Vegan Flatbread Recipe
This Vegan Flatbread Recipe is easy to make with homemade thin and crispy crust, hummus, roasted veggies and spinach. Works well with any type of flour, including gluten-free and there's no yeast, which means no waiting for the pizza dough to rise.
Servings: 4 serving each, 2 flatbreads
Calories: 358kcal
Equipment
- Baking Sheet with Silicone Mat
Ingredients
- 2-3 delicata squash* total 3 lbs.
- 1 small red onion halved and thinly sliced
- 1 head garlic separated into cloves, with the paper skin still on
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup hummus*
- 1 cup baby spinach*
- OPTIONAL: 2 Tablespoons date syrup
Flatbread Pizza Dough
- 3 ¼ cups flour*
- 1 teaspoon sea salt fine grain
- 1 cup warm water
- 3 Tablespoons olive oil
- 1 Tablespoon cornmeal for dusting.
Instructions
- Preheat oven to 400. Line large rimmed baking sheet with unbleached parchment.
- Wash outside of squash well. You can eat the skin, so be sure to dislodge all dirt and debris. Cut in half lengthwise and scoop out the seeds and stringy bits. Cut into long 1" thick strips lengthwise and then crosswise to have 1" cubes.
- Peel outside papery layer off onion. Cut in half through the root end. Place half onion flat side down and slice thinly. Continue with other half.
- Separate individual cloves of garlic, leaving papery skins on.
- Toss squash cubes, onion slices and garlic in olive oil and sprinkle with salt and pepper.
- Roast for 20 minutes, until squash and garlic are tender. Remove from oven. Raise temperature to 500. When cool enough to handle, remove paper skins from garlic.
- MAKE FLATBREAD DOUGH: Pulse flour and salt in food processor. Add water and oil. Process until dough easily pulls away from the sides of bowl. This could take 1-2 minutes. Empty onto flat surface that has been lightly dusted with flour. Knead by hand until a smooth ball has formed.
- Divide dough into two equal sections.
- Use a rolling pin to roll out one piece of dough into a long THIN oval. If your flatbread is too thick, it will burn on the top before it's cook in the center, so roll thin.
- Lightly dust rimmed baking sheet or pizza stone with cornmeal.
- Place rolled out flatbread oval onto baking sheet. Bake for 7 minutes, until starting to turn golden and cooked through.
- Brush with olive oil. Spread with a few Tablespoons hummus. Scatter a handful of spinach over hummus and then place half the squash/onion/garlic mixture on top of spinach.
- Bake for another 5-8 minutes, until veggies are warm and crust is crisp. Keep an eye on it after 5 minutes, to be sure garlic doesn't burn.
- Repeat steps 9-12 with remaining ingredients.
Video
Notes
FLOUR: I tested this recipe with GF Cup4cup, Bob's Red Mill GF 1-to-1 baking flour, Jovial Einkhorn flour, and Mighty Mills Whole Wheat All Purpose Flour. Any all purpose flour will work well in this recipe. The Einkhorn flour needed an additional 2 Tablespoons to be the right consistency. Both GF varieties were light and crispy. The whole wheat was a bit more dense, but I liked that about it.
SQUASH: I like to use delicata squash because you don't have to peel it, it's easy to cut and doesn't need long in the oven. You can also use acorn squash or butternut squash, but they need to be peeled before cutting into cubes. You can find already peeled and cubed butternut in many grocery stores, which is a big time saver, though you may need to cut the cubes smaller to be bite sized on your flatbread.
GARLIC: Separate the cloves, but leave the paper skins intact. This will help the inner flesh to cook, but not burn. When the veggies are done roasting, it will be easy to remove the skins.
HUMMUS: Save time and use store bought hummus, make homemade traditional hummus or use this low-carb cauliflower hummus.
DATE SYRUP: I list this as optional, but it's super yummy. If you're wondering if it's worth buying, it DEFINITELY IS. An all natural sweetener that's low on the glycemic index and super tasty....a must have in any clean eating pantry. I use it in place of maple syrup in baking, on oatmeal or pancakes, drizzled over nice cream (made with frozen bananas), and in my matcha....just to name a few of its uses. Find a brand that is made with dates...and nothing else. Two reputable brands to try: The Date Lady or Just Date Syrup .
MAKE AHEAD: Roasted veggies can be made up to 3 days ahead. Make dough, wrap well and freeze for up to 3 months, defrost at room temperature for 2 hours, and roll out, picking up the directions at step 9. You can also par-bake...through step 11....then wrap well and freeze. Top frozen crust and add 2-3 minutes to baking time, depending on how thick it was.
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 48g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 426mg | Fiber: 6g | Sugar: 7g