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Image / Editorial

Vegetarian flatbread pizzas – two ways


by Meg Walker
07th Feb 2019
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Who wants to live without pizza? Flatbread makes the perfect, crispy base for fresh pizza when you don’t have a professional pizza oven.

Family favourite flatbread pizzas

Prep time: 10 minutes
Cooking time: 10 minutes

Vegetarian • low GI • high fibre • heart healthy • diabetes-friendly

Serves 4

Ingredients
500g jar tomato paste/concentrate
1½ tbsp dried oregano
2 garlic cloves, finely chopped
4-6 wholemeal flatbread rounds
rocket leaves, to serve

Veggie-lover’s topping
1 courgette, sliced
40g sun-dried tomatoes
40g black olives, pitted and halved
75g cherry tomatoes, halved
2 button mushrooms, sliced
250g shredded mozzarella

Sweet pumpkin topping
60g chopped pumpkin/butternut squash
¼ red onion, sliced
2 tbsp pine nuts
50g crumbled feta (add after cooking)

Method
Preheat the oven to 180°C/gas mark 4.

Mix the tomato paste with the oregano and garlic. Spread the tomato paste evenly on one side of each flatbread round.

Add your preferred toppings. Bake for 10 minutes until golden brown. Add the feta, if using, and serve with the rocket leaves scattered over the top or on the side as a salad.

Tips
If you’ve got fussy eaters in your family, this recipe is great because everyone can make their own pizza. Serve the toppings buffet-style and challenge the family to make their own combinations.

Opt for a gluten-free flatbread base if you’re intolerant or allergic.

Can’t have too much lactose? Parmesan has a much lower lactose content than other cheeses. Parmesan is also a lot stronger in flavour so you need less for a cheesy hit.

Swap the pine nuts for pumpkin seeds if you prefer.

 

Extracted from The Nude Nutritionist by Lyndi Cohen (Murdoch Books, approx €20). Photography by Cath Muscat and Leah Stanistreet.