Flatbread Pizza Recipe – Try This Amazing Cannabis Infused Recipe

Flatbread pizza cannabis infused

Flatbread Pizza

A dairy free and gluten free dish that is perfect for satisfying the create for traditional pizza! Each flatbread pizza contains 160 calories. This recipe makes 3-4 pizzas.
  • Prep Time 20 Minutes
  • Cook Time 20 Minutes
  • Total Time 40 Minutes
  • Serves 3 People
  • Calories 480 kcal


  • ------- Ingredients for Bread -------
  • ½ TSP Pink Salt
  • 1 TSP Thyme
  • 1 Small Shallot Minced
  • ⅛ TSP Cayenne Pepper
  • ¼ Cup Water
  • 2-4 TSP Infused Avocado Oil
  • 2 Cup Spelt Flour (Measure out 1 cup twice and and keep both separate)
  • ------- Ingredients for Toppings -------
  • 2 TBSP Minced Sundried Tomatoes (In oil or dried soaked in water for at least 3 hrs)
  • 2 TBSP Minced Red Bell Pepper
  • ½ TSP Pink Salt
  • 1 TSP Basil
  • ½ TSP Oregano
  • ½ TSP Thyme
  • ½ TSP Fennel Powder
  • ½ TSP Red Pepper Flakes
  • 3-4 Crimini Mushrooms Sliced
  • 1 Roma Tomato sliced
  • 1 TBSP Sliced Kalamata Olives
  • 5 leaves of fresh Basil cut into thin slices
  • 1 medium Red Onion sliced


  1. ------- For Bread -------
  2. Combine all bread ingredients in a bowl excluding the second cup of spelt flour. Mix together with a whisk.
  3. Gradually add the remaining spelt flour to the mix while kneading and forming the dough into a ball.
  4. Divide the dough into 2-4 pieces. Cover a cutting board with a light layer of dry spelt flour.
  5. Form into small pieces of flatbread.
  6. Using a grill, pan or tortilla grill cook the bread until you have a dry and evenly cooked piece of bread.
  7. ------- For Toppings -------
  8. In a medium sized pan sauté mushrooms and onions at medium high heat for about 5-7 mins until mushrooms and onions begin to sweat.
  9. Add all remaining elements minus the fresh basil.
  10. Continue to sauté for another 5-7 mins stirring periodically.
  11. Turn off heat and stir in fresh basil.
  12. Brush the tops of flatbread with a light amount of olive oil then arrange Roma tomato slices on top. Afterwards add the sautéed elements on top of the tomato slices.
  13. Enjoy!




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What began as an early childhood curiosity has now unfolded into committed passion for Chef Korby Benoit. Chef Korby specializes in vegan cuisine and has done so for nearly 20 years. Originally hailing from the Park Slope section of Brooklyn, he is the son of Haitian immigrants and a product of various New York City cultural movements of stemming from the 1980’s to the present. Throughout his journey Chef Korby has traversed the worlds of music production and DJing, journalism, fine art and fashion. He is a diverse and impassioned creative who relentlessly seeks to create exciting and inspired plant based foods. In recent years he has created a base in Los Angeles where he has launched a meal prep service named Kafou Alkaline Foods. Chef Korby also produced a vegan food, art and music festival called The Plant BASS’D Festival. He is also presently working on the crowdfunding his first cookbook entitled “No Mistakes Allowed”. With a drive to remain curious yet resourceful, Chef Korby has been active in educating people about his journey and culinary techniques. He remains insightful, enterprising and optimistic about his purpose and the potential for all of the human family.

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