Shaved Zucchini Flatbreads with Roasted Garlic Pesto | Murielle Banackissa

Name: 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))

muriellebanackissa.com

Bright, fresh and cheesy, these flatbreads are customizable, made with easy to find ingredients, and pack a punch! They are perfect as a snack, for lunch or for dinner during the warm summer months.

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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))