Very Green Vegan Flatbread Pizza

• Meat

  • 1 tsp Hemp hearts

• Produce

  • 4 Artichoke hearts
  • 1 Basil and mint, Fresh leaves
  • 1/2 cup Broccoli
  • 1/2 cup Garbanzo beans, cooked
  • 2 Garlic cloves
  • 1 cup Kale, fresh
  • 1 cup Kale, fresh leaves
  • 1 Onion, small

• Condiments

  • 10 Kalamata olives, pitted and halved
  • 1 Kale pesto
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1/4 tsp Sea salt
  • 1 pinch Sea salt
  • 1 Topping
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Nigella seeds
  • 1/4 cup Pine nuts
  • 1/2 cup Sunflower seeds

• Liquids

  • 1/2 cup Purified water

Found on theawesomegreen.com

Description

Ingredients

• For the crust
• 1&1/2 cups whole wheat flour, plus extra for dusting
• ¼ tsp sea salt
• 1 tbsp extra virgin olive oil
• 2 tsp nigella seeds
• ½ cup warm purified water
• Kale pesto
• 1 cup fresh kale, chopped
• 1 tbsp extra virgin olive oil
• ½ cup sunflower seeds
• 2 garlic cloves
• 1 tbsp lemon juice
• Freshly ground black pepper
• A pinch sea salt
• Topping
• 1 cup fresh kale leaves, stems removed
• ½ cup cooked garbanzo beans
• ½ cup broccoli, cut into small florets
• 1 small onion, cut into thin rings
• 10 kalamata olives, pitted and halved
• 4-5 artichoke hearts, halved (I used canned)
• 1 tsp hemp hearts
• ¼ cup pine nuts
• Freshly ground black pepper
• Fresh basil and mint leaves, to garnish

Directions

• Preheat the oven to 220°C/428°F.
• In a large bowl add the crust ingredients and mix with a fork.
• Use your hands to create a dough and knead it for five minutes, until it becomes elastic.
• Cover with a clean towel, and let it rest for 10 minutes.
• Meanwhile, prepare the kale pesto: all the ingredients into a blender and pulse to obtain a creamy paste.
• Roll the dough on a floured surface, then transfer it onto a baking sheet lined with parchment paper and bake for three minutes.
• Remove from the oven and flip upside down.
• Spread it with kale pesto leaving a 1 inch border round the edge, then add the kale leaves, broccoli florets, artichoke hearts and kalamata olives.
• Top with onion rings, and pine nuts, drizzle with olive oil, season with black pepper and bake for seven minutes, until the crust becomes golden.
• Garnish with fresh basil and mint leaves and hemp hearts, and serve.