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Spinach, Tomato and Olive Flatbread Pizza
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Spinach, Tomato and Olive Flatbread Pizza

A veggie and superfood packed Vegan Spinach Flatbread Pizza recipe that happens to be gluten-free and dairy-free as well. If you have never tried making gluten-free flatbread/pizza crust, with all my tips, this recipes is a good one to start.
Course Pizza
Cuisine American/Italian
Keyword Spinach Flatbread Pizza, Superfood Pizza, Vegan Flatbread
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 321kcal

Ingredients

FOR THE CRUST

  • 1/2 cup brown rice flour plus some for extra dusting
  • 1/4 cup flaxseed powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 can 15.5 oz garbanzo beans, drained and washed – preferably unsalted
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon chia seeds divided
  • 1 tablespoon olive oil

OLIVE SPREAD

  • 1 cup pitted Kalamata olives
  • 1 tablespoon chia seeds
  • 1/4 cup water
  • 1/2 teaspoon Dijon mustard
  • 1 large clove garlic peeled and minced
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon olive oil

FOR THE TOPPING

  • 1 tablespoon olive oil
  • 1/2 medium red onion thinly sliced
  • 1 yellow pepper seeded and chopped
  • 2 cloves garlic peeled and minced
  • 1 cup Portobello mushrooms wiped clean and sliced 1/4 inch thick
  • 1 cup cherry tomatoes halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly grounded
  • 4 cups approximately 5 oz. spinach leaves, thoroughly washed
  • Red Pepper flakes – optional

Instructions

Make the crust

  • Process all ingredients in a food processor until they form a dough. Using your hands form the dough into a compact ball, cover it with stretch film, and allow it to rest for 15 minutes.

Make the olive spread

  • In the mean time make the olive spread. Mix all ingredients in a food processor. Set aside.

To Roll The Dough

  • Lay a big piece of aluminum foil on your counter. Lightly dust the surface and the rolling pin with brown rice flour. Place the dough on top and start rolling the dough, gently, into a 1/8 inch thick layer. Along the way you may need to patch and reshape the dough.
  • At this point, the dough will be on the plate. Put the lightly oiled baking sheet upside down on the plate (place it exactly where you want it to be because once you turn it, it may be very difficult to move the dough) and flip it over. Gently remove the plate and transfer on to a baking sheet.
  • Place it in a pre-heated (350 °F) oven for 18-20 minutes.

Make the topping

  • Heat oil in a large non-stick pan. Add the onions and cook until they are fragrant, 4-5 minutes. Add the yellow peppers, mushrooms, tomatoes, and salt and pepper for seasoning. Give it a gentle stir.
  • Cook for 5 more minutes and turn the heat off. Add the spinach and close the lid. Let the spinach cook with the heat of the other vegetables in the pan for 5 minutes. Using tongs, toss the vegetables in the hot pan to wilt the spinach and combine the flavors.

Assemble the flatbread pizza

  • When the crust is ready, evenly spread the olive spread on the crust.
  • Using tongs, top it with the cooked vegetables.
  • Return it to the oven and bake for 10 more minutes.
  • To serve, sprinkle with more chia seeds and red pepper flakes and cut into slices with a pizza roller.

Nutrition

Calories: 321kcal | Carbohydrates: 27g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Sodium: 1151mg | Potassium: 520mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3187IU | Vitamin C: 73mg | Calcium: 106mg | Iron: 3mg