Veggie Lover’s Flatbread Pizza

Veggie lover’s pizza made grain-free with Bob’s Red Mill Flatbread Mix. Add sauce, vegan cheese, and your fav toppings for a fun plant-based pizza night in! 

 

Story time: M and I have never been on a *real* dinner date; you know, the whole dinner and drinks thing.

Yes, dating during a pandemic is, well, less than ideal. 

On our first date we went hiking, and I showed up in hiking boots, a loose olive green shirt, and yoga pants.

“You look ready to hike,” he said. I was. 

Honestly, I found it a lot more fun to walk and talk than to sit and stare across a blank tablecloth, anyway.

It was nice to have something to do with my legs and arms while my mind was spinning like the tea cups at the amusement park.

But eating together is a fun way to connect, so it wasn’t long before we started sharing food at home. 

On our second date I cooked for him at my place, the 1-Pot Pasta from the blog. 

Since then, we’ve curated a collection of recipes that we enjoy making together, including but not limited to: tacos, spaghetti squash, and anything in a bowl. 

Lately, one of the things we enjoy creating together is homemade pizza.

We ask Alexa to “shuffle songs by Alt-J” and start pizza prep across the gray granite kitchen island. 

Together, we craft two personal pizzas, one for each of us, both similar but deliciously unique.

So today I’m sharing this Veggie Lover’s Flatbread Pizza with you that we made on a recent date night. 

It’s ridiculously easy to make while being magically vegan, grain-free, and gluten-free!

I used Bob’s Red Mill Grain-Free Flatbread Mix to make the crust for this perfect pizza!

This new flatbread crust mix is fantastic because it’s delicious, quick to prepare, and easy-to-use.

It tastes (and smells) like a traditional baked goods without any of the grains.

I made mine by using a flax egg and then spreading the dough into a large pizza crust. 

Here’s what you need for the flatbread crust:

• flax egg
• avocado oil
• filtered water
• Bob’s Red Mill Grain-Free Flatbread Mix

That’s it!

First, set up your space.

Preheat the oven to 400°F and line a pizza pan or baking sheet with parchment paper.

Whisk up the flax egg in a large mixing bowl and allow it to sit for 5 minutes to gel.

Next, add in the avocado oil, filtered water, and Grain-Free Flatbread Mix and mix everything well to combine. 

Let it sit for another 5 minutes to thicken and gel. 

During this time, you can start to think about your pizza toppings or pour a glass of wine! 

After the 5-ish minutes are up, spoon the dough into the center of the prepared pan.

Use your hands to press the dough into an 8–10-inch pizza crust, crimping the edges up to form a crust.

Alternatively, you can create two smaller 6-inch crusts instead. 

This is what M and I do so we both have our own personal pizza to design. 

Pro tip: I found that using wet hands to create the crust helped prevent my hands from sticking. 

I recommend brushing the crust with a little extra avocado oil to help it brown nicely, but you can skip this step, too. 

Once you’re happy with the way the crust looks, transfer the baking sheet to the oven.

Bake the crust (or crusts) until they’re set and lightly golden brown.

This should take about 10 minutes or so. 

Now’s your chance to prep all of those toppings you’ve been thinking about! 

Here are the toppings I used:

• sugar-free pizza sauce
• vegan cheese
• red onion
• bell pepper
• mushrooms
• black olives
• tomato
• red pepper flakes 

Um, yum!!!

Remove the golden brown pizza crust from the oven and add on the pizza sauce and the vegan cheese.

Next, go crazy with your choice of toppings.

I went with a traditional veggie lover’s vegetable blend, but anything goes. 

Some additional topping ideas I think would be delicious are: diced pineapple, roasted corn, and roasted broccoli.

M always tops his with sliced garlic, which I usually politely decline on mine (I’m not the *biggest* garlic girl).  

Finish the pizzas off with a sprinkle of dried basil, oregano, or a pinch of red pepper flakes.

Once you’re satisfied with your pizza art, return the crust to the oven to finish baking with toppings another 7-8 minutes.

The last part is easy: slice your pizza into pieces and serve that bad boy immediately!

Enjoy this Veggie Lover’s Flatbread Pizza as a fun dinner idea to share. 

It’s great to make and enjoy with everyone in the house– your partner, your parents, your kids, or yourself! 

The recipe is easy to customize so make your flatbread mix into pizza and then get creative with your sauces and toppings. 

I love pairing mine with a glass of red wine and lots of quality time with my dinner guest! 

Store leftovers in the fridge for 2-3 days and reheat pizza slices in the microwave before serving.

If you make this Veggie Lover’s Flatbread Pizza, let me know!

Also, be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more plant-based pizza recipes, check out my Butternut Squash Pesto Pizza, Cauliflower Crust Pizza with Arugula, Avocado, & Tahini, and Pizza Stuffed Portobello Mushrooms, and Zucchini Crust Pizza (Vegan & Gluten-Free!).

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen