Vegetarian Flatbread with Zucchini and Fresh Corn

Heat a pan over medium heat. Saute the garlic, corn, squash, salt, pepper, onions, Italian seasoning and crushed red pepper in 2 tsp olive oil in a pan. Cook through for 5-10 minutes.
Warm pita bread in the oven or the toaster oven. Brush with 1/4 tsp olive oil.
Top each flatbread with the zucchini mixture (about ½ cup per flatbread, but you can put as much of it on as you like).
Then, add ¼ cup of vegan cheese and 1 tsp of fresh thyme to each flatbread.
Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

Melt the vegan butter and almond milk over medium-high heat in a medium saucepan.
In a large bowl, whisk together the dry ingredients including the flour and salt. Add the melted butter and milk. Using a spatula fold together until the flour is absorbed.
Turn your dough out onto a floured surface. Knead the dough until it is smooth. This should only take a few minutes. For a less hands-on approach use your food processor to combine the ingredients and knead the dough for you.
Place the ball of dough in a large mixing bowl and cover with plastic wrap. Allow the ball of dough to rest for 30 minutes.
Dust your surface with a little bit of flour. Place the dough ball on the floured surface and cut it into 6 equal parts. Roll each part into a ball. Then roll them out flat using a rolling pin.
Heat a large pan over high heat. There's no need to add any oil. Place one of the flatbreads in the pan. Cook on each side for about 1 1/2 minutes. For best results, wait to flip the flatbread until it is golden brown puffs up. Continue with the rest of the flatbreads.