This easy plant-based 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. Just whip up your vegan cashew ricotta with raw cashews, then arrange cantaloupe and your toppings over the flatbread before baking for a few minutes, then topping with kale and basil. Then dig in! This colorful, flavorful, healthy Vegan Cantaloupe Basil Flatbread Pizza is like a nutrition-packed salad and light pizza all in one meal!

Simple and breezy, it’s the perfect easy meal for a dinner—you can pair it with a light soup; or even sliced into appetizer servings for the start of a meal or party. Plus, you can get this recipe on the table in 30 minutes!

Vegan Cantaloupe Basil Flatbread Pizza

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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

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

1. 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.

2. Preheat oven to 375 F.
3. Place the flatbread on a baking sheet and brush the surface of each flatbread with 1/2 teaspoon of the extra virgin olive oil.
4. Spoon cashew ricotta (about ¼ cup per pizza) over each flatbread to create small dollops of cashew ricotta.
5. Arrange the sliced cantaloupe (1/3 cup per pizza) over the surface of each flatbread.
6. Sprinkle the pumpkin seeds (1/2 tablespoon per pizza) over the surface of each flatbread.
7. Drizzle balsamic vinegar (1 teaspoon per pizza) over the surface of each flatbread.
8. Sprinkle with freshly ground black pepper and course salt (optional), as desired.
9. Place baking sheet in the oven and bake for about 10 minutes, until bread is slightly browned.
10. Remove from oven.
11. Toss chopped kale with remaining olive oil and arrange (1/4 cup per pizza) over flatbread pizza.
12. Arrange fresh basil leaves (1 tablespoon per pizza) over flatbread pizza.
13. 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.

• Category: Entree
• Cuisine: American

Keywords: vegan pizza, homemade vegan pizza, flatbread pizza, homemade flatbread

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For other plant-based pizza recipes, check out the following:

Rainbow Veggie Pizza on Cornmeal Crust
Arugula Salad Pizza
Potato Crust Pizza with Tempeh and Greens

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