Step 1

First, make the vegan spinach pesto. Store in the fridge until ready to use. It will last 4-5 days in the fridge.

Step 2

Make the lemon parmesan cheese. This can be made many days in advance and will stay fresh in the fridge.

Step 3

Make the flatbreads, which I recommend the day of for the best fresh taste, but the day before is fine, too. Just make sure to seal them well, so they don't dry out.

Step 4

Once you have all the components made, if using flatbread that is just made and is still warm, go ahead and warm up the pesto (if it's in the fridge) either in the microwave or stove until heated through.

Step 5

Spread the pesto on the flatbread with an even generous layer.

Step 6

Top with lots of the vegan lemon parmesan cheese.

Step 7

Top with red pepper flakes and chiffonade basil. Enjoy!

Step 8

NOTE: If wanting to heat up the whole pizzas instead of warming up the pesto first and melt cheese or something, then just spread the pesto on each flatbread and add whatever toppings and heat in the oven at 375°F  for about 10 minutes. DO NOT add the parmesan cheese until after though or it will burn since it has already been cooked.