There are days when time just seems to pause, and there are days when time rushes by in a blink of an eye. And for me, the days that seem to fly by are the weekends – the days I get to sleep in a little longer, wake up to a lovely conversation with my husband and finally take out my chopping board to cook. Those days are the days I cherish the most.
I haven’t had the time to cook lately. My husband likes to joke that no one would probably be able to guess that 90% of my meals are prepared by him even though I have a food blog. The nature of my job takes me away from home quite often and has me working long hours with little breaks. Thats why when I do get to cook its a rare and special occasion for him and for me. We now reserve Saturday “lunch” as the time where I get to unlock my creativity and make something special. Recently, one of the things I’ve been loving is this keto vegetarian flatbread recipe. While nothing like an actual pizza, this has all the flavors of pizza enough to satisfy one’s palette. The flatbread itself is so flavorful that you wouldn’t even miss the cheese! It’s absolutely delicious and hits the spot for guilty pleasure.
This recipe is also super simple to put together. The crust is made out of basic ingredients – almond flour, eggs and seasonings. So there is a good balance of healthy fats, nutrients, vegetables and protein. Simple, healthy and actually delicious? thats a winning combo!
I personally love serving this as a side with a salad, chicken or even just leftovers from the night before to make it more substantial. If you’re feeling REALLY fancy sprinkle on some cheese (vegan if you’re dairy intolerant), add some protein (chicken, sausage, pepperoni, prosciutto) or other vegetables (olives, arugula). Honestly, its really customizable!
- Flatbread:
- ½ cup almond flour
- 2 eggs
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp Italian seasoning
- 2 tsp nutritional yeast (substitute with a little more salt + garlic powder for flavor)
- Toppings of choice: (or any other toppings of choice)
- ¼ large red/white onion, thinly sliced
- ½ medium bell pepper, cut into 1" long, thin strips
- 3-4 oz mushrooms, sliced thinly
- ⅓ cup store brought marinara sauce of choice (choose your favorite)
- salt and pepper
- THE FLATBREAD: Preheat oven to 350F and line 8x8 inch pan with parchment paper.
- Mix all the ingredients for the flatbread base using a spatula until completely combined.
- Pour batter in lined tin and spread evenly until it reaches the edges of the pan (will seem quite thin but the crust will rise).
- Bake for 12 mins until set.
- To bake the other side, prepare another lined cookie tin and flip the crust top side down. Remove the parchment paper and return to the oven for another 15 minutes (helps make a crispier crust).
- Toppings: While you are waiting for your crust, slice all your vegetables into bite sized chunks and set aside.
- Heat a small non stick skillet and add in the mushrooms. Season with salt and pepper and cook until brown and softened. Remove form the pan but drain out the liquid.
- Next, in the same pan, add in the onions. Add a little water to the pan to prevent it some sticking. Season and cook until soft. Set aside.
- Cook the bell peppers last until soft. Make sure to season. Test with a fork to see if its soft and set aside to cool.
- Assembly: Spread marinara sauce over the pizza leaving ½" border around all side.
- Distribute the onions first, then layer on the mushrooms then bell peppers.
- Bake for 15 minutes or until crust is crispy. Cool and slice into quarters to serve.
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