The Crowd Pleaser: White Based Vegetarian Flatbread
I didn’t choose the domestic life, the domestic life chose me. Yes, I MAY have encouraged it a bit along the way but for good reason. A perfect night to me consists of malbec, good music, great friends, and a planned dinner menu cooked by yours truly. This flatbread was inspired by such a night like this and can be a starter or a main.
Being in the comfort of your own home allows you to fully enjoy each moment without needing to yell loudly in competition over strangers tables or strain your ears while trying to listen. I love to set the table with appetizers, wine selections, and small plates before the guests come accompanied by a playlist that suits the mood for the night.
Speaking of homes, we found the cutest one in the city and signed a lease! Next weekend I’m back at it again and moving to the Marina in San Francisco. I’m keeping the shed for my weekend getaways (thankfully) but am excited to be on a lease and have a permanent address. It’s officially been 6 months since i’ve had my own place and I can’t wait to have my own kitchen and be in a normal routine. Although the kitchen fits the “tight-spaced SF apartment” description perfectly, we’re lucky enough to have decent rent and eager to start decorating.
To cater to other diets, I paired this flatbread with my Vegan Cauliflower Crust Pesto Pizza along with an arugula salad. If you do have specific diets joining your dinner table, ensure that some appetizers fit their needs so they are not bound to only the main course.
White Based Vegetarian Flatbread
Servings: 4-6
- garlic & herb pizza dough from Trader Joe’s
- 1/4 cup almond flour (regular flour will also work)
- 1 cup brussels, thinly chopped
- 10 garlic cloves, chopped
- white potato, thinly sliced into half circles
- 1 asian pear, thinly sliced
- cremini mushrooms
- kale
- full tub of low-fat ricotta
- garlic & herb goat cheese
- balsamic glaze
- olive oil
- salt & pepper
Method
- Preheat oven to 400F. While oven is heating, on a baking sheet, sprinkle flour across surface. Cover hands in flower, then remove the pizza dough from the packaging. Lay dough on baking sheet then knead the dough with hands. Form dough in desired shape (I did a rectangle for easing serving)
- For the pizza base, spread entire tub of low fat ricotta over dough. Smooth out with a spoon. Next, pile on all toppings from brussels – kale ending with goat cheese, balsamic, olive oil, salt, and pepper. You will be adding more of the final toppings on the pizza once it’s done.
- Place pizza in the oven and bake for about 30 minutes. Ensure you are checking periodically so you don’t burn the crust. Once golden brown, remove from the oven.
- Top pizza with more balsamic glaze, goat cheese, olive oil, salt and pepper to taste. With a serrated knife, cut into squares for serving.
