Description
This Vegan Cantaloupe Basil Flatbread Pizza is a fresh, healthy summer recipe made with creamy cashew ricotta, juicy cantaloupe, kale, basil, pumpkin seeds, and crisp flatbread. Ready in just 30 minutes, it’s a colorful plant-based meal or appetizer that’s vegan, vegetarian, and packed with flavor.
Ingredients
Scale
Cashew Ricotta:
- 1 cup raw cashews
- Boiling water
- 1 medium lemon, juiced
- ¼ cup plant-based milk, plain, unsweetened
- 1 tablespoon nutritional yeast
- 1 clove garlic
- Pinch salt (optional)
- ¼ teaspoon white pepper
Pizza:
- 4 (3-ounce each) vegan whole grain naan flatbreads
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ cups cantaloupe, sliced in thin pieces
- 2 tablespoons pumpkin seeds
- 1 tablespoon + 1 teaspoon balsamic vinegar
- Freshly ground black pepper, as desired
- Course salt, as desired (optional)
- 1 cup kale, finely chopped
- ¼ cup fresh basil leaves
Instructions
- Prepare cashew ricotta by placing cashews in a small bowl and covering with boiling water. Set aside for 15 minutes to soak. Drain water, place the cashews in the container of a blender or food processor, and add lemon juice, plant-based milk, nutritional yeast, garlic, salt (optional), and white pepper. Process a few seconds, just until it’s blended, but still has some graininess to the texture. Remove and set aside. (While the cashews are soaking, prepare the other ingredients. Alternatively, soak the cashews in cold water at least 1 hour in advance.)
- Preheat oven to 375 F.
- Place the flatbread on a baking sheet and brush the surface of each flatbread with 1/2 teaspoon of the extra virgin olive oil.
- Spoon cashew ricotta (about ¼ cup per pizza) over each flatbread to create small dollops of cashew ricotta.
- Arrange the sliced cantaloupe (1/3 cup per pizza) over the surface of each flatbread.
- Sprinkle the pumpkin seeds (1/2 tablespoon per pizza) over the surface of each flatbread.
- Drizzle balsamic vinegar (1 teaspoon per pizza) over the surface of each flatbread.
- Sprinkle with freshly ground black pepper and course salt (optional), as desired.
- Place baking sheet in the oven and bake for about 10 minutes, until bread is slightly browned.
- Remove from oven.
- Toss chopped kale with remaining olive oil and arrange (1/4 cup per pizza) over flatbread pizza.
- Arrange fresh basil leaves (1 tablespoon per pizza) over flatbread pizza.
- Slice each flatbread pizza into 4 pieces, and serve. Makes 4 servings (1 flatbread pizza; 4 slices each).
Notes
To make this recipe gluten-free, use gluten-free naan flatbread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Calories: 575
- Sugar: 8 g
- Sodium: 430 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 16 g
