• Sasha

Basil Pesto, Artichoke and Herb Flatbread Pizza (Gluten-Free)

This delicious Basil Pesto, Artichoke and Herb Flatbread Pizza is a super quick cheat's "pizza" that is ready in less than 30 minutes, making it the perfect midweek meal.

As far as midweek meals go, this one is a winner and the best thing is, it can be totally personalised. The flatbread is so easy to make - it's simply just gluten-free plain flour, almond yoghurt, baking powder, salt and dried oregano. I topped it with homemade, extra garlicky basil pesto, sun-dried tomatoes, herb marinated artichoke hearts, fresh dill, red pepper flakes and lactose-free mozzarella. So yum and so fresh! It's a great "pizza" for the summer!


Adapting the recipe


As with most of my recipes, you can adapt this one according to your dietary needs.


To make it vegan...


Swap the lactose-free mozzarella for a vegan cheese.


The flatbread itself is already vegan as I used almond yoghurt. Any dairy-free yoghurt will work in its place - soya, oat and coconut are all great (just be wary that a slight coconut taste might come through if you do use coconut yoghurt).


The pesto contains Parmigiano Reggiano. You can substitute this with a vegan Parmesan cheese or omit completely.


If you eat dairy/lactose...


You can replace the vegan yoghurt for plain Greek yoghurt and the lactose-free mozzarella with normal mozzarella or burrata.

Basil Pesto, Artichoke and Herb Flatbread Pizza (Gluten-Free, Vegan*)


Makes: 2 small pizzas

Prep time: 10 minutes

Total time: 25 minutes


INGREDIENTS


For the basil pesto:


30 grams fresh basil leaves, roughly chopped

2 tbsp grated Parmigiano Reggiano

3 tbsp extra-virgin olive oil

1/2 tbsp lemon juice

1/2 tsp salt

3 cloves garlic, roughly chopped

Small handful of cashews (around 20)


For the flatbread:


175g gluten-free plain flour

1 tsp gluten-free baking powder

150g almond yoghurt

1 tbsp dried oregano

1/2 tsp salt


Toppings:


Lactose-free mozzarella

Sun-dried tomatoes

Herb marinated artichoke hearts

Fresh dill

Red pepper flakes

Sea salt flakes

Rocket/arugula

Extra Parmigiano Reggiano

Olive oil


METHOD


Preheat oven to 220°C/220°C fan.


For the basil pesto:


1. Simply blitz all of the ingredients together in a blender or food processor until completely smooth. If the mixture gets stuck, add a tiny amount of water until it gets things moving again.


For the flatbread:


1. For the flatbread, add all of the ingredients to a mixing bowl and mix with a spatula or wooden spoon. Once roughly combined, use your hands to knead the ingredients until a smooth dough forms. Add a small amount of water if the mixture is too dry and a little more of flour if it's too wet.


2. Lightly dust a clean surface or rolling board with flour, transfer the dough and cut it into 2 parts. Roll each section into a ball and then flatten using either your hands or a rolling pin.


3. Heat a frying pan or griddle with a little oil over a medium-low heat. Add the flatbreads and cook on each side for around 3-5 minutes, or until cooked through.


Putting it all together:


1 .Place both flatbreads onto a prepared baking tray and top with basil pesto, lactose-free mozzarella, sun-dried tomatoes, artichokes and dill. Bake until the cheese has completely melted (around 8-12 minutes).


2. Once cooked, remove from the oven and finish off with remaining toppings.


I hope you love this recipe!


Love,


Sasha

NOTES


You will most likely have some pesto leftover. You can store it in the fridge and consume within 5 days or you can freeze it and consume within 3 months. It tastes great in pasta or drizzled on top of a salad!


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