Recipe: Karina's vegan flatbread pizza

Use a 6-inch multigrain pita or naan bread and you’ll have a delicious and healthy pizza dinner in no time. Our Powell River Save-On-Foods carries the Flatout brand, which makes delicious high-protein flatbreads, as well as a flatbread meant for thin crust pizza. Check out Townsite Fruit & Veg for many different non-dairy cheese options, as well as smoked tofu.

The grub:

4 x 6-inch flatbreads

8 tbsp tomato paste

1/2 cup smoked tofu, grated

1/2 medium onion, finely chopped

2 white mushrooms, thinly sliced

1/2 bell pepper (any colour), diced

2 Roma tomatoes, sliced

3/4 cup shredded or grated non-dairy cheese (e.g. Daiya brand)

Ground black pepper to taste

The how-to:

Preheat oven to 375 Fahrenheit.

Spread two tablespoons of tomato paste on each flatbread. Add smoked tofu evenly across each flatbread.

Distribute onion, mushrooms, bell pepper, tomatoes and non-dairy cheese evenly across the four flatbreads. Add black pepper.

Place pizzas on ungreased baking sheets and bake for 10-15 minutes, until non-dairy cheese is bubbling and veggies are cooked.

Makes four small pizzas.

Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of two books, and host of a vegan podcast. For more information, go to karinainkster.com.

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