The Secret To A Perfect Flatbread

If you follow me on Instagram, you know I love a good flatbread. And I whip one up almost weekly. For a few months I had one every single Monday in honor of “Meatless Monday”, because it’s such an easy and delicious meal to make vegetarian. Some of you may think it’s preposterous to eat pizza without meat on it, but don’t knock it ’til you try it! I promise, it can still be mouth-wateringly good. I’m about to teach you how.

One of the things I love about these flatbreads is that they look kinda fancy. Like I put a lot of work into it. But in reality, they are SO easy to make; the biggest rookie or kid chef could even make them. They may not look quite as pretty, but they’ll still taste damn good, and in the end, that’s really all that matters. Am I right?

Another thing I love about my flatbreads is that they are different almost every time. Sure, I have my favorite combos, but it’s so easy to mix it up and use different veggies (whatever you have on hand!) and you can create a masterpiece every time, no matter what. Unless all you have on hand is like, Doritos or something. Then you might be SOL. Or due for a trip to the grocery store.

So I’m going to break down the process for you, step-by-step. Lucky for you, I have pictures of each step to make it even easier.

As you’ll see in my pictures, there are a few staple items that I use on almost all of my flatbreads, including bell peppers, spinach, red onions, and Morning Star meatless crumbles. But sometimes I get a little crazy and add things like zoodles, shredded carrots, roasted broccoli, or any other random leftover veggies I can find. Then it becomes an “everything but the kitchen sink” kinda pizza. Those are the best.

You ready for your life to change? Keep reading.

The Perfect Flatbread

Ingredients (per 1 flatbread): 

  • 1 Flatout flatbread; either Multigrain with Flax (pictured) or Light
  • ~2 Tbsp tomato sauce
  • 1/2 cup fresh spinach leaves
  • 1/2 cup Morning Star Grillers crumbles (or shredded chicken)
  • 1/3-1/2 cup low-fat shredded mozzarella cheese
  • Extra virgin olive oil (spray and ~1/2 Tbsp for sauteing veggies)
  • Desired vegetables — some ideas: chopped bell peppers, sliced red onions, cherry tomatoes, zoodles, shredded carrots, mushrooms, etc. — whatever you like!!
  • Optional toppings: Italian seasoning, crushed red peppers, grated Parmesan

I usually find these over by the deli counter at Price Chopper and by the bread at other grocery stores, including Hy-Vee and even Walmart!
Instructions: 

Preheat the oven to 400 or 425 F. It doesn’t make that big of a difference either way, but I’m usually roasting veggies at the same time, which is why I do 400 F. If you’re just cooking the pizza, I’d suggest 425 F.

img_6601
Some of my fav veggies to roast for the week — sweet potatoes with cinnamon, red onions & Brussels sprouts with pepper and garlic powder! All tossed in EVOO. Roast at 400 F for 30-35 minutes.
Next, I put my Flatout on a baking sheet lined with foil and spray the flatbread with my Mr. Misto olive oil sprayer. You could also use olive oil cooking spray, or drizzle a little bit of EVOO on your flatbread. Then I stick it in the preheated oven for ~5 minutes before I put anything else on it. This helps the crust get a little crispy right off the bat.

Protein:

Then I move on to the toppings. 99% of the time I top my flatbreads off with Morning Star Grillers Crumbles, which are meatless, but they look just like beef or sausage that you’d see on a pizza. You can usually find these in the freezer in the health section of the grocery store. They are delicious, and a good source of plant protein. All you have to do is whip them up in a skillet with a little bit of water. I do 1 serving (or 1/2 cup of crumbles), a few tablespoons of water, and cook them over medium-high heat until they are done. Set aside in a separate bowl, rinse your skillet and move on to the veggies.

I realize this does not look appetizing whatsoever, but I just wanted to show you how I cook them! Super easy, and they are a delicious topping that provide a little extra protein.
Note: Not all of my flatbreads are meatless. When I do add meat, shredded rotisserie or already grilled chicken is usually my go-to, like on the pizzas pictured below.

Veggies:

I have made many flatbreads with all frozen veggies before, but I must say I prefer fresh veggies because they come out a little crisper and yummier. Either one is fine. If you only have frozen spinach, peppers and onions on hand, great! Use them. Otherwise, some of my favorite fresh veggies to add are: mixed bell peppers (chopped), red onions (sliced or diced), shredded carrots, and a few zoodles if I’m already making some to go along with my meal. Sautee all your veggies in the skillet over medium-high heat with a little bit of extra virgin olive oil and desired spices. If anything, I just do garlic powder & pepper. Once they are tender (after about 5-7 minutes), you can remove the skillet from heat and start assembling your pizza!

If I add cherry tomatoes to my pizza, I usually do not sautée them ahead of time (although I did in the picture above). I have started to just slice them in half, put them on top and let them cook in the oven, but if you want to cook them ahead of time with your other veggies, that works too.

Toppings: fresh spinach, cherry tomatoes, sliced red onions
Putting It All Together:

I add ~2 tbsp of pasta sauce and spread a thin, even layer on top of my flatbread. Then I lay fresh greens all over the top of the sauce. Usually spinach or whatever greens/salad mix I have in the fridge.

PS: this is extremely easy to make for two people at once! It is also fiance / hubby-approved!!
Next, I add my meatless crumbles, half of the cheese, all of the veggies, and then top with the rest of the cheese.

Once all your toppings are loaded on, stick the flatbread(s) back in the preheated oven for about 10 minutes; just enough time to heat it up and melt the cheese.

Remove it and finish it off by sprinkling some Italian seasoning, crushed red peppers, and grated Parmesan (if desired) on top. Serve alongside zoodles, whole wheat pasta, or roasted vegetables!

Veggie flatbread and butternut squash noodles! Yum.
Here are some pictures of some of my favorite flatbreads! I wasn’t lying when I said I’ve made A LOT of them. : ) Once you try it yourself, you’ll understand why.

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Toppings: cherry tomatoes, spinach, green bell peppers, shredded carrots, meatless grillers crumbles

This one even has roasted broccoli AND roasted Brussels sprouts on top! If it’s in my fridge, it’s going on the pizza!

Flatbread night for two! Mine on the left: zoodles, mixed bell peppers (chopped) and shredded rotisserie chicken. Ethan’s on the right: same toppings plus turkey pepperoni and extra cheese ; )

img_9232
I still remember how good this one was… mmm, love all the colors!

One of the prettiest, most colorful flatbreads to date! Chopped yellow, red and green bell peppers, red onions and cherry tomatoes, fresh spinach and Morning Star crumbles

I am going to make another one of these for Meatless Monday tomorrow — you should try it too! If you do, please let me know what you think and tag me on Instagram at @wellnessforthewin! I love to see everyone’s variations. : )

Have a healthy week,

Shanna Stewart, RD LD

#wellnessforthewin #flatbreadforthewin #plantbasedeating

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