Crispy Flax Flatbread

This is a modification of a standard flatbread recipe. It includes the addition of ground flax seed and nutritional yeast.

It's then brushed with olive oil and topped with some scrumptious stuff before baking off in a hot oven.

Dough
2 cups flour
1/4 cup nutritonal yeast
1/4 cup ground flax seed
2 tsps salt
1 tsp black pepper
3 tbls olive oil
2/3 cup water

Toppings
Sliced red onion
Sliced garlic
Cooked vegan sausauge, crumbled
Parsley leaves
Salt and pepper
Olive oil for brushing dough

To make the dough either use a stand mixer or do it my hand in a large bowl. Add all dough ingredients except water. Add water and mix. You want to make a fairly dry, dense dough that still balls together. Add additional water in small increments until dough just barely comes together. Knead for 10 minutes.

Shape into a disk and cover in plastic wrap and rest for 30 minutes.

Dividie dough disk into 6 equal triangles. Dust work surface lightly with flour. Flatten each into 1/8 thick  polygon. It's easiest to just flatten it by hand. Arrange on a lightly greased baking sheet. Brush with oil. Season generously with salt and pepper. Cover with toppings.

Bake at 450 F for 15-20 or until dough is crispy and firm.