If you knew you'd live to 100, how would you change your life today?

Pan Baked Flatbread Pesto Pizza

Your favorite local pizza joint closed? Or you finally realized they aren’t using the healthiest of ingredients. But you’re still craving pizza. This healthy version, Pan Baked Flatbread Pesto Pizza, has all the flavor and it’s easy for you to make any time of the day or night. Not much of a baker? Don’t let that stop you. Flatbread is foolproof. But that can be our little secret.

Flatbread:
  • ¾ teaspoon baking powder
  • 2 cups gluten free all-purpose flour or sprouted flour, plus more for surface
  • 1 teaspoons sea salt
  • 1 cup whole fat plain yogurt
  • Extra Virgin Olive oil for drizzling
  • freshly cracked pepper
Directions:

Whisk baking powder, 2 cups flour, and 1 tsp. salt in a large bowl. Add yogurt and stir to combine. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Cover with a kitchen towel, and let rest 15 minutes. Divide into pieces and roll.

Working one at a time, roll out each piece of dough into a round or triangle about ⅛” thick. Heat 1 tbsp. extra virgin olive oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

Cilantro, Basil, and Mint Chutney
  • 1 handful fresh fava bean tips or edamame beans
  • 1 handful fresh mint
  • 1 handful of cilantro
  • 1 handful of basil
  • 1 handful walnuts or seeds of choice
  • 2 cloves garlic, smashed
  • ½ tsp sea salt
  • 2 tablespoons of Extra Virgin Olive Oil
  • Juice of 1 lemon or lime
Directions:

Using a food processor, add in the walnuts, garlic and salt, then pulse until the mixture is crumbly. Next, add in the fava tips or edamame beans and mint, cilantro and basil leaves, then drizzle some olive oil on top. Pulse again until you get a creamy consistency. You might have to scrape down the sides of the food processor or add more olive oil to get the texture you want. Taste to see if it needs more salt or oil. Store in a sealed jar in the fridge for up to a week or use it up on the flatbread.

Toppings:

To assemble the Pan Baked Flatbread Pesto Pizza, spread on a good layer of pesto, top with some soft crumbled feta cheese with some micro-greens. These are also really yummy with melted onions, spinach, ricotta cheese and pesto.  Or top it with sautéed asparagus and sautéed broccolini with micro-greens, edible flowers, some baby tomatoes and micro-greens. Be as creative as you can be with the toppings!

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