Crispy Pumpkin Flatbread (Schiacciata di Zucca) www.drveganblog.com 65 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous. 2. Add Vegetables and Herbs: Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well. 3. Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly. 4. Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes. 5. Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy. 6. Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs 1. Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous. 2. Add Vegetables and Herbs: Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well. 3. Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly. 4. Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes. 5. Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy. 6. Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs Add Direction Ingredients 1.2 lb butternut squash, peeled and deseeded 1 medium onion 2.5 cups all-purpose flour 1.8 cups cold water extra virgin olive oil Fine salt & pepper 1 tsp rosemary, chopped - + - + - + - + - + - + - + Add ingredient Equipment Large mixing bowl Grater Mandolin or knife Baking Tray parchment paper Convection oven Add equipment Tips Cold water helps create a lighter, airier texture that will bake up crispy. Using high-quality olive oil is key. For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. You may need to adjust the water amount slightly to achieve a smooth dough consistency. A conventional oven works too! Simply bake at the same temperature but monitor the flatbread closely, as it may need a few extra minutes to get crispy Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe