We hope you enjoy this low fat, vegan, gluten free flatbread with roasted grapes, cauliflower puree and balsamic syrup. As the air gets cooler, grapes become perfectly sweet. The creamy cauliflower puree is a great vegan substitute for cheese and the balsamic adds a sweet note at the end.
For the pizza:
For the pizza crust:
3-1/4 cups Bob’s Red Mill GF Pizza Crust Mix
1-1/2 cups water (warm)
1 Tablespoon egg replacer
1 teaspoon salt
2 Tbsp olive oil
2-1/4 tsp dry yeast
1 cup red grapes, washed and halved lengthwise and tossed in olive oil and a inch of salt
Baby arugula for garnish
Mix together egg replacer with water, yeast and olive oil and allow the yeast to bloom for about 10-15 minutes.
Mix the liquids with the flour and salt and work into a dough in a stand mixer.
To build the flatbread, first heat your grill and preheat your oven to 375 degrees. Form dough into blls about 2″-3” in diameter. On a floured surface, roll the dough into the desired flatbread shape about 1/4” thick.
Grill the pizzas slightly on both sides, until the dough begins to firm up and has visible grill marks.
Spread some of the cashew ricotta on top and add sliced grapes. Bake at 375 for about 10-15 minutes or until cashew ricotta is slightly browned and grapes appear roasted.