This vibrant, simply and seasonal vegan flat bread is perfect for those chilly autumn and winter nights when your hibernating partner pleas for a pizza during the football game.. and all you want is to desperately cling to your summer waistline.
A pizza can be made healthful and satisfying by making a few simple swaps and adding fresh and seasonal produce to brighten it up. This crust contains whole wheat flour to leave you feeling a bit more full and to provide extra fiber. The walnuts are packed with good fats and oils that will also provide that savory pizza taste and texture, and the sweet potato is loaded with vitamins and minerals, including beta-carotene and loads fiber that will keep your immune system strong and your stomach full. 2 slices should be more than enough for an incredible meal. Try adding 1/2 an avocado, sliced, to those slices if you are feeling extra hungry.
Caramelized Red Onion & Sweet Potato Flat Bread (8 slices)
1.75 cups hot water
2.25 teaspoons active dry yeast
1 tablespoon granulated sugar
1 teaspoon sea salt
2 cups all purpose flour
2 cups whole wheat flour
2 tablespoons olive oil
1 sweet potato, cut into 1/4 inch slices
2 tablespoons olive oil, divided
1 teaspoon rosemary, minced
2 red onions, cut in half then sliced into thin rings
1 teaspoon balsamic vinegar
1 cup spinach
1 ounce walnuts
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
Add flours, olive oil, and salt and knead until smooth.
Place dough back in now cleaned and lightly oiled bowl and rub a dab of oil onto the top of the dough. Cover the bowl with plastic wrap, then a dish towel and let it rise at room temperature for 45 minutes.
While the dough is rising, preheat your oven to 450 degrees F. Place the sliced sweet potatoes on a foil lined baking sheet and mix evenly with 1 tablespoon olive oil and the minced rosemary. Once oven has heated, place on middle rack for 10 minutes or until lightly browned and soft. Remove from oven and let cool.
While the dough is rising, heat 1 tablespoon olive oil over medium heat in a deep large skillet. Once oil is shiny, add sliced red onion and balsamic vinegar. Sauté for 15 minutes or until onions are completely soft (not brown) and stringy. Remove from heat and let cool.
After the dough has completed rising, preheat the oven to 450 degrees F. Remove half of the dough from the bowl (the other half can be frozen or used to make another flat bread) and place on oiled cookie sheet or pizza stone. Spread the dough out trying not to make any holes (if you do, just pinch them back together!). Bake dough on middle rack for 7 minutes.
Remove dough from oven and evenly distribute toppings. Place the flat bread back in the oven for 10 minutes or until crust has lightly browned.
Nutritional Information (per slice)
200 Calories, 30.5g Carbohydrates, 7g Fat, 5g Protein