Vegan Rosemary Flatbread Crust

When I think of some of life’s greatest pleasures, it’s hard not to think of pizza. Unfortunately, it can be tough to find a truly satisfying and delicious vegan pizza, which is why today I decided to take matters into my own hands! The final product was this addicting Rosemary and Brown Rice Flour Flatbread Crust topped with a modified version of my garbanzo avocado mash (see my recent post Worlds Best Garbanzo Avocado Mash), heirloom cherry tomatoes, sliced radishes, and black sesame seeds.

I want to share this vegan pizza crust recipe with y’all because I’m pretty sure it’s the best thing to ever grace my oven, and it will definitely be a staple for me from now on. It has the perfect combination of rich flavors (rosemary is my favorite in this) and crunchy yet doughy texture. It’s also easy and quick to make, and you have the freedom to customize the toppings to your hearts desire! I tried to keep it to as few ingredients as possible, but feel free to add or take out any spices based on your tastes and what you have in your pantry.

You’ll Need:

  • 1 tsp active yeast
  • 2/3 cup all purpose flour
  • 1/2 cup brown rice flour
  • 1/2 cup warm water
  • 1 tsp olive oil
  • 1/3 tsp salt
  • 1/3 tsp dried oregano
  • 1/3 tsp dried rosemary leaves
  • 1/4 tsp garlic powder

Cooking Directions:

  1. In a large bowl, combine 1 tsp active yeast with 1/2 cup warm water and 1 tbsp of all purpose flour, let sit for 5 minutes to let yeast activate
  2. Add in 1/2 cup all purpose flour, 1/2 cup brown rice flour as well as all of the seasonings and 1 tsp olive oil and mix and kneed until dough is soft and slightly sticky
  3. Roll dough into a ball and let sit for 15 minutes, preheat oven to 435 degrees
  4. Add about 1/2 tsp olive oil to the outside of the ball of dough, and use your hands and a bit of flour to spread the dough thin on a cookie sheet lined with parchment paper – remember that the dough will rise slightly in the oven so spread it thin, leaving it just slightly thicker around the edges (think 13-14 inches)
  5. At this point you can add sauce and toppings to your pizza, or you can bake it with no toppings and wait until after the crust is cooked to add toppings (depending on if you want the toppings to be hot or cold)
  6. Bake for 17 minutes or until dough becomes golden brown on the edges
  7. Remove from oven, add toppings, and enjoy!

I hope you enjoy this one as much as I did. Pizza is one of my favorite foods, and it’s even better knowing that each ingredient has nutritional value that will benefit my body. I might consider adding hemp hearts or changing up the spices in the future based on what toppings I intend to use, but I can’t imagine an outcome much better than this rosemary and brown rice flour combo!

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As I said above, I used my yummy Worlds Best Garbanzo Avocado Mash as topping tonight. I modified the mash by adding some baby arugula, another half of an avocado, chili pepper, and pink Himalayan salt.

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Stay healthy and stay compassionate y’all! B-)

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