Flipping Easy Grilled Flaahbread Fingy

I miss pizza. All of the time.

Thankfully, I have found my own, really easy pizza substitute, which appears to be working for me and my rampant cravings for all things evil.

I love it because even though it does mean a fair amount of grill hokey cokey, it requires very few ingredients or real effort to actually make and you can top it with anything you have, want or would kill someone over at the time of creation. I really recommend a garlic mushroom version. It's good for breakfast, lunch or dinner. Or snacking. Or just becausing. Or greed munching.

Anyway, this time round I went for a veggie pizza version of flatbread, because pizza!

This will serve 2, but quite honestly, why share?


for the flaahbread:
1 cup Doves Farm Gluten Free Bread Flour
1 tsp caraway seeds
salt & pepper
up to a cup of water
olive oil

for the sauce:
1 tin chopped tomatoes
1 red onion, diced
1/2 green chilli, chopped
3-4 garlic cloves
1 tsp oregano
olive oil
salt & pepper

for the toppings:
1/2 courgette, thinly sliced
1/4 aubergine, thinly sliced
4 mushrooms thinly sliced
handful of Moroccon dried olives
Cheezly mozzarella style, sliced

  1. Combine all of the dry flaahbread ingredients in a bowl and mix well. Gradually add water and use a spatular or your hands to bring together into a smooth dough.
  2. Cover the dough in olive oil and then clingfilm and stick it in the fridge whilst you crack on with everything else. Don't ask me the science behind it, I don't know why, but it just seems to come out better after a spell in the fridge. Make it the day before if you want to feel like a super prepared mega chef.
  3. Heat some oil in a saucepan over a low-med heat and gently soften your onion, chilli and garlic. Once soft, sling in your toms, season and simmer until the sauce thickens. You could also blend your sauce to make it smooth and tasty, but my stick blender broke and I could not be bothered to clean my food processor, so I just simmered for ages until thick enough to be a decent pizza sauce.
  4. Heat a grill to moderate and either cover your grill pan in greased tin foil or use a greased baking tray. Get your dough out of the fridge and use your best hands to flatten it over your chosen, greased metallic dough deliverer.
  5. Pop under the grill for about 6 minutes until it's lightly browned. All grills are different, so keep an eye on it, but you knew that, right? Take it out, flip it over and grill the other side to desired doneness.
  6. Take dough out, but keep it on the baking tray- this is very important! You are not done yet, unless you like untopped flaahbreah- smother with pizza sauce, top with courgette, aubergine and mushroom and pop back under the grill for a  minute or two to slightly soften.
  7. Slide out, top with olives and slices of the fake cheese and pop under the grill until cheeseish is all melty. Well, as melty as vegan cheese can be.
  8. Stick it in your face! Try not to rip off the arm of anyone who tries to share it with you. Make it again. And again. And again. Until you pop.


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