Shaved Zucchini Flatbreads with Roasted Garlic Pesto | Murielle Banackissa

Ingredients

• 1 ½ cups all-purpose flour (, plus more for dusting)
• 1 tsp instant dry active yeast
• ¾ tsp sea salt
• ½ tsp granulated sugar
• 2 tbsp extra virgin olive oil (, plus more for cooking)
• ½ cup lukewarm water ((about 120ºF), plus more as needed)
• 1 garlic head (, unpeeled)
• 1 cup loosely packed fresh basil leaves
• 2 tbsp + 1 tsp lemon juice (, divided)
• 2 tbsp nutritional yeast
• 2 tbsp + 1 tsp extra virgin olive oil (, divided)
• 2 tbsp hemp hearts
• ½ tsp sea salt
• ¼ tsp freshly cracked black pepper
• 1 medium zucchini ((about 6 ounces), shaved using a potato peeler)
• Sea salt
• Freshly cracked black pepper
• Shaved vegan cheese (, for serving (optional - I love Daiya’s Jalapeno Havarti Style cheese))