Greek flatbread pizzas combine a homemade sweet potato flatbread and hummus with Greek veggie toppings and an oil free vinaigrette. Guilt-free winner.
- 2 cups mashed sweet potatoes (2 medium sweet potatoes cubed should be plenty).
- 2–3 cups whole wheat flour (you can use white flour or gluten-free such as chickpea).
- ½ tsp. salt
- 1/3 cup red wine vinegar or white balsamic vinegar
- 1 clove garlic finely minced
- 1 tsp. liquid sweetener such as date syrup, Agave syrup or vegan honey
- 1 tsp. oregano
- 1 cup hummus
- 1 15 oz can chickpeas
- 1 Tbsp. tahini
- 2–3 cloves garlic minced
- 1 lemon, juiced
- 1 cup cherry tomatoes, sliced in half
- 1 green bell pepper sliced
- 1/2 cup black or kalamata olives, pitted and sliced
- 1 small red onion, sliced
- 1 avocado diced
- 1/2 cup flat leaf parsley chopped
- Prepare the hummus, toppings and vinaigrette while the sweet potatoes simmer.
- Finish up those last few things while the flatbread bakes (15 minutes).
- Peel and dice the sweet potatoes into cubes. Place the sweet potato in a medium pot, cover with water and bring the pot to a boil. Turn the heat down and simmer until the potatoes are easily pierced with a fork (15-20 minutes).
- When the potatoes are done, drain and then mash them. Allow them to cool a bit while you measure out the flour and salt.
- In a medium bowl, mix together 2 cups of the flour and ½ tsp. salt. Keep another cup of flour on hand so you can add it if necessary.
- Add 2 cups of mashed sweet potato and mix well (use your hands if you dare). Add more flour if necessary until you have a dough that will form a ball. The dough will naturally be sticky, but you want it to hold its shape so you can form the flatbread.
- If your hummus and toppings are already made, preheat the oven to 4250 F (2200 C).
- To make the flatbread, divide the dough and form 6 equally sized balls (if you are making 1 big pizza, then start rolling it out to fit your pizza pan). Use a rolling pin or your hands to make the sizes and shapes you want. ¼ inch (or just a bit more) is a good rule of thumb.
- Bake the flatbread for 8 minutes until it starts to puff up and brown. Get rid of air pockets by lightly pressing on them with a spatula. Flip the flatbread and bake for another 4-5 minutes until the flatbread is slightly browned and not hard.
- To make the hummus, drain and rinse 1 can of chickpeas, mine 2-3 cloves of garlic, juice 1 lemon and gather 2 Tbsp. tahini. Put everything in a blender or food processor. Blend until smooth, adding a few tablespoons of cold water until you achieve the consistency you want.
- To make the vinaigrette, combine 1/3 cup red wine vinegar, 1 clove minced garlic, 1 tsp. liquid sweetener and 1 tsp. dried oregano in a small bowl or glass jar. Mix until well combined.
Make the pizzas
- Prepare your desired toppings.
- Smear a generous portion of hummus on the flatbread, top with the veggies (don’t forget the parsley).
- Drizzle with vinaigrette right before serving.
- White sweet potatoes can be substituted for orange. Use the same amounts of potato to flour. The resulting dough will be a bit less sweet (although the orange isn’t overpowering).
- If you use chickpea flour, have at least 4 cups on hand. The dough will be quite sticky as you mix it up. Keep adding flour, it will firm up. Bake it according to the directions.
- Bake flatbread ahead of time and reheat in the microwave or wrap loosely in foil and pop them into the oven. This makes a great quick meal or snack.
- Category: Main Courses
- Method: Bake
- Cuisine: Greek
Keywords: Greek flatbread pizzas