I’m just going to get straight to the point here… This flatbread pizza dough is insane! Dolly and Oatmeal really hit this one out of the park last year when she came up with this “crust of all crusts”… seriously there are just no words. This is one of my favourite go-to’s as far as pizza/flatbread is concerned as it’s super easy, suuuuper tasty, and actually good for you! Try this ONCE and i can guarantee you’ll never even think about ordering take-out pizza again!
I came across Dolly and Oatmeal a few years ago when I started to transition into eating more of a plant-based diet. I scoped out her book in Chapters and immediately became captivated by Lindsey’s genius approach of using chickpea flour as the star of her recipes.
I loved how she recreated traditional, simple family recipes into gluten-free, dairy-free, soy-free, vegetarian/(mostly vegan) dishes using her favourite seasonal vegetables, spices and chickpea flour of course. Lindsey’s various recipes are gorgeously photographed both on her blog and in her cookbook. Its always so hard for me to choose what to make as everything looks so yummy & amazing!
I remember the very first time I came across this specific flatbread recipe as it seemed too good to be true!
- 1 cup chickpea flour
- 1/2 teaspoon fine sea salt
- freshly ground pepper
- 1 tablespoon extra virgin olive oil, plus more for cooking
- 1 tablespoon coconut milk
- 2-3 tablespoons water
That was it! I followed her simple instructions of whisking together the flour, salt, and pepper. Drizzled in the oil, milk and water and kneaded the dough for a few minutes before covering the ball of fresh dough with a damp paper towel and letting it rest for 10 minutes. The countdown was on…… :):):)
Placing a large piece of parchment paper on a flat work surface, I dusted it with some more flour. Divided the dough in 2 equal pieces, placed the other piece back under the damp paper towel. Then rolling out the dough to 1/4-inch thickness, turning and dusting as you go along so dough doesn’t stick to surface. 15 minutes from start time I was already transferring the rolled dough to my parchment lined baking sheet AND 12 minutes later she was all browned and crisp and ready to eat!
What I especially loved about this specific chickpea flatbread recipe was the extra step Lindsey included which was lightly charring each side of the flatbread to make it extra crispy. I told you she’s a genius! Way to go Linds, you amaze me!
After charring up my flatbreads, its time to top them off with nothing but my homemade pesto sauce (recipe listed below) which is really super flavourful using fresh basil, spinach, sundried tomatoes, garlic cloves, freshly squeezed lemon juice, a little olive oil, sprinkle of salt & pepper and for those of you who like it extra creamy (ME!) adding half of a ripe avocado…. total YUM.
I actually roasted up these veggies in the oven however your more then welcome to fry or sautee them! In the summer you can even grill them for a few minutes before placing them on top of the sauce and putting them back on the pizza’s to cook a bit more.
My favourite toppings include red onion, any kind of mushrooms, zucchini, red pepper and a sprinkle of goat cheese. My husband will swap out the goat for fresh parmesan or feta. However THERE ARE NO RULES. I repeat NO RULES to the toppings of this insanely delicious pizza! Whatever your favourite sauce is and/or toppings are go ahead, go nuts and put on as much as you like. Create your own kind of wonderful with this fabulous recipe.
PS GO BEARS GO!
Happy Sunday! XOXO
(vegan) (gluten-free) (dairy-free)
Nutritional information calculated per one flatbread with pesto sauce and avocado. Does not include extra toppings of choice.