Description
This easy, plant-based recipe for Vegan Cantaloupe Basil Flatbread Pizza is based on whole grain flatbread, made fabulous with the fresh, summery taste of cantaloupe, basil, kale, pumpkin seeds, and home-made cashew ricotta. Get it on the table in 30 minutes!
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 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 has some graininess to the texture. Remove and set aside. Note: while the cashews are soaking, prepare the other ingredients; alternatively save time by soaking the cashews in cold water 3 hours or overnight 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