Flat Bread Pesto Pizza

Flat Bread Pesto Pizza

I really think my husband could live on pizza now that I make it the vegan, yeast-free way. It’s so difficult when you are Italian, and you can’t have dairy, tomatoes, or regular wheat. When dealing with food allergies, it is difficult sometimes to work around those allergies without spending a fortune. This pizza has become a mainstay in our diet because I’ve learned to use cheaper forms of alternative foods that please both our diets and our palates.

Fat Bread Pesto Pizza

  • 1 recipe flatbread (recipe below)
  • 1 recipe spinach pumpkin seed pesto (or 1 jar of favorite pesto sauce)
  • 1 8-ounce package Daiya Mozzarella Style Shreds
  • Toppings of choice (thin sliced tomatoes, mushrooms, black olives, thinly sliced artichoke hearts, sliced red pepper, thin sliced red onions, etc)

Preheat oven to 400 degrees F.

Spread pesto over prepared flatbread. Top with veggies then cheese or cheese then veggies (which ever way you prefer).

Bake for 20 minutes, watching to make sure the edges of pizza do not burn.

Slice into squares .


My side of pizza

Husband’s side


Flat bread still in Jelly Roll Pan


  • 2 cups flour (I used spelt, but you can use flour of choice or a combination of flours, even a gluten free flour mix with no leavening is good)
  • 1/2 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 1 Tablespoon melted coconut oil
  • 2 1/2 cups water, veggie broth, juice, nut milk (I used veggie broth but you can use choose your favorite liquid and mix up the spices. *See variations below.*

Preheat oven to 400 degrees F.

Whisk the flour, salt, seasonings together in a bowl. Pour in the water and coconut oil. Mix together.

Spray a greased large jelly roll pan. Pour batter into pan.

Bake for 25 minutes.

Cool on wire rack, cut into desired size squares or leave whole to use as pizza crust.

  • Variations:

Apple Cinnamon: Omit Italian seasoning, oregano, and water; substitute 1 teaspoon cinnamon and 2 cups organic apple juice

Orange Vanilla (My favorite) Omit Italian seasoning, oregano, and water; substitute the grated rind of one orange, 1  1.4 cups nut milk, 1 1/4 cups orange juice, and add 1 teaspoon vanilla extract

Taco/Chili: Omit Italian seasoning and water; substitute 1 teaspoon chili powder, and 1 cup salsa, 1 1/2 cup veggie broth

Spinach Pumpkin Seed Pesto

Spinach Pumpkin Seed Pesto

  • 1 bunch fresh spinach, cleaned and stems removed
  • 1/2 bunch flat leaf Italian parsley, stems removed
  • 3 cloves garlic, crushed
  • 1/4 cup raw unsalted pumpkin seeds
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons water or veggie broth

Whirl around in food processor.

Makes about 1 cup.

Use on pizza. Save left overs, to make a wonderful vinaigrette.


2 thoughts on “Flat Bread Pesto Pizza

  1. Pingback: CHALLENGE STILL ON « well2day

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