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Homemade flatbread pizza recipe

Homemade flatbread pizza recipe

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This quick and easy individual vegan pizza can be ready and on the table in under 30 minutes. The perfect dinner for when you're in need of a solo pizza fix. See method

  • Serves 1
  • 15 mins to prepare and 10 mins to cook
  • 463 calories / serving
  • Vegan
  • Vegetarian

Ingredients

  • 75g self-raising flour, plus extra for dusting
  • 3 tbsp Free From plain yogurt alternative
  • 1½ tsp olive oil
  • 1 tbsp Free From red pesto
  • 1 x 20g slice Free From Coconut Oil Alternative to Jalapeno & Chilli cheese
  • 10g pitted black olives, sliced
  • 10g wild rocket
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1950kj
    463kcal     23%

  • Fat

    18g 25%

  • Saturates

    6g 28%

  • Sugars

    2g 2%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 70.2g Protein 9.2g Fibre 3.6g

Method

  1. Stir the flour, yogurt alternative and 1 tsp of the olive oil together in a bowl. Use your hands to knead into a dough for 2 mins. Set aside to rest for 10 mins.
  2. Preheat the oven to gas 6, 200˚C, fan 180˚C. On a floured surface, roll the dough out into a circle about 15cm across.
  3. Put a nonstick frying pan over a medium heat. Add the pizza dough and dry-fry for 2-3 mins each side until bubbling and browned in places. Transfer the pizza base to a baking tray.
  4. Spread with the red pesto and tear over the cheese alternative. Season with black pepper, scatter over the olives and bake for 6-8 mins until the cheese alternative is melting at the edges (keep your eye on it as the free-from cheese hardens quickly after melting).
  5. Lift the pizza onto a chopping board and heap the rocket into the centre. Drizzle with the remaining oil and cut into slices.

Leftovers: Stir the pesto through pasta or mix with the yogurt alternative and use as a dip for crudités or roasted veg.

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