pizza

20 Minutes To The Table: Baked Flatbread with Roasted Red Pepper Hummus, Artichokes and Basil

July 28, 2013 by Veronica Grace 10 Comments

So the other day I was craving something pizza-like, but knew I wanted to put a healthy twist on it. Although you may think I’m apt to put hummus on just about anything (I might! lol) I actually don’t eat hummus all that often. But when I do, I love to make my own from scratch as it’s super simple. In this recipe I wanted to use the creamy hummus to sub for the sauce and cheese of traditional pizza and then top with some delicious veggies. Although you can use store bought hummus, I don’t like that it contains a lot of oil and isn’t as tasty as making your own. In fact there is a world of difference between fresh made roasted red pepper hummus versus the store bought kind.

In this episode of 20 minutes to the Table I’m going to show you how you can make your own roasted red pepper hummus, baked flat bread and a fresh salad with maple dijon dressing all in less than 20 minutes for an easy midweek meal

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Some other toppings for your baked flatbread could be sautéed mushrooms, black olives, pineapple, arugula, tempeh or smoked tofu. Use your imagination! Recipes below:

Oil-Free Roasted Red Pepper Hummus Recipe

This is half the recipe from my version in Vegan Comfort Foods From Around The World

Ingredients:

15 oz. / 425 g can chickpeas (no-salt), drained (reserve a few tbsp of liquid) *OR 1 3/4 cup fresh cooked chickpeas
1 Tbsp. tahini (sesame seed butter)
6 oz. / 170 g (half a jar) roasted red peppers, drained *OR about 1 small fresh roasted red pepper
1/2 large lemon, juiced
2 cloves of garlic
1/8 tsp. fresh ground pepper
1/8 tsp. Herbamare or salt, or to taste

Directions:
1. Combine all ingredients in a food processor and blend until smooth.
2. Taste test and adjust seasonings if desired and blend again. Don’t worry if it’s a little thin, when it baked it will become creamy and thick!
3. Enjoy!

Recipe photo

Vegan Baked Flatbread with Roasted Red Pepper Hummus, Artichoke Hearts and Basil

Serves 3-4

Ingredients:

Roasted Red Pepper Hummus (recipe above)
1 package of thin burger/sandwich buns or other flatbread
1 15 oz. can artichoke hearts in water (not oil) *OR 400g of frozen artichoke hearts
1 small Vidalia (sweet) onion, sliced
1 handful of fresh basil

Directions:

1. Preheat oven to 400 degrees. Sauté onion over medium heat for 5-7 minutes in a little bit of water.
2. Slice artichoke hearts and basil into strips.
3. Assemble flatbread by spreading a thick layer of hummus on each piece of bread and topping with cooked onion, artichoke pieces and basil.
4. Bake for 8-10 until crispy and brown on the bottom. (I baked mine for 10 minutes)

Spinach Arugula Salad with Maple Dijon Dressing

Serves 3-4

Salad Ingredients:

1 5 oz package baby spinach & arugula mix
1/2 English cucumber, sliced
1/2 ripe tomato, sliced
1/3 cup chickpeas

Dressing Ingredients:

4 tbsp Dijon mustard
5-6 tbsp maple syrup (or honey if desired)
1 tbsp apple cider vinegar
Pinch of salt
Pinch of pepper

Directions:

1. Assemble salad ingredients into a bowl.
2. Whisk dressing ingredients together in a bowl.
3. Drizzle over salad and store any leftovers in a sealed container in the fridge.

Have you ever made a vegan flatbread or pizza? What’s your favorite toppings? Let me know what you think of these recipes by posting below.

Vegan Mushroom, Olive, Pepper, Arugala and Basil Pizza

October 26, 2012 by Veronica Grace 6 Comments

olives, mushrooms, red pepper, arugula, basil, Daiya cheese

Mmm vegan pizza… so many delicious options for veggies and herbs to put on your pizza. My friend and I made some homemade pizza crusts using this dough recipe below.

This dough recipe is from Zojirushi’s bread maker recipe book

Traditional Pizza Dough Recipe (Bread maker)

Makes 2 12″ pizza crusts

Ingredients:

1 cup water
1 tbsp olive oil (I skipped it)
1 tbsp of sugar
1 tsp salt
2 1/2 cups bread flour
2 tsp active dry yeast

Directions:

Measure all ingredients and sprinkle into baking pan, making sure the yeast doesn’t touch the sugar or water.
Select dough setting on bread maker and press start.
Remove dough and preheat oven to 400 F degrees.
Roll out dough and shape into desired shape.
Cover dough with cloth and let rest for 15 minutes.
Spread pizza sauce over crust.
Top with desired toppings and vegan cheese if desired. (I used Daiya.)
Bake 20-25 minutes until crust is golden brown.

This pizza was topped with olives, red bell pepper, sautéed mushrooms and onions, fresh arugula, fresh basil and Daiya cheese. Not a typical vegetarian pizza, but it was very delicious! If you can’t find Daiya cheese you can substitute another vegan cheese, make your own vegan cashew cheese, or leave it with just sauce and veggies like a flatbread.

Quick and Easy Thick Plant Based Pizza Sauce (Oil-Free Vegan Recipe)

December 8, 2011 by Veronica Grace 7 Comments

FTC Notice: The post contains affiliate links that go to supporting the blog.

Plant based or vegan pizza is probably something you’ll have to make at home, depending on where you live because not a lot of places offer vegan cheese, or are familiar with cheese-less pizzas if you go that way.

I really don’t like store-bought pizza or pasta sauces, they’re full of junk and usually bland. So I make my own. I wanted to come up with a really fast recipe for thick pizza sauce that you don’t have to spend forever cooking on the stove and adding raw ingredients too. Once mixed this is ready to go on the pizza.

I also like thick sauces, because low-fat healthy pizza crusts can be a little dry and you really want to have that moisture from the pizza sauce on there. Here’s one that’s oil-free, fat-free and vegan!

Quick and Easy Thick (Vegan) Pizza Sauce

Ingredients:

1 small can of tomato paste
6 tbsp of water with 1/2 tsp Better Than Bouillon Vegetable base OR 6 tbsp water mixed with 1/2 veggie cube bouillon
1 tbsp liquid sweetener (honey, vegan honey, brown rice syrup)
3/4 tsp dried oregano
1/2 tsp freeze-dried garlic or garlic powder
2 twists of ground black pepper
dash of smoked paprika
dash of sea salt *if desired
A sprinkle of chili flakes *if desired

Directions:

1. Open the can of tomato paste and scoop into a bowl. Add all of the ingredients to the bowl and stir to combine. Taste test, adding additional seasonings if desired.

2. Spread over pizza crust leaving a small gap for the crust of the pizza.

This recipe should cover up to an extra-large pizza with sauce, or several personal pan pizzas.

I had extra leftover even after liberally topping my large pizza crust. I also topped it with my special recipe of sautéed baby portobello mushrooms and onions, frozen pineapple, kalamata olives, and fresh garlic. As you can see I really like pineapple! Mine is the side on the left lol.

If desired you can also sprinkle some Daiya mozzarella cheese or other vegan cheese on it, but for a truly fat-free recipe, you can skip it.

Let me know what you think! What do you put on your plant-based pizza?