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Flatbread Pizza

More than 'just' pizza

This fabulous recipe is courtesy of Sarma Melngailis. Toppings for this flatbread pizza include hummus, green olives, cherry tomatoes and za'atar.


½ Cup Navitas Naturals Hemp Seeds
½ Cup Lemon Juice
½ Cup green Olive Tapenade *see recipe below
½ cup green Olives, pitted and halved
¼ cup Sesame Tahini
¼ of a bulb large Fennel, or 1/2 small bulb, shaved very thin on a mandoline
¼ peeled, seeded & finely diced English Cucumber
¾ Cup Navitas Naturals Flax Seed Sprouted Powder
4 Cup Navitas Naturals Cashew Whole Nuts
5 soaked 1 hour or more Cup Walnuts
5 Cup cubed yellow Squash or Zucchini
1 Cup divided Cup Water, + 1/4 to 1/2 Cup
1 Tbsp Sea Salt, + 1 tsp divided
2 small Cloves Garlic
1 halved Pint Cherry, Teardrop or Grape Tomatoes
2 tsp Za'atar Seasoning
Fennel Fronds for Garnish


For the Crusts:

Pulse the walnuts in a food processor to chop into tiny pieces (like couscous), but not completely smooth. Transfer the nuts to a large bowl. Add the squash to the same food processor bowl and grind into tiny pieces, but again not completely smooth. Transfer the squash to the bowl with the walnuts. Add the flaxseed, hemp seeds, salt and about ¼ cup of water, stirring to combine. Add more water until a sticky dough forms – like wet muffin batter. You may need more or less water.

Divide the batter between four 14” lined dehydrator trays. Using an offset spatula, spread the dough to the edge of the trays. The dough can be a bit gummy and sticky, so it helps to dip the spatula in water as you spread the dough (the excess water will all evaporate in the dehydrator). Dehydrate the flatbread at 115°F for six to eight hours, or overnight. When the tops are dry, flip them over and peel away the liners. Dehydrate on screens for another two to four hours.

Once both sides are dry, slide the flatbread onto a large cutting board. With a large chef’s knife, cut into three by five-inch rectangles (or whatever size and shape you want). Place them back on the dehydrator trays and dehydrate another hour or more, as necessary, for firm crusts.

For the Hummus:

In a food processor, add the nuts, lemon juice, garlic, tahini and salt, and process, adding water ¼ cup at a time until you get the smooth, fluffy consistency of hummus. You may need to add more water, or you may want to add olive oil for a richer hummus – just make sure it has enough stiffness so it will hold the toppings on the pizza without running off the sides of the crust.

For Serving:

*Tapenade Recipe: 3 cup pitted green olives, ½ cup extra virgin olive oil, 2 Tbsp. lemon juice and 1 small handful parsley (optional), processed in a food processor and seasoned with freshly ground black pepper to taste.

Spread each crust with hummus and top with tomatoes, fennel, cucumber, olive tapenade and olives. Sprinkle with the za’atar and top with fennel fronds.

Yield: 4-6

Submitted By

Sarma Melngailis