Sourdough Roasted Kale and Pepper Flatbread

My family has been loving the sourdough pizzas and flatbreads I’ve been making lately, and this roasted kale and pepper flatbread has quickly become a favourite. The sourdough crust bakes up crisp on the outside while staying soft and chewy in the centre, making the perfect base for all those delicious toppings. And if you’ve never tried roasted kale on a flatbread, you’re in for a surprise! Roasting transforms kale into a crispy and savoury treat, making it the perfect complement to the chewy sourdough crust. Add hot or sweet peppers (your choice) and plenty of garlic, and you have an unexpectedly delicious combination that may just have you wondering why you didn’t put kale on pizza sooner. Read on for the recipe for this delicious sourdough roasted kale and pepper flatbread!

Why You’ll Love This Flatbread

Sourdough Flavour

Who doesn’t love the unmistakable taste of a sourdough crust? Tangy, crispy and chewy, this crust is an absolute winner, providing the perfect base for this tasty flatbread. Best of all, it’s easier on digestion, making it a top pick for a variety of occasions.

Easy Way to Use Sourdough Starter

I usually end up with more starter than I need, and these flatbreads are a great way to use up excess starter. I usually make a batch of 4 and keep them in the freezer until needed. Simply spray Saran Wrap with a little olive oil and wrap each lump of dough, and keep them in a larger bowl or freezer bag.

It’s a great way to use up a lot of starter at once!

Vegan and Nutritious

These flatbreads are loaded with kale and peppers, making them highly nutritious and tasty.

Kale is high in several nutrients, including vitamins K, A, and C needed for blood clotting, skin and eye health, and immune function. It also contains minerals like calcium, magnesium, and potassium in addition to the antioxidants lutein and zeaxanthin.

The hot peppers are also surprisingly nutrient-dense! They are especially rich in vitamins C, A, B6, and K, and the compound capsaicin, which gives them their heat. Capsaicin has anti-inflammatory properties which can help reduce swelling and pain in some instances. My grandmother suffered from osteoarthritis in her knee and experienced relief after she began eating jalapeño peppers daily.

And because this flatbread uses plant-based cheese, it’s completely vegan. Add some plant-based sausage for added protein and flavour.

Great for Lunch, Supper, or As an Appetizer

This flatbread is versatile enough to serve for a variety of meals. Need a tasty entree for lunch or supper? Serve this flatbread with soup or a salad. An appetizer before dinner? This flatbread makes the perfect starter.

It also works well for lunch boxes the next day if you’re not picky about the kale losing its crispness. And I personally enjoy pizza for breakfast!

Ingredients

Sourdough Crust

• Unbleached flour – feel free to substitute some or all of the flour with whole grain spelt flour.
• Sourdough starter – fed or unfed (see notes)
• Olive oil
• Water
• Salt

Toppings

• Fresh kale – torn into bite-sized pieces
• Hot peppers (see notes) – sliced
• Fresh garlic – sliced
• Olive oil
• Salt
• Plant-based Parmesan, grated – store-bought or homemade
• Plant-based mozzarella, shredded – store-bought or homemade. This one melts well.

How to Make Sourdough Roasted Kale and Pepper Flatbread

Prepare the Sourdough

Mix Ingredients

Add all sourdough crust ingredients to a large bowl and mix well. The dough should be a little wet.

Bulk Ferment

Cover the bowl with plastic wrap and allow to ferment for several hours. The dough should roughly double in size (the dough can be prepared the night before and left to ferment overnight).

Stretch and Fold

Using wet hands, stretch and fold the dough over itself several times.

Cold Ferment/Freeze

Transfer the dough from the bowl to a floured surface and divide into two pieces.

Take two pieces of plastic wrap large enough to completely wrap each piece of dough and spray one side with olive oil.

Place a piece of dough on each piece of greased plastic and wrap tightly.

Place the wrapped dough in a bowl and refrigerate for 8 hours.

Alternatively, you can place the dough in a covered bowl and freeze until ready to use.

Roll Out Sourdough Crust

Preheat oven to 475 F.

Remove dough from the fridge and unwrap. Transfer the dough to a lightly floured surface (if frozen, allow to defrost in the fridge or on the counter first).

Using a flour rolling pin, roll out the dough until you have a round or square shape roughly 8-10” inches in diameter.

Transfer Dough to Griddle

Have a cast-iron griddle preheating on the stove over medium heat while rolling out the dough.

Once hot, add enough olive oil to cover the pan.

Carefully transfer the rolled-out dough to the griddle (this will give it a crispy bottom). Drizzle with a little olive oil, then prepare the veggies.

Prep Veggies

Add kale to a large bowl and sprinkle with olive oil and salt. Massage for about a minute.

Assemble Flatbread

Evenly spread half of the garlic, cheese, peppers and lastly kale over the crust.

Bake Flatbread

Transfer cast iron griddle to the oven and allow to bake for 4-5 minutes. The crust will be golden brown and the kale charred-looking when ready.

Remove from oven and transfer flatbread to a wooden cutting board using tongs (I slide it from the griddle to the board).

Repeat the process for the second flatbread.

Cut into wedges and enjoy hot!

Notes

• Storage and reheating: leftovers can be stored in the fridge for up to two days. Place in the oven at 375 F for 5-8 minutes to reheat.
• Variations: try using sweet peppers instead of hot for a more kid-friendly version, or add plant-based sausage for added protein.
• Cold proof times: the sourdough can be left to proof in the fridge for more than 8 hours if needed, but no more than 24 hours in my experience. The longer the cold proof, the tangier the flavour.
• Sourdough starter: I’ve used both fed and unfed starter to make the dough with good results. The only difference is that the bulk fermentation time may need to be increased if using unfed starter.

Looking for more recipes like this? Check out the Plant-Based Recipes page!

Tried this recipe? Let me know what you think in the comments below!