Supper Club: Vegetarian flatbread pizzas – two ways

Flatbread makes the perfect, crispy base for fresh pizza when you don’t have a professional pizza oven. They’re vegetarian, diabetes-friendly and good for your heart, plus they only take 20 minutes from prep to eating.

Family favourite flatbread pizzas
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 toppings

• 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 toppings

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

Method

1. Preheat the oven to 180°C/gas mark 4.
2. Mix the tomato paste with the oregano and garlic. Spread the tomato paste evenly on one side of each flatbread round.
3. 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.

Tip: 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. 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.

Extracted from The Nude Nutritionist by Lyndi Cohen (Murdoch Books).

Photography by Cath Muscat and Leah Stanistreet.