Recipe: Veggie Flatbread

In the mood for pizza but want something a little bit lighter? Try this flatbread recipe. It comes together quickly and you can put any toppings you want on it. You can even cheat and buy some flatbread from the store for even quicker delivery to your mouth.

Veggie Flatbread
Serves 4
  1. 3 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1 tsp sea salt
  4. 3/4 cups water
  5. 2 tablespoons extra-virgin olive oil
  6. 1-2 medium-sized tomatoes, sliced
  7. 1/2 cup goat cheese, crumbled
  8. 1/2 red onion, sliced
  9. 1 cup chopped basil leaves
  10. Any other toppings (balsamic, arugula, pepper, etc.)
  1. Combine the flour, baking soda, and salt in the bowl of an electric stand mixer, fitted with the dough hook attachment.
  2. Slowly add the water until the mixture forms a dough around the hook. Dust a work surface with flour and knead the dough for 5 minutes until smooth. Cut the dough into 3 or 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. When ready to eat, roll out in to desired shapes and bake for 5-8 minutes at 450 degrees (I did it on a baking sheet, if you had a pizza stone that'd be even better I'm sure)
  4. Take flatbread out and cover with toppings then bake another 5 minutes just to get everything warm and melty. Season and eat.
Adapted from The Daily Meal
Adapted from The Daily Meal
Mab Made Food

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