Homemade flatbread pizza recipe
This quick and easy individual vegan pizza can be ready and on the table in under 30 minutes. The perfect dinner for when you're in need of a solo pizza fix.
See method- Serves 1
- 15 mins to prepare and 10 mins to cook
- 463 calories / serving
Ingredients
- 75g self-raising flour, plus extra for dusting
- 3 tbsp Free From plain yogurt alternative
- 1½ tsp olive oil
- 1 tbsp Free From red pesto
- 1 x 20g slice Free From Coconut Oil Alternative to Jalapeno & Chilli cheese
- 10g pitted black olives, sliced
- 10g wild rocket
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Shop ingredientsEach serving contains
- Energy
- 1950kJ 463.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 70.2gProtein 9.2gFibre 3.6g
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- Stir the flour, yogurt alternative and 1 tsp of the olive oil together in a bowl. Use your hands to knead into a dough for 2 mins. Set aside to rest for 10 mins.
- Preheat the oven to gas 6, 200˚C, fan 180˚C. On a floured surface, roll the dough out into a circle about 15cm across.
- Put a nonstick frying pan over a medium heat. Add the pizza dough and dry-fry for 2-3 mins each side until bubbling and browned in places. Transfer the pizza base to a baking tray.
- Spread with the red pesto and tear over the cheese alternative. Season with black pepper, scatter over the olives and bake for 6-8 mins until the cheese alternative is melting at the edges (keep your eye on it as the free-from cheese hardens quickly after melting).
- Lift the pizza onto a chopping board and heap the rocket into the centre. Drizzle with the remaining oil and cut into slices.
- Leftovers: Stir the pesto through pasta or mix with the yogurt alternative and use as a dip for crudités or roasted veg.
- See more Pizza Recipes
