Herbed flatbread with pesto and roasted veggies (GF, V)
Hello, blog world friends! How’s everyone holding up? As is clear from infrequent posts, we’re hanging in there, but busy. The contrast between theoretically empty calendars and packed seamless days has ceased to be amusing or perplexing, just the norm. I wanted to post this recipe awhile ago, but I just couldn’t get around to it. I thought about uploading it for Easter weekend—because, if you felt so inclined, you could actually shape these fun little flatbreads into bunnies—but it didn’t feel quite springy enough, and to be honest, neither did I.
Don’t get me wrong, we’re good…and very, very grateful. Lack of springtime flavor was mostly down to the snow blanketing the ground on Easter morning. The two days preceding were warm and sunshiny, and brimming with bright moments, such as the annual fruit egg!
There are plenty of bright spots, actually, here. We are among the truly fortunate. Time spent together, beautiful outdoors, and creative means of connection. But there is no denying that every emotion is layered. Enjoyment has an underlying level of guilt interwoven with gratitude. The line between embracing that thankfulness just enough that it doesn’t come across as tone-deaf is awfully fine.
Do you know where my mind goes when it's overwhelmed? I would like to say, it defaults to deep breathing and positive action steps. But, sadly no. When I gift myself a moment of quiet, it decides to ponder things along the lines of: do [x,y,z] like me? Or, depending on the response, why don’t [x,y,or z] like me? I’ve finally learned to consciously turn off that inner voice that likes to wallow in self-beratement, but it takes work. And it goes without saying, it shouldn’t take a pandemic to seal the advice to self: don’t waste your time.
What helps these self-destructive trains of thought? Or simply the dizzying feeling that comes with, say, touring the empty shelves of the grocery store among other masked wanderers? You’ve already figured it out (I know by the smell of sourdough wafting from community to community). It’s a delightful, homey combo of baking and play therapy. Warm, hearty, nourishing breads and classics that remind us of childhood, and the givers who made them.
Well, here’s some quick and easy baking (because being home definitely does not mean time on our hands) that is tactile and soothing, with wellness benefits to boot. As play therapy, it’s super fun and quick to make with kids. Plus, it can satisfy a pizza craving with a healthier, but just as delish quick dish! I used ORGANIC INDIA Original Psyllium Pre & Probiotic Fiber as a binding agent for these savory, gluten-free yeast-free flatbreads that come together in minutes. If you can get your hands on it, however, I can’t tell you how much I love creating for ORGANIC INDIA. Each teaspoon of their Certified Organic Psyllium Pre & Probiotic Fiber packs a punch of powerful health benefits. What’s more, unlike conventional psyllium husk products, ORGANIC INDIA psyllium is completely free from chemical fertilizers, pesticides, herbicides, and any chemical treatments, promoting digestive and heart health and more while supporting a healthier global environment. Top with pesto and roasted vegetables for a vibrant light lunch or pair with a fresh side salad for a mouthwatering, easy weeknight meal. If psyllium’s not available, you could use another alternative on hand—some aquafaba, yogurt, or nothing. You’ll still create some doughy goodness. to dig your hands and teeth into, and enjoy.
Gluten-free, vegan flatbread pesto “pizzas”
Makes 4 medium flatbread rounds.
For the topping:
4 cups chopped assorted vegetables for roasting, such as red bell pepper, broccoli, zucchini, and mushrooms
1 Tablespoon olive oil
Prepared vegan pesto
For the flatbread:
2 Cups gluten free flour blend
2 Teaspoons baking powder
2 Tablespoons ORGANIC IDIA Original Psyllium Pre & Probiotic Fiber
½ Teaspoon sea salt
½ Teaspoon garlic powder
1 Tablespoon minced rosemary
1 Tablespoons minced fresh basil
½ Cup unsweetened almond milk
1 Tablespoon olive oil
¼ Cup plain unsweetened plant-based yogurt
Prepare the vegetables: preheat the oven to 425 degrees F. Toss vegetables with olive oil and spread on a baking sheet lined with foil. Bake 25-30 minutes, stirring halfway through.
While the vegetables are roasting, prepare the flatbread. In a large mixing bowl, whisk flour, baking powder, ORGANIC IDIA Original Psyllium Pre & Probiotic Fiber, sea salt, garlic powder, and herbs. Set aside.
In a small saucepan, gently warm the almond milk. Remove from heat once heated through, and whisk in oil.
Make a well in the center of the dry mixture, and spoon in the yogurt in the center. Gradually add in the milk mixture, stirring to form a dough.
Divide the dough into four equal parts and roll or flatten each into rounds or ovals roughly ¼-inch thick.
Heat a large skillet coated with cooking spray over medium-high heat. One at a time, carefully transfer dough rounds to the skillet and cook for 2 ½ minutes each side, or until lightly browned.
Top with the roasted veggies, olive oil and pesto, serve, and enjoy!