Description
Easy flatbread pizza made with gluten-free tortilla, sweet corn purée, late summer produce, and herbs. Perfect for a lightened up pizza night in!
Ingredients
- 1 tsp olive oil
- 1 clove garlic, thinly sliced
- 1/2 cup sweet white onion, diced
- 1 1/2 cups cooked sweet yellow corn
- 1 TBSP nutritional yeast
- Himalayan sea salt and fresh ground black pepper, to taste
- 2 TBSP almond milk yogurt
- 1 zucchini, spiraled with a spiralizer or vegetable peeler
- 1 yellow squash, spiraled with a spiralizer or vegetable peeler
- 1 sliced heirloom tomatoes
- 1 tsp balsamic vinegar
- fresh chopped parsley
- 1 gluten-free tortilla or pita
Instructions
- Heat olive oil in a large nonstick skillet over medium heat on the stovetop. Add in the garlic and onion and cook until softened, about 2 to 3 minutes. Add the corn and a pinch of salt and pepper and cook until the veggies start to brown, about 3 to 4 minutes.
- Set aside 1⁄4 cup of the corn mixture and transfer the rest to a blender. Add in the almond milk yogurt and nutritional yeast and blend until smooth. The mixture should be thick, creamy, and spreadable. If it’s too thick, add a small amount of filtered water to thin.
- Meanwhile, toast your flatbread or pita by placing in the oven for ~10 minutes. Watch closely to ensure it doesn’t burn. Remove from the oven.
- To serve, spread half of the sweet corn purée on each flatbread and sprinkle the reserved corn on top. Layer on the summer squash and heirloom tomato. Drizzle with balsamic vinegar and top with parsley.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free