Roasted Veggie Flatbreads - Forks Over Knives

Name: Roasted Veggie Flatbreads - Forks Over Knives
Ingredients: Cornmeal, for dusting; 1 recipe Homemade Oil Free Pizza Dough; 6 baby potatoes, quartered; 8 Brussels sprouts, quartered; 1 medium carrot, coarsely chopped; 1 medium shallot, coarsely chopped; 1 tablespoon red wine vinegar; Sea salt and freshly ground black pepper, to taste; ⅓ cup balsamic vinegar; 1 cup no-salt-added canned cannellini beans, rinsed and drained; 1 teaspoon finely chopped fresh sage or ¼ tsp. dried sage, crushed; 2 cups fresh microgreens

www.forksoverknives.com

Balsamic glaze is the perfect finishing touch for this roasted vegetable flatbread, which is chock-full of tender veggies. Get the recipe now!

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Ingredients

Cornmeal, for dusting
1 recipe <a href="https://www.forksoverknives.com/recipes/oil-free-vegan-pizza-dough">Homemade Oil Free Pizza Dough</a>
6 baby potatoes, quartered
8 Brussels sprouts, quartered
1 medium carrot, coarsely chopped
1 medium shallot, coarsely chopped
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper, to taste
⅓ cup balsamic vinegar
1 cup no-salt-added canned cannellini beans, rinsed and drained
1 teaspoon finely chopped fresh sage or ¼ tsp. dried sage, crushed
2 cups fresh microgreens