Sesame Flatbread Pizza with Onions, Mushrooms and Tempeh

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OMG, I had to make a flatbread pizza thingy after going to Macaroni Grill last weekend for a family birthday dinner.

One of the things ordered for the table was their flatbread, and of course, I love getting inspired from different restaurants or foods that people order, and this one just caught my attention.

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Making a super thin layer of bread/crust, then having some lovely fresh arugula on the top. That was totally what made me do this.

Now, I have made crackers before, but this is probably the flattest I’ve ever done. It does take a lot of rolling, so keep doing it. If the dough isn’t as flat as it can be, it may not cook for a while.

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I have to say, Trader Joe’s vegan cheese is one of the greatest I’ve ever tasted. What I love is that it really really melts, and it’s so thick and tasty. Though you may not see it as clearly, the taste is there, and it’s better than ever! I totally recommend you to use that if you can get your hands on it. Otherwise, other vegan cheese will also do.

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If all goes well, your flatbread should come out nice and crispy, and should NOT be burnt. I would advise that you check often while you’re baking, because I can’t guarantee all ovens to be alike.

Makes one flatbread pizza that’s ideal for two people (or one, if you’re super hungry).

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Sesame Flatbread Pizza with Onions, Mushrooms and Tempeh

Flatbread
1 cup whole wheat pastry flour
1/4 cup unsweetened almond milk
1 tablespoon extra light olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coconut sugar
1/4 teaspoon Himalayan/sea salt
Few generous sprinkles Italian herbs
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
A few sprinkles pepper
A few sprinkles Himalayan/sea salt

Vegetables
1 small red onion
2 white mushrooms
1 clove garlic
1/7 block tempeh, crumbled
2 teaspoons extra light olive oil
1 teaspoon smoked paprika
1 teaspoon low sodium soy sauce
1 teaspoon molasses
1/2 teaspoon red wine vinegar
1/8 teaspoon Himalayan/sea salt
A small handful vegan cheese (eg Trader Joe’s Vegan Mozzarella)

Topping
1 cup arugula/rocket
1 tablespoon extra virgin olive oil
A sprinkle of pepper
A sprinkle of Himalayan/sea salt

Preheat oven to 325°F (163°C).

In a large bowl, add the whole wheat pastry flour, almond milk, olive oil, garlic powder, onion powder, coconut sugar, salt and Italian herbs. Stir very well, and use your hands to knead the dough until it is smooth and firm.

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Lay it out on a flat surface and use a rolling pin to flatten it into a rectangle. Be sure to flatten as much as you possibly can. Once the shape is pretty good and the dough is very flat, cut the edges off.

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Spray some non-stick cooking oil on a 9×13 inch oven tray. Lay the flat dough carefully on the oven tray. Give the top a generous spray of cooking oil, then sprinkle across a teaspoon of white sesame seed and black sesame seeds. Then, sprinkle some salt and pepper on top.

Bake in the oven for about 11 minutes.

Meanwhile, chop the red onion into thin small slices, slice the mushrooms thinly and finely dice the garlic. Crumble the tempeh piece in your hands until it looks like mince. Combine them all in a bowl, and add the olive oil, smoked paprika, soy sauce, molasses, red wine vinegar and salt. Stir until everything is even.

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After 11 minutes of baking the crust, add the vegetables on top.

Then, add the small handful of vegan cheese. Put it in the oven and bake for another 35 minutes. (If using Trader Joe’s cheese, you can add it 10 minutes before the flatbread pizza finishes baking.)

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Meanwhile, combine the arugula with the extra virgin olive oil and mix well.

Once the flatbread has finished baking, sprinkle the arugula on top, then add on a little sprinkle of salt and pepper and serve.

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Sesame Flatbread Pizza with Onions, Mushrooms and Tempeh
Serves: 2
 

Ingredients
Flatbread
  • 1 cup whole wheat pastry flour
  • ¼ cup unsweetened almond milk
  • 1 tablespoon extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon coconut sugar
  • ¼ teaspoon Himalayan/sea salt
  • Few generous sprinkles Italian herbs
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • A few sprinkles pepper
  • A few sprinkles Himalayan/sea salt
Vegetables
  • 1 small red onion
  • 2 white mushrooms
  • 1 clove garlic
  • 1/7 block tempeh, crumbled
  • 2 teaspoons extra light olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon molasses
  • ½ teaspoon red wine vinegar
  • ⅛ teaspoon Himalayan/sea salt
  • A small handful vegan cheese (eg Trader Joe’s Vegan Mozzarella)
Topping
  • 1 cup arugula/rocket
  • 1 tablespoon extra virgin olive oil
  • A sprinkle of pepper
  • A sprinkle of Himalayan/sea salt

Instructions
  1. Preheat oven to 325°F (163°C).
  2. In a large bowl, add the whole wheat pastry flour, almond milk, olive oil, garlic powder, onion powder, coconut sugar, salt and Italian herbs. Stir very well, and use your hands to knead the dough until it is smooth and firm.
  3. Lay it out on a flat surface and use a rolling pin to flatten it into a rectangle. Be sure to flatten as much as you possibly can. Once the shape is pretty good and the dough is very flat, cut the edges off.
  4. Spray some non-stick cooking oil on a 9×13 inch oven tray. Lay the flat dough carefully on the oven tray. Give the top a generous spray of cooking oil, then sprinkle across a teaspoon of white sesame seed and black sesame seeds. Then, sprinkle some salt and pepper on top.
  5. Bake in the oven for about 11 minutes.
  6. Meanwhile, chop the red onion into thin small slices, slice the mushrooms thinly and finely dice the garlic. Crumble the tempeh piece in your hands until it looks like mince. Combine them all in a bowl, and add the olive oil, smoked paprika, soy sauce, molasses, red wine vinegar and salt. Stir until everything is even.
  7. After 11 minutes of baking the crust, add the vegetables on top.
  8. Then, add the small handful of vegan cheese. Put it in the oven and bake for another 35 minutes. (If using Trader Joe’s cheese, you can add it 10 minutes before the flatbread pizza finishes baking.)
  9. Meanwhile, combine the arugula with the extra virgin olive oil and mix well.
  10. Once the flatbread has finished baking, sprinkle the arugula on top, then add on a little sprinkle of salt and pepper and serve.


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