This wholewheat flatbread pizza with a creamy butter bean base is a nutritious twist on a classic. Packed with fibre, plant-based protein, and wholesome flavour, it’s a healthy and delicious option!
Ingredients
Dough:
- 80g tinned butter beans, drained & rinsed
- 350g plain yoghurt (we used Bio&Me Original Kefir yoghurt)
- 350g flour self-raising wholemeal flour (or use 175g self-raising white flour & 175g self-raising wholemeal flour)
Optional toppings:
- feta cheese, crumbled (30g per serving)
- tomato sauce
- 1 x jar artichoke hearts, drained and cut into ½-inch slices
- anchovies
- black olives, cut in half
- extra virgin olive oil
- fresh basil
- pesto
Method
- Preheat oven to 250°C / 475°C / Gas mark 9 (or as high as your oven allows).
- Mix together the dough ingredients in a large bowl, kneading with your hands. Don’t worry about it being smooth, it can be a chunky consistency.
- Set to rest for 10 mins while you prepare your chosen toppings.
- Roll out the dough very thinly, top with your ingredients and then place in the oven for 20 mins or until it becomes crispy around the edges.
- Top with a drizzle of olive oil and your chosen toppings.
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