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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Vegan Summer Flatbread Pizza
- Vegan Mozzarella via Vedged Out https://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/
- ½ cup raw cashews I pour boiling water over the nuts to kill any bacteria that might be on them. It also softens them quickly
- 1 cup hot water
- 2 tablespoons of tapioca starch
- 1 clove garlic – peeled
- 1 teaspoon ground sea salt
- 1 teaspoon lemon juice
- 1 flatbread crust I use Rustic Crust Organic Great Grains brand
- 1 teaspoon of olive oil
- 2 large tomatoes – thinly sliced
- 1 cup cherry tomatoes – cut in half
- 2 cups of spinach – coarsely chopped
- 1 cup of fresh basil leaves
- Red chili flakes optional
- Freshly ground pepper optional
- Preheat the oven to 385°
- To make the vegan mozzarella:
- Put the cashews in a bowl and pour boiling water over the nuts and let sit for five minutes. Drain (careful not to burn yourself) and rinse. Put the nuts in a high powered blender. I use Blendtec brand.
- Put the hot water, tapioca starch, garlic, sea salt, and lemon juice in the blender and blend until smooth and creamy. You shouldn’t see any pieces of the cashews.
- Pour in a medium sauce pan and heat on low heat, stirring constantly. The mixture will curdle and start to thicken. As you stir it will become thick and stretchy. Cook for approximately five minutes or until the mixture resembles stretchy melted cheese. Remove from the heat and set aside.
- For the pizza:
- Place a flatbread crust on a cookie sheet and evenly brush the olive oil on the top of the crust. Use a wooden spoon to spread the mozzarella evenly over the crust. If you need to oil the spoon to make it easier to work with the cheese, go ahead. Be patient.
- Layer the spinach over the cheese, then the tomatoes. Bake for ten to twelve minutes or until the tomatoes wilt and the cheese begins to bubble and brown. Add half of the basil leaves and cook for one to two minutes. They will turn brown and crisp.
- Remove from the oven and sprinkle the rest of the fresh basil leaves over the pizza. Sprinkle red pepper flakes and ground pepper over the top to taste. (Optional)