A Veggie Flatbread Even Meat Eaters will Love | Quick & Easy Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola is budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: skip cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

bell peppers

🥗Healthier: roasted red peppers

💰Cheaper: canned bell peppers

Roasted red peppers are flavorful and lower in calories.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash offers similar texture, while cabbage is economical.

Measure out 1 cup of lukewarm water (240 milliliters) and heat it in a saucepan for about 30 seconds.

Pinch in 1/4 teaspoon of saffron threads (0.17 grams) into the water and set it aside to infuse.

In a large bowl, add 3 cups of all-purpose flour (360 grams).

Add 1 tablespoon of baking powder (12 grams) and 3/4 teaspoon of sea salt (4.5 grams) to the flour and mix the dry ingredients together.

Make a well in the flour and add 3 tablespoons of extra virgin olive oil (45 milliliters) and the 1 cup of saffron infused water (240 milliliters).

Mix everything together until a dough-like texture forms, then knead the dough lightly in the bowl for 1-2 minutes.

Shape the dough into a ball, sprinkle all-purpose flour on a clean flat surface, and cut the dough into two evenly sized pieces, shaping each into a ball again.

Roll out each piece of dough into a rectangular shape, about 1/4 inch thick (a little over half a centimeter), and transfer to a baking tray lined with parchment paper.

Thinly slice 1 medium sized onion, 1 small zucchini, 1 red bell pepper, and 1 green bell pepper.

Add the sliced vegetables over the pieces of dough, leaving a little border around the edges.

Top with a handful of black pitted olives, drizzle about 1 tablespoon (15 milliliters) of extra virgin olive oil over each flatbread, and season with sea salt and freshly cracked black pepper.

Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) with both bake and broil options.

Bake the flatbreads for about 25 minutes or until fully cooked through and crispy. If your oven can't do both functions, bake for a couple minutes longer.

Remove the flatbreads from the oven and let them sit for at least 10 minutes to settle, allowing the flavors to develop.

Serve the flatbreads after they have rested.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens