Vegan Flatbread Pizza with Fresh tomatoes and Basil
Ladies and gentleman, behold, the most delicious vegan summer flatbread pizza you’re ever going to eat. EVER.
All right, I’m not so vain, presumptuous, narcissistic, or cocky, as to proclaim that my vegan flatbread pizza is the best EVER, so save the eye roll, and please don’t leave me. I just wanted to grab your attention. Did it work? Good, because even though I am not into bragging on myself, I have to say that this vegan summer flatbread recipe is really good,. My non-vegan son has asked me to make it for him every day since I made it last Wednesday. If that isn’t confirmation of a bangin’ recipe, then I don’t know what is.
Because he loves it so much—as do I—I’ve been obliging him. Besides, he’s moving back to college today, so of course I’m going to make him all of his favorite things before he leaves. Do you want me to share something that brought a huge smile to my face this morning? I found this note that he wrote last night, attached to my produce basket. The boy young man, has learned to appreciate fresh produce as much as his mom does. Smile.
So this gorgeous, delicious, and ridiculously easy vegan summer flatbread pizza is made with the season’s freshest tomatoes, spinach, and basil. It’s easy because all you have to do is make the amazing cashew mozzarella from Vedged Out, thinly slice the tomatoes, coarsely chop the spinach, and then layer the ingredients on the flatbread crust (I use Rustic Crust brand, it’s vegan). Fifteen minutes or so in a hot oven and you’re going to have something truly delicious and healthy to eat.
If you like spicy food like I do, add some red pepper flakes and freshly ground black pepper to the pizza after baking. It’s sooooo good!
What are your favorite pizza toppings?
Pie cut or squares?
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