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5 from 1 vote

Very Green Vegan Flatbread Pizza

This green goddess pizza comes with a crispy whole wheat crust and a creamy kale pesto spread, plus your favorite spring ingredients!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Lunch
Cuisine: Vegan
Servings: 3
Author: The Awesome Green


  • For the crust
  • 1 &1/2 cups whole wheat flour plus extra for dusting
  • 1/4 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 2 tsp nigella seeds
  • 1/2 cup warm purified water
  • Kale pesto
  • 1 cup fresh kale chopped
  • 1 tbsp extra virgin olive oil
  • 1/2 cup sunflower seeds
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • Freshly ground black pepper
  • A pinch sea salt
  • Topping
  • 1 cup fresh kale leaves stems removed
  • 1/2 cup cooked garbanzo beans
  • 1/2 cup broccoli cut into small florets
  • 1 small onion cut into thin rings
  • 10 kalamata olives pitted and halved
  • 4-5 artichoke hearts halved (I used canned)
  • 1 tsp hemp hearts
  • 1/4 cup pine nuts
  • Freshly ground black pepper
  • Fresh basil and mint leaves to garnish


  • Preheat the oven to 220°C/428°F.
  • In a large bowl add the crust ingredients and mix with a fork.
  • Use your hands to create a dough and knead it for five minutes, until it becomes elastic.
  • Cover with a clean towel, and let it rest for 10 minutes.
  • Meanwhile, prepare the kale pesto: all the ingredients into a blender and pulse to obtain a creamy paste.
  • Roll the dough on a floured surface, then transfer it onto a baking sheet lined with parchment paper and bake for three minutes.
  • Remove from the oven and flip upside down.
  • Spread it with kale pesto leaving a 1 inch border round the edge, then add the kale leaves, broccoli florets, artichoke hearts and kalamata olives.
  • Top with onion rings, and pine nuts, drizzle with olive oil, season with black pepper and bake for seven minutes, until the crust becomes golden.
  • Garnish with fresh basil and mint leaves and hemp hearts, and serve.