Updated: May 11, 2020
I love the versatility of flatbread pizza. You can enjoy them for breakfast, lunch or dinner and they are pretty goof-proof in terms of your toppings. For this recipe, I used cauliflower, broccoli, mini peppers, mushrooms, artichokes and red onion. Once I tried this, I knew it had to be added to my lineup!
5-7 tbsp of hummus (I use about 1/3 of the 10 oz container in olive tapenade or garlic flavor Park Street Deli brand from Aldi)
2 tbsp minced garlic
12 oz artichoke hearts, drained (I get mine from Aldi; the Tuscan Garden brand)
1/4 cup white mushrooms, diced
1 cup of fresh, chopped broccoli
1 cup of fresh, chopped cauliflower
1.5 tbsp vegan butter
1/4 red onion, chopped
4 red/orange/yellow mini peppers, sliced
crushed red peppers (to taste)
fresh dill, chopped (to taste)
Seasonings for roasted veggies (season to taste or use the following amounts):
1 tbsp garlic powder
2 tsp cayenne pepper
1 tbsp smoked paprika
1 tbsp onion powder
I got all of these ingredients from Aldi, except the Earth Balance vegan butter, but that is not an absolute must for this recipe (although it does make the crust more flavorful).
I roasted the veggies (seasoned with garlic powder, cayenne pepper, smoked paprika, onion powder and sea salt) on 400° for 20 mins on one rack. Butter your flatbread, add minced garlic and place on the bottom rack directly or on a sheet pan.
After 20 minutes in the oven, add hummus to the flatbread, then add roasted veggies on top and BAM!!! It is really yummy with the olive tapenade hummus from Aldi, but I've also used their garlic hummus. Top with diced fresh dill (I cut it with kitchen scissors all over the pizza), diced avocado and crushed red peppers to set it all the way off!