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Baking recipe · from the recipe book

Whole Wheat Sweet Potato Cauliflower Flatbread Pizzas

A chewy, nutty whole wheat crust brushed with garlic-rosemary oil and topped with caramelized sweet potato, golden cauliflower, sweet red onion, melty mozzarella and tangy feta.

Whole Wheat Sweet Potato Cauliflower Flatbread Pizzas

Ingredients

  • 1¾ cups250 gBread flour
  • 1¼ cups150 gWhole wheat flour
  • 1¼ cups280 gWaterlukewarm, about 95°F (35°C)
  • 1 tsp4 gInstant yeast
  • 1⅛ tsp8 gHoney
  • 1¾ tsp10 gSaltdivided: 8 g for the dough, 2 g for the vegetables
  • ⅓ cup70 gOlive oildivided: 10 g for the dough, 30 g for the vegetables, 30 g for the garlic oil
  • 2½ medium300 gSweet potatoespeeled, halved lengthwise and sliced 1/8 inch thick
  • ½ medium head300 gCauliflowercut into small, thin florets
  • 1 medium110 gRed onionthinly sliced
  • 5 cloves15 gGarlicfinely minced
  • 1¾ tsp2 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • 5½ oz160 gPart-skim mozzarellashredded
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 2 tbsp15 gYellow cornmeal, whole-grainfor dusting

Steps

  1. Make the dough first: in a large bowl, whisk the bread flour, whole wheat flour, instant yeast and the 8 g dough portion of the salt.
  2. Add the lukewarm water, the honey and the 10 g dough portion of the olive oil; stir until no dry patches remain. This is about 70% hydration and 2% salt.
  3. Knead on a clean counter for 8 to 10 minutes until smooth and slightly tacky. Place in a lightly covered bowl and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size and it springs back slowly when poked.
  4. While the dough rises, preheat the oven to 450°F (230°C) with racks in the upper and lower thirds.
  5. Roast the vegetables: on a sheet pan, toss the sweet potato, cauliflower and red onion with the 30 g vegetable portion of the olive oil, the remaining 2 g of salt and the black pepper. Spread in one layer and roast 20 to 25 minutes, flipping once, until tender and browned at the edges.
  6. Make the garlic oil: in a small bowl, stir the remaining 30 g of olive oil with the garlic, rosemary and red pepper flakes.
  7. Raise the oven to 475°F (245°C) and place a sheet pan on the lower rack to heat. Dust a sheet of parchment with half the cornmeal.
  8. Divide the risen dough in half, shape each into a loose ball, cover and rest 10 minutes so it relaxes.
  9. Stretch one ball into a 12 by 8 inch oval flatbread about 1/4 inch thick on the cornmeal-dusted parchment. Brush with half the garlic oil, leaving a thin edge bare.
  10. Scatter half the mozzarella over it, then half the roasted sweet potato, cauliflower and onion, then half the feta.
  11. Slide the parchment onto the hot sheet pan and bake 12 to 14 minutes, until the crust is deep golden, the bottom is crisp and the center reads about 200°F (93°C).
  12. Repeat with the second dough ball on a fresh sheet of parchment dusted with the remaining cornmeal, using the remaining garlic oil, mozzarella, roasted vegetables and feta.
  13. Cool each flatbread on a rack for 5 minutes so the crust stays crisp, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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