Grilled Sourdough Flatbread – Vegan Yack Attack

Now that the weather is warmer, how many of you have some sourdough discard hanging out in your fridge? Worry not! There are many of us. And to help you use some up, I’ve made this incredibly delicious and easy recipe for grilled sourdough flatbread!

Grilled Sourdough Flatbread cut into slices on a wooden pizza peel

Okay, after the amount of baking I did back in March and April, I have a few serious jars of sourdough discard that I’ve been working through. Ya know, with biscuits, (veganized) cookies, and what not. But as the weather reached triple digits here in Vegas, baking has become less appealing.

Ingredients to make sourdough flatbread

Enter: Grilled Sourdough Flatbread! Kinda like a pizza, but slightly more bready, and made outside so that you don’t have to turn on your oven. Of course, if you don’t have a grill you can still make this in an oven – with a pizza stone preferably. Just follow the cooking instructions for my pesto potato pizza!

Kneading sourdough flatbread dough, and first rise

As an aside, I apologize for the lack of new recipes this month. Just after the 4th I heard from my parents that our dog Bandit (who was almost 16!), crossed the rainbow bridge. You may have seen his adorable furry face on the blog a few times over the years. He was truly the sweetest and I miss him so much.

So, that along with everything else going on in the world has been a bit much, if I’m being honest! Hoping to get back into the swing of blogging things this week, and continue to bring you tasty recipes and new videos.

Image collage of making white bean basil spread


  • Mixing bowls
  • Rolling pin
  • Pizza peel or baking sheet
  • Spatula
  • Food processor or blender
Process shots of grilling flatbread crust then topping it with white bean basil spread and veggies

Ingredients/substitution notes:

  • Unbleached all-purpose flour – regular AP flour will work, as will bread or 00 flours, if you’d like a crispier crust.
  • Sourdough discard – the recipe works better if you let your discard get close to room temperature, if it has been in the fridge. Mine was fed with 1/2 wheat flour, so that changes the texture of the flatbread crust slightly. So this will vary from starter to starter!
  • Instant yeast – I could not find ANY of this in stores so I ordered it with some other items, online. If you have active dry yeast and not instant, read up on how to substitute one for the other. Be mindful that rising times may take longer with ADY.
  • Sugar – I used evaporated cane sugar, though agave nectar could work here. You definitely don’t want to omit it, because it helps feed the yeast.
  • Onion powder – I enjoy the subtle flavor this adds to the crust, but you can leave it out if you’re not a huge fan of onions.
  • White beans – any white bean will work, Northern, cannelini, etc. You can also use chickpeas, it will just have a more hummus flavor/texture.
  • Veggie toppings – Kale, tomato, and red onion go great with the white bean basil spread, but feel free to switch it up with what you have on hand! Bell peppers, olives, artichoke hearts, or even corn could be great on this.
  • Vegan parmesan – I love the bit of savory-ness that the vegan cheese added to the flatbread, but if you aren’t able to get some, just leave it off. It will still be SO good!
Grilled Sourdough Flatbread cut into slices on a wooden pizza peel


For the flatbread crust

  • 2 1/2 cups (335 g) unbleached all-purpose flour
  • 3/4 cup (200 g) sourdough discard
  • 3/4 cup (177 ml) warm water
  • 2 1/2 tablespoons (37 ml) olive oil, divided
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon onion powder
  • 1 teaspoon salt

For the white bean spread

  • 15-ounce can (425 g) white beans, drained and rinsed (or 1 1/2 cups cooked)
  • 1/4 cup (8 g) packed fresh basil leaves
  • 2 tablespoons (10 g) nutritional yeast
  • 2 tablespoons (30 ml) lemon juice
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper

For the toppings

  • 1/2 cup (45 g) thinly sliced, half-moon red onion
  • 1/2 cup (85 g) halved cherry or grape tomatoes
  • 1 cup (20 g) packed, chopped kale, without stems
  • 1/4 cup vegan parmesan shreds, optional
  • Coarse salt
  • Dried oregano


  1. In a large mixing bowl, place flour, sourdough discard, water, 2 tablespoons (30 ml) olive oil, sugar, yeast, onion powder, and salt. Stir it together until you can knead the mixture with your hands. Knead for 4 minutes, until there is no dry flour and the dough is a little tacky but not too wet.
  2. If the dough seems dry, add 1 tablespoon of water, if it seems too sticky, add 1 or 2 tablespoons flour and continue to knead. Now, remove dough, coat bowl with remaining olive oil, and turn the dough ball in it to get coated, as well. Cover with damp towel, or plastic wrap and set in a warm place to rise for 60 minutes.
  3. Once the dough has about doubled in size, turn the bowl over and divide it into two pieces. Form those pieces into balls by pulling from the top-down and tucking underneath. Once the dough is taught, cover it with a towel and let sit for 10 minutes.
  4. Preheat grill to about 475-500F or 240-260C, basically very hot, keeping the lid on. Get out a food processor equipped with an s-blade, and in it place white beans, basil, nutritional yeast, lemon juice, garlic, salt, and pepper. Process until smooth, similar to hummus. Set mixture aside.
  5. Lightly dust your work area with flour and roll out one of the dough balls to an oblong shape, about 1/2-inch (13 mm) thick. You can grab the outer inch or so of the dough and stretch the inside get more of a crust on the outer edge. Transfer it to a lightly dusted pizza peel or inverted baking sheet.
  6. To get the dough on the grill, gently thrust the pizza peel forward to get the first part in contact, near the rear of the grate. Then pull back to allow the rest of the dough to transfer.
  7. Close grill lid and cook for 4-5 minutes, or until the crust has bubbled up and grill marks are prominent. Using a large spatula or tongs, flip the crust back onto the peel/baking sheet.
  8. Spread half of the white bean mixture over the crust, and top with 1/2 of the onion, tomatoes, kale, vegan parm, and a pinch of salt and oregano. Transfer flatbread back to the grill and cook for 3-4 minutes longer, until kale has wilted and grill marks are prominent.
  9. Repeat process for second ball of dough, or prepare them simultaneously if you have a large grill! Once cooked, cut into slices and enjoy.


Ingredient substitution suggestions in the blog post!

Nutrition Information:

Yield: 4 Serving Size: 1/2 flatbread
Amount Per Serving: Calories: 429Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 7gCarbohydrates: 70gFiber: 10gSugar: 6gProtein: 17g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Of course, the toppings in this recipe are great, but the flatbread acts as an awesome base for whatever your heart desires! If you end up making it, I’d love to hear from you.

Grilled Sourdough Flatbread cut into slices on a wooden pizza peel

Lastly, if you have any recipe requests or cravings, I’d also love to hear about those! Lately, I’ve been making really quick and easy bowls, or oats. So, a little boring, but still delicious!

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