Rainbow Veggie Flatbread

Serves 4 – 350 Calories Per Serving – 15g/45g/10g

Ingredients

• 1 Cup Chickpea Flour
• 1 Cup Tapioca Flour
• 1 Tsp Baking Powder
• 1/2 Cup Unsweetened Almond Milk
• 1 1/2 T Olive Oil
• 2 Tsp Apple Cider Vinegar
• 1 Tsp Garlic Powder
• 1 Tsp Basil
• 1 Tsp Oregano
• 1 Tsp Parsley
• 1 Tsp Thyme
• 1 Sweet Potato
• 1/2 Red Onion
• 1/2 Red Bell Pepper
• 1 Zucchini
• 1/2 Cup Vegan Mozzarella Cheese
• 1/4 Cup Vegan Parmesan Cheese
• 2 T Hemp Seeds

Instructions

• Pre-heat oven to 350 and line baking sheet with parchment paper
• Dice sweet potato, zucchini, pepper, and onion and place in a large skillet with 1/2 tablespoon of olive oil and salt, cooking until tender
• In a large bowl, combine both flours, baking powder, salt, and seasonings, mixing well
• Add in olive oil, vinegar, and milk and kneed  into a dough
• Split dough into fourth and flatten into disks on baking sheet, topping with mozzarella
• Bake for 12 minutes, top with veggies, and finish with parmesan and hemp seeds