Veggie Flatbread Sandwich

I don’t know about you, but after the holidays our team is feeling bloated, sluggish, and overloaded after spending two weeks eating that delish and rich Holiday Food. All those heavy dishes combined with the leftovers for days makes for one heavy entry into the New Year. It’s time for a reset! Pull out the veggies because we are making a fresh & light, gut healthy, flatbread sandwich. Loaded with plant protein, fresh heirloom tomatoes, and topped off with micro-greens, this gluten-free sandwich will send you closer to your health goals for the New Year.

What You’ll Need:

• 1 GoodLove Pizza Crust
• 15oz can of artichokes in water
• 14oz can of cannellini beans or butter beans
• ¼ cup greek yogurt, mayo, or blended cashews
• Lemon juice
• Mezzetta pesto, to spread
• ½ avocado, sliced
• Mezzetta roasted red bell peppers 
• 1 heirloom tomato sliced thinly
• A handful of butter lettuce, baby greens, or arugula
• A pinch of sprouted micro-greens
  

Instructions:

1. Preheat the oven to 475°. Prepare your pizza pan with a drizzle of olive oil and place your frozen crust right on top. Add another drizzle of oil to the outside of the crust, then sprinkle salt on top.
2. Bake the crust for 13-14  minutes or until just browned and still pliable. 
3. Meanwhile, prepare the artichoke & cannellini bean spread. Rinse and drain the beans. Add them to a bowl and with the back of a fork, smash the beans slightly.
4. Drain your artichokes and slice in half. Add to a bowl with the smashed beans and greek yogurt. Add juice of half a lemon. Sprinkle salt and pepper to taste. Stir the mixture together.
5. Remove your crust from the oven and cool until just warm. Slice the crust in quarters. 
6. Start with 1 quarter of the crust. Spread pesto over the full piece of crust. Add an even layer of pesto, then artichoke bean spread. Then layer the baby greens, roasted red bell peppers, slice of heirloom tomato, avocado, and lastly the sprouted greens.
7. Spread an even layer of pesto on the other quarter of crust. Place this crust on top of all your ingredients to build your sandwich.
8. Enjoy!

Tips 👇

⭐ Always check your condiment labels. We decided to use Mezzetta brand pesto and roasted red bell peppers because they are GFCO certified just like us! Be cautious of sneaky ingredients when you are buying anything prepackaged.

⭐ You can customize this flatbread sandwich anyway you like! We decided to keep it vegetarian, but feel free to switch up the flavor combo! You can easily add sliced turkey, bacon, or sub any of the items we used. 

⭐ For a full Vegan sandwich, you can use a vegan mayo or blended cashews to keep things plant-based when making the bean artichoke spread. We decided to use a whole milk Greek Yogurt for that extra tang and probiotic benefit. 

⭐ Watch your crust–unless you want a tasty cracker! To maintain that sandwich style, make sure you cook your crust just to golden brown. Remember, a plain crust cooks faster than a topped one in the oven. But, if you want more of a crunch, have at it–we won’t judge 😉