Vegan Flatbread Pizza
18:00
The one thing I miss most since turning dairy free is pizza, "just have it without the cheese" most people say, but still there is no comparison. That stringy cheese that just melts in your mouth (i'm salivating just at the thought of it!) vs that dry pizza with just a few pieces of pepperoni chucked on top, na ah, not for me. So I decided to go away from the whole idea of a 'typical pizza' and experiment with a few other ingredients you wouldn't usually find on a Dominos menu. Oh and I almost forgot, the best thing about this pizza is it's super quick to make using a simple flatbread recipe that is ready within 4 minutes.
Makes: 2 pizzas
Ingredients
For the base
- 200g flour
- 300ml warm water
- 2 tbsp cooking oil
- 1/2 tsp dried coriander
- pinch of salt
For the toppings
- half a carton of tomato passata
- 1/2 tsp grounded garlic
- 1/2 tsp mixed herbs
- pinch of salt & pepper
- half a yellow bell pepper, finely sliced
- half a can of lentils
- two handfuls of rocket
- jalapeños (optional)
Directions
- Preheat the oven to 175C
- For the base, find the recipe and directions HERE
- Once the base is made it's time to start adding the tomato sauce and toppings
- In a small bowl prepare the tomato sauce adding in the tomato passata, ground garlic, mixed herbs, salt and pepper. Spread this on top of the bases equally
- Add the bell pepper and lentils and place in the oven for 10 minutes
- When the pizza is ready, take it out of the oven and sprinkle the rocket and jalapeños
- Slice up and enjoy
If you make this vegan flatbread pizza I would love to hear how it turned out, either leave a comment below or tag me on Instagram @gingerandthekitchen.
Until next time,
Holly
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