Spinach Artichoke Flatbread With Roasted Tomatoes                             

Makes 8 servings  

Ingredients 

For the Tomatoes: 

  • 1 cup cherry tomatoes, halved 
  • 1 teaspoon water  
  • 1/8 teaspoon sea salt 

For the Flatbread: 

  • 1 14-ounce can or 1 1/2 cups cannellini beans 
  • 1/4 cup water 
  • Juice of 1 lemon 
  • 1/4 cup nutritional yeast 
  • 2 cloves garlic 
  • 1 teaspoon onion powder 
  • 1 teaspoon sea salt 
  • 1 14-ounce can artichoke hearts, drained, rinsed, and roughly chopped 
  • 1 10-ounce bag chopped frozen spinach, thawed, drained, and squeezed dry 
  • 2 6-by-12-inch vegan flatbread crusts (Brands aligned with Universal Meals guidelines are Banza chickpeas crust and Rich’s Home cauliflower crust) 
  • 2 teaspoons Universal Meals Sunflower Parmesan, divided (recipe below) 
  • 1/2 teaspoon crushed red pepper, divided (optional) 
  • 2 tablespoons balsamic reduction or store-bought balsamic glaze 
  • 2 tablespoons roughly chopped basil 

For the Sunflower Parmesan 

Makes 16 servings 

  • 1 cup raw unsalted sunflower seeds or hemp seeds 
  • 3 tablespoons nutritional yeast 
  • 3/4 teaspoon sea salt 
  • 1/2 teaspoon garlic powder 

Directions: 

  1. For the Sunflower Parmesan: 
  2. Add the sunflower seeds or hemp seeds to a food processor and process into small, crumbly bits.  
  3. Add the nutritional yeast, salt, and garlic powder and process into a sandlike consistency. 

For the Flatbreads: 

  1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.  
  2. To make the tomatoes, add the tomatoes, water, and salt to a bowl and toss to coat. Transfer to prepared baking sheet and bake for 20 minutes until the tomatoes have started to wilt and lightly brown. Remove from the oven and set aside. 
  3. To make the flatbread, add the beans, water, lemon juice, nutritional yeast, garlic, onion powder, and salt to a blender or food processor and blend until smooth and creamy. 
  4. Add the crusts to the prepared baking sheet and bake the crusts for 5 minutes. 
  5. While the crusts are baking, add the white bean puree, artichokes, and spinach to a bowl. Mix until well combined. Divide between the 2 crusts, spread in an even layer. Top each flatbread with the roasted tomatoes; lightly press the tomatoes into the mixture. 
  6. Sprinkle with Parmesan and crushed red pepper (if using). Bake for an additional 16-18 minutes until the tops are starting to turn a light golden. 
  7. Remove flatbreads from the oven and drizzle each flatbread with 1 tablespoon of balsamic reduction or balsamic glaze. Sprinkle each flatbread with 1 tablespoon basil.

 

Nutrition Facts 

Per serving (1/4 flatbread): Calories: 140; Fat: 6 g; Saturated Fat: 0 g; Calories From Fat: 2%; Cholesterol: 0 mg; Protein: 8 g; Carbohydrate: 24 g; Sugar: 2 g; Fiber: 6 g; Sodium: 502 mg; Calcium: 53 mg; Iron: 3 mg; Vitamin C: 6 mg; Beta-Carotene: 858 mcg; Vitamin E: 1 mg 

Source: Dustin Harder of DustinHarder.com