Homemade Vegan Flatbread
This vibrant vegan flatbread features a crispy, no-yeast crust that is simple to prepare. Topped with smooth hummus, fresh baby spinach, and a medley of roasted delicata squash, red onions, and tender garlic, it offers a perfect balance of sweet and savory notes. Ideal as a healthy dinner or a festive appetizer, this recipe is customizable and packed with plant-based nutrition.
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- 2
Toss the delicatasquash (2.5) cubes, redonion (1) slices, and garlic (1 bulb) cloves in oliveoil (2 tbsp). Season with seasalt (0.5 tsp) and blackpepper (0.25 tsp).
- 3
Roast for 20 minutes until tender. Remove from the oven and increase the temperature to 500°F. Once cool, remove the paper skins from the roasted garlic.
- 4
In a food processor, pulse allpurposeflour (3.25 cup) and seasalt (1 tsp). Gradually add warmwater (1 cup) and oliveoil (3 tbsp), processing until the dough pulls away from the sides.
- 5
Knead the dough on a floured surface for 1 minute until smooth, then divide into two equal portions.
- 6
Roll each portion into a thin oval. Place on a baking sheet dusted with cornmeal (1 tbsp). Prick with a fork and par-bake for 7 minutes.
- 7
Brush the crust with a little oliveoil (3 tbsp). Spread with hummus (0.5 cup), scatter babyspinach (1 cup), and top with the roasted squash mixture. Bake for another 8 minutes until crisp.
- 8
Drizzle with datesyrup (2 tbsp) if desired, then slice and serve.
Nutrition Facts
Per portion