For the sundried tomato sauce:; 280g soft sundried tomatoes, drained; 2 tbsp tomato purée; pinch of salt; 2 tsp cider vinegar; 3 tbsp water

Serves: 2

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

Know your nutrients

Calories

1507 -

Fat

103.5g -

Saturates

14.7g -

Sugars

22.6g -

Salt

5.83g -

Protein

38.8g -

Carbs

105.8g -

Fibre

12.5g -

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These mini flatbread pizzas are fun to make, plus you can add any and all of your favourite toppings. The fluffy flatbreads are so fast to make, too! This recipe makes 4 mini pizzas. Recipe extracted from Be More Vegan by Niki Webster (£14.99, Welbeck)

Mini Vegan Flatbread Pizzas With All the Toppings Recipe: Veggie

Ingredients
Method

Ingredients:

For the flatbread base:

150g white self-raising flour
pinch of salt
1 tsp baking powder
2 tbsp plant-based yoghurt
75ml water

For the mushroom, tomato & ‘cheese’ pizza

3-4 mushrooms, sliced
1 tbsp olive oil
vegan cheese of choice

For the pesto & cherry tomato pizza:

handful of cherry tomatoes, sliced

For the basil pesto:

40g fresh basil leaves
125g pine nuts
1 clove garlic, peeled
½ lemon, juiced
3 tbsp olive oil
3 tbsp nutritional yeast
50ml water

For the sundried tomato sauce:

280g soft sundried tomatoes, drained
2 tbsp tomato purée
pinch of salt
2 tsp cider vinegar
3 tbsp water

method:

First, make the flatbread dough. In a large bowl, add the flour, baking power and salt, and stir. Add the water and yoghurt, and mix thoroughly to combine. Knead for a minute until you get a springy dough. You might need to add a bit more water or flour so the dough isn’t too wet or too dry.
To make the pesto or tomato sauce, add all of the ingredients to a food processor and blitz to a paste. Transfer to a jar.
To make the mushroom topping, slice the mushrooms then add them to a small pan with the olive oil. Fry for 4-5 minutes, until soft, then set aside.
To cook the flatbreads, start by heating a large griddle pan or frying pan to medium. Divide the dough into four, then roll out the first flatbread onto a floured chopping board. Pop it on the griddle pan or frying pan, and allow to cook and char a little on that side, then flip to cook on the other side. Repeat for each flatbread.
To finish, top the flatbreads with toppings above. For more toppings, try pineapple chunks, sundried tomatoes, sweetcorn, roast veg, vegan pepperoni or olives.

Print Recipe www.rebelrecipes.com/