Vegan Cantaloupe Basil Flatbread Pizza
Ingredients
Cashew Ricotta
-
1
cup
raw cashews
-
to cover
water
boiling water
-
1
medium
lemon, juiced
-
¼
cup
plant-based milk, plain, unsweetened
-
1
tablespoon
nutritional yeast
-
1
clove
garlic
-
a pinch
salt (optional)
-
¼
teaspoon
white pepper
Pizza
-
4
pieces
vegan whole grain naan flatbreads (3-ounce each)
-
2
tablespoons
extra virgin olive oil, divided
-
1 ½
cups
cantaloupe, sliced in thin pieces
-
2
tablespoons
pumpkin seeds
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
balsamic vinegar
-
as desired
freshly ground black pepper
-
as desired
course salt (optional)
-
1
cup
kale, finely chopped
-
¼
cup
fresh basil leaves
Instructions
- Soak the cashews in boiling water for 15 minutes, then drain and blend with lemon juice, plant-based milk, nutritional yeast, garlic, salt (optional), and white pepper until slightly grainy.
- Preheat the oven to 375°F.
- Brush each flatbread with ½ teaspoon of olive oil.
- Spread about ¼ cup of cashew ricotta on each flatbread.
- Top each flatbread with 1/3 cup of sliced cantaloupe.
- Sprinkle ½ tablespoon of pumpkin seeds on each flatbread.
- Drizzle 1 teaspoon of balsamic vinegar over each flatbread.
- Add freshly ground black pepper and course salt (optional) to taste.
- Bake in the oven for about 10 minutes until slightly browned.
- Remove from the oven and toss chopped kale with the remaining olive oil, then distribute ¼ cup over each flatbread.
- Top with 1 tablespoon of fresh basil leaves on each flatbread.
- Slice each flatbread into 4 pieces and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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