Autumn Flatbread

Yes! You can have pizza — just be sure it has whole wheat and no dairy. What a great vehicle for veggies!

Whole Wheat Pizza Dough

Ingredients:

2 cups whole wheat flour

1 package active dry yeast

¾ tsp salt

1 cup hot water (hot to touch)

1 Tbsp canola oil

2 tsp agave nectar

Instructions:

1. Pre-heat oven to 425 degrees.
2. In large mixing bowl, combine whole wheat flour, yeast and salt.
3. Blend in water, oil and agave.
4. Stir by hand vigorously until all ingredients are well mixed (~about 3 minutes).
5. Cover with plastic wrap and let rise for ~10-15 minutes in a warm, dry location.
6. Place dough in a lightly greased 12- 14 inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.
7. Bake for 10 minutes until cooked, but not brown. 

Autumn Flatbread (tops the reicpe above):

Ingredients:

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces

1 bunch kale, rinsed and cut into 2-inch ribbons

4 small red onions, quartered (or 1/2 a large red onion, sliced)

3 garlic cloves, sliced

2 cups shredded mozzarella cheese-alternative (try dayia!)

3 sprigs thyme

4 Tbs. extra virgin olive oil, divided

Instructions:

1. Preheat oven to 400.
2. On a rimmed baking sheet, toss squash and red onions with 2 Tbs. oil, the thyme and a pinch of salt and pepper. Roast 30 minutes, checking at 20 and tossing.
3. While squash and onions are baking, heat 2 Tbs. oil over medium in a skillet. Add garlic and sauté for 30 seconds. Add kale and sauté 2 minutes, until slightly softened.  Remove from heat.
4. Brush each prepared crust with a Tbs oil, followed by a cup of shredded cheese alternative. Top with sautéed kale and the roasted squash/onion mixture.
5. Bake for 10 minutes.
6. Top with Almosan-cheese (see recipe) and enjoy once cooled.

Cheezy Sprinkle

Use in place of Parmesan or Romano cheese

Ingredients:

¼ cup nutritional yeast

1 tsp onion powder

1 tsp garlic powder

½  tsp sea salt

½ cup almonds (optional)

Instructions:

1. Put all ingredients into food processor and process into a fine powder. 
2. If using almonds, mixture will keep in your refrigerator for at least 1 month. Without almonds, mixture is shelf-stable.

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