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Herb & Zucchini Flatbread Pizza (Vegan & Gluten Free) placed on parchment paper on a table. A wine bottle, wine glass and corkscrew in the background and a knife on the side of the pizza. Shown from front.
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Herb & Zucchini Flatbread Pizza (Vegan & Gluten Free)

This is a fresh and herby zucchini flatbread pizza with lots of
Course Appetizer, Baking, Finger Food, Light Lunch, Lunch, Starter
Cuisine All around, Italian
Keyword Dairy-Free, Easy, Fresh, Gluten-Free, Oil Free, Quick, Summer, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 Pizza

Ingredients

For the crust

  • 2 dl Oat flour
  • 3-5 tbsp Water
  • 1 tsp Salt

For the herb dressing

  • 4-5 tbsp (Vegan) plain yoghurt
  • 1/2 tbsp Fresh parsley finely chopped
  • 1/2 tbsp Fresh basil finely chopped
  • 1/2 tbsp Fresh chives finely chopped
  • 1/2 tbsp Fresh mint finely chopped
  • 1/2-1 Lemon juiced
  • 1/2-1 Lemon zest
  • Salt, to taste
  • Pepper, to taste

For the topping

  • 1 Zucchini thinly sliced
  • 1 tbsp Pecan nuts roughly chopped
  • Sea salt (optional) to top

Instructions

  • Combine the ingredients for the crust in a bowl. Start by adding 3 tbsp of water, and then adding more if needed.
  • Flour a plain surface and roll out the dough to a thin layer.
  • Slice the zucchini into thin slices, I used a mandolin.
  • Preheat a nonstick pan over medium heat.
  • Preheat a grill pan over medium heat.
  • Fry the flatbread in the nonstick pan for 2-3 minutes on each side, until it's golden brown.
  • Fry the zucchini for 1-2 minutes, until it's warm and have grill marks.
  • Meanwhile combine the ingredients for the herb sauce in a bowl.
  • When the flatbread is done spread the herb sauce over the flatbread.
  • Top with zucchini, pecan nuts and sea salt (if using).