Green Goddess Flatbread: Vegan Pesto & Tahini
Behold – a gluten-free, vegan flatbread that even meat-eaters will devour. Flatbreads are fun to make as you can customize them to your liking. Pair as a side dish or double the recipe for the main course.
A good flatbread comes down to the type of dough you use. Trader Joe’s has a great pre-made vegan dough or I prefer to check the frozen aisle to find gluten-free options. Once you decide on a dough, allow it to sit out at room temperature for about 30 minutes before you start to roll it out. Once the dough has been thawed, sprinkle sesame seeds on top and use a rolling pin to knead the seeds into the dough.
When choosing your toppings, cook them in a frying pan as opposed to topping your flatbread and letting it cook in the oven. Allowing the flatbread to cook in the oven with only the sauce promotes an overall crisp consistency. Add your toppings to a frying pan while the pizza is cooking and season with spices. Once the flatbread is done in the oven, let cool before adding the grilled vegetables. The final touches will be the micro greens, avocado slices, balsamic glaze, and tahini dressing.
Green Goddess Flatbread: Vegan Pesto & Tahini
Serves: 8 small slices
- Pizza dough (gluten-free & vegan)
- 1/4 cup sesame
- 2 cups vegan pesto
- 1/2 white onion, chopped
- 1 cup pepita seeds, chopped
- 6 asparagus spears, chopped
- 4 artichoke hearts, chopped
- 2 apricots, chopped
- 1 lemon, juiced
- 3 tbsp tahini
- 1 large avocado, sliced
- 2 cups microgreens
- 2 tbsp balsamic glaze
- olive oil
- salt & pepper to taste
Method
- Preheat oven to 475F. Follow the directions on the packaging of your dough. Let sit for 30-minutes at room temperature before rolling out the dough. When ready, use a rolling pin to roll out your dough. Sprinkle the sesame seeds then continue to knead them into the dough.
- Once you have desired shape for your flatbread, use a spoon to spread the vegan pesto evenly. Ensure you leave the ends without sauce to create the crust. Brush crust with olive oil.
- Place the flatbread in the oven for about 10 minutes (or as directed on dough packaging)
- Chop white onion, pepita seeds, asparagus, artichokes, and apricots. Set aside.
- Whisk together lemon juice, tahini, and a dash of olive oil. Season with salt & pepper to taste. If needing a thinner consistency, you can add a bit of water.
- In a large frying pan on medium heat, add 1 tbsp of olive oil. Add chopped white onion, pepita seeds, asparagus, artichokes, and apricots to the pan. Stir occasionally while seasoning with salt and pepper. Set aside
- When the flatbread is done, remove from the oven and let cool. Add the cooked veggies & seeds to the flatbread, coat evenly. Top with microgreens and avocado slices on top of the flatbread.
- Drizzle lemon tahini dressing, balsamic glaze, and top with extra chopped pepita seeds, salt, and pepper. Ready to serve!
