Herbed Flatbread with Pesto and Roasted Veggies

02/27/2020 |
Psyllium preprobiotic, Recipes

Gluten free | Vegan

Satisfy a pizza craving with this healthier, but just as delish quick dish! Our ORGANIC INDIA Original Psyllium Pre & Probiotic Fiber acts as a binding agent for these savory, gluten-free yeast-free flatbreads that come together in minutes. Top with pesto and roasted vegetables for a vibrant light lunch or pair with a fresh side salad for a mouthwatering, easy weeknight meal. 

Each teaspoon of ORGANIC INDIA’s Certified Organic Psyllium Pre & Probiotic Fiber packs a punch of powerful health benefits. In addition to providing a rich source of both soluble and insoluble fiber, 2 billion CFUs probiotics come with every dose. Unlike conventional psyllium husk products, ORGANIC INDIA psyllium is completely free from chemical fertilizers, pesticides, herbicides, and any chemical treatments, promoting digestive and heart health and more while supporting a healthier global environment.  

Makes 4 medium flatbread rounds.

For the topping:

  • 4 cups chopped assorted vegetables for roasting, such as red bell pepper, broccoli, zucchini, and mushrooms 
  • 1 Tablespoon olive oil 
  • Prepared pesto or Detox Vegan Pesto

For the flatbread:

  • 2 Cups gluten free flour blend  
  • 2 Teaspoons baking powder 
  • 2 Tablespoons ORGANIC IDIA Original Psyllium Pre & Probiotic Fiber 
  • ½ Teaspoon sea salt 
  • ½ Teaspoon garlic powder 
  • 1 Tablespoon minced rosemary 
  • 1 Tablespoons minced fresh basil 
  • ½ Cup unsweetened almond milk 
  • 1 Tablespoon olive oil 
  • ¼ Cup plain unsweetened plant-based yogurt 


Prepare the vegetables: preheat the oven to 425 degrees F. Toss vegetables with olive oil and spread on a baking sheet lined with foil. Bake 25-30 minutes, stirring halfway through. 

While the vegetables are roasting, prepare the flatbread. In a large mixing bowl, whisk flour, baking powder, ORGANIC IDIA Original Psyllium Pre & Probiotic Fiber, sea salt, garlic powder, and herbs. Set aside. 

In a small saucepan, gently warm the almond milk. Remove from heat once heated through, and whisk in oil.  

Make a well in the center of the dry mixture, and spoon in the yogurt in the center. Gradually add in the milk mixture, stirring to form a dough.  

Divide the dough into four equal parts and roll or flatten each into rounds or ovals roughly ¼-inch thick. 

Heat a large skillet coated with cooking spray over medium-high heat. One at a time, carefully transfer dough rounds to the skillet and cook for 2 ½ minutes each side, or until lightly browned. 

Top with the roasted veggies, olive oil and pesto, serve, and enjoy!