Vegetable Flatbread


For the Crust (or use pre-made crust):
cup Earth Balance or vegan butter, melted
1/2 teaspoon sea salt
1 tablespoon C. soy/almond/rice milk+ 1 vinegar (to make it curdle like b
For the topping:
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup assorted olives, roughly chopped
1/4 cup steamed broccoli florets, chopped into bite-sized pieces
1/4 cup red bell peppers, chopped
1/4 cup Earth Balance or vegan butter, melted
1 1/2 tablespoons vegan parmesan cheese


In small bowl or liquid measuring cup, combine milk and vinegar.
Stir slightly and let it sit 3-5 minutes until bubbles form or it "curdles".
In medium bowl, combine flour, 1/3 C. butter and salt. Stir until combined. Slowly add "buttermilk" mixture and stir until dough forms.
Place dough on floured surface and knead for 1 minute. Form into ball and cover with damp dishtowel, placing in warm spot in the kitchen. Let it sit for 30 minutes.
In medium saute pan, add oil over low-medium heat. Add onions and cook 5 minutes, or until tender. Add garlic and peppers. Remove from heat.
Prepare cookie sheet or pizza stone with non-stick spray or parchment paper. (I used rectangular cookie sheet)
Knead and toss the dough until it flattens out, making sure to flour your hands first so they don't stick. You could also flour a rolling pin and roll the dough out but it's more fun to pretend to be a pizza maker and sort of toss the dough into the air and let gravity pull it into shape.
Place dough onto cookie sheet or pizza stone and flatten it out evenly. Add sauteed onion, garlic and peppers on top. Next, sprinkle on the olives and broccoli. Pour the melted butter all over the top and sprinkle with parmesan cheese.
Bake 10 minutes. Let cool for a few minutes. Cut and serve!


4.0 servings


Thursday, May 26, 2011 - 10:11am


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