Vegan Purple Corn Flatbread Pizza.

Vegan Purple Corn Flatbread Pizza.
These flatbreads are one of my favourite recipes! The texture is unique and delightful, and they make a very satisfying lunch. If desired so, after cooking, leave to cool and freeze for up to a month. When you want to use them, take out, top, and cook on 180C for 10-12 minutes.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 3
Vegan Purple Corn Flatbread Pizza.

Ingredients

Dry Ingredients:

  • 1 Cup Organic White Spelt flour.
  • 1/4 Cup Raw Purple Corn Flour.
  • 1 Tsp Baking Powder.
  • 1/4 Tsp Baking Soda.
  • Pinch of Salt.
  • 1 Tsp Dried Sage.
  • 1 1/2 Tsp Dried Rosemary.
  • 1/4 Tsp Dried Basil.

Wet Ingredients:

  • 2 Tsp Rapeseed Oil.
  • 3 Tbsp Plain Almond Yogurt.
  • 3 Tbsp Cashew Milk.
  • 1/2 Tsp Lemon Juice.

How to make

  1. Combine the dry ingredients together (whisking is the best method) in a large mixing bowl; season with pepper.
  2. In a separate bowl combine the wet ingredients with a whisk.
  3. Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until it is well combined and slightly sticky.
  4. With floured hands knead the dough until it forms a smooth and slightly sticky ball.
  5. Pre-heat the oven to 180C.
  6. Cover and leave to rest for 10 minutes.
  7. On a slightly oiled surface knead the dough and separate into 3 equally sized balls.
  8. Roll out each ball into a flat based circle.
  9. Place on a baking tray, season with rock salt (a pinch per flatbread).
  10. Cook for 7-10 minutes until the edges are ever so slightly brown.
  11. Leave to cool.

Topping:

I top these with 1/2 Tbsp Free from Vegan Pesto, 1/4 Cup Cut Tenderstem Broccoli, 1/4 Cup Shredded Red Cabbage and a little bit of Sliced Red Onion.

Placing this back in the oven for 3-5 minutes and then topping with pine nuts.

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