• Prep-time: / Ready In:
  • Makes 4 flatbreads

For these fabulous flatbreads, warm homemade crusts get slathered with creamy orange cashew sauce and adorned with sliced kiwis and oranges. If Cara Cara and blood oranges are not available, you can use red grapefruit, navel oranges, or fresh berries.

flatbreads with sliced kiwi and oranges

Ingredients

  • Cornmeal, for dusting
  • 1 recipe Homemade Oil-Free Pizza Dough
  • ½ cup raw cashews
  • ¼ cup orange juice
  • ½ tsp. orange zest
  • Sea salt and freshly ground black pepper, to taste
  • 2 fresh blood and/or Cara Cara oranges, segmented, or 4 mandarin oranges, sectioned
  • 2 fresh kiwifruits, peeled and sliced
  • 2 Tbsp. toasted sliced almonds

Instructions

  1. Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
  2. Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
  3. For cashew cream, in a small bowl combine cashews and enough boiling water to cover. Let stand 1 hour. Drain. Transfer to a small food processor. Add orange juice and orange zest; cover and process until smooth and creamy. Add water, 1 tsp. at a time, and process until desired consistency. Season with salt and pepper.
  4. Spread cashew cream over flatbreads. Top with orange segments, kiwi slices, and almonds.
tags:

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

flatbreads with sliced kiwi and oranges see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap