Name: Homemade Vegan Flatbread
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2.5 null delicata squash (cut into 1 inch cubes); 1 null red onion (halved and thinly sliced); 1 bulb garlic (head separated into cloves, skins on); 2 tbsp olive oil (for roasting); 0.5 tsp sea salt (for roasting); 0.25 tsp black pepper (for roasting); 0.5 cup hummus (store-bought or homemade); 1 cup baby spinach (freshly washed); 2 tbsp date syrup (optional drizzle); 3.25 cup all purpose flour (plus extra for dusting); 1 tsp sea salt (fine grain); 1 cup warm water; 3 tbsp olive oil (plus 1 drop for brushing); 1 tbsp cornmeal (for dusting the pan)

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

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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.