Vegan Flatbread Pizza Recipe
Last month I catered my sister in law's wedding. It was quite the challenge since they needed options all the way from Vegan to Steak and just wanted appetizers. Flatbread pizzas were the way to go! It was so fun coming up with different kinds of fancy pizzas. Here is my first installment of my Flatbread Pizzas - a Vegan Roasted Squash and Asparagus Flatbread Pizza. Even if you are a meat-eater, this is sure to satisfy your pizza cravings, while leaving the boring typical toppings behind.
For more check out my blog at: The Realistic Housewife Thanks!
There are a lot of components to this one, so bear with me!
Sauce
1 Butternut Squash
1 Large Yellow Onion
4 Cloves of Garlic
2 Tablespoons of Tofutti Better Than Cream Cheese, Softened (tofu cream cheese)
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Red Pepper Flakes
1/8 Ground Pepper (I used red peppercorns)
3/4 Teaspoon Salt
4 Tablespoons EVOO
Instructions:
Heat 2 tablespoons EVOO in frying pan on medium low
Cut onion in long strips, leave garlic unpeeled
Caramelize onions, stirring occasionally, 25 minutes (I tend to make a big batch and then freeze for later use)
Scooch those onions over and heat garlic, unpeeled, until soft (3-5 minutes)
Squeeze garlic out of peel into food processor and add caramelized onions
Preheat oven to 375 degrees
Cut butternut squash length-wise and drizzle with 2 tablespoons EVOO (both sides) on a cookie sheet, laying squash cut side down
Bake for 30 minutes
Let cool and peel
Add squash, seasonings and tofu cream cheese to food processor
Flatbread Crust
3½ Cups Enriched Bread Flour
2 Cups Warm Water
1½ Teaspoons White Sugar
1½ Teaspoons Active Dry Yeast
1 Tablespoon Vegetable Oil
1 Teaspoon Salt
Light Dusting of Cornmeal
Instructions:
In the mixer bowl add water, yeast and sugar and stir with fork and let sit for 10 minutes until frothy
Add flour and salt
Using a dough hook, mix on low for 4 minutes
Let rise, covered with plastic wrap 12-24 hours in the fridge
Preheat oven to 375 degrees
Roll out very thinly on lightly floured surface
Lightly dust flat cookie sheet (or back of jelly-roll style cookie sheet, or pizza stone) with cornmeal
Bake for 12 minutes, or parbake for 3-5 minutes (right as it starts turning gold) if you want to freeze for later use
Pizza
1 Flatbread Pizza Crust
2 Tablespoons Roasted Squash Pizza Sauce
¼ Yellow Onion
1 Tablespoon EVOO
1 Bunch Asparagus (10-12 spears)
A Couple Sprigs of Fresh Thyme
Salt and Pepper
Instructions
Cut onion into long slices
In frying pan heat oil and saute onion until brown
Preheat oven to 375 degrees
Partially bake crust alone 5 minutes
Spread squash sauce over pizza
Add caramelized onions
Add washed asparagus (snap off the bottoms of the spears)
Sprinkle with salt and pepper to taste
Bake another 5-7 minutes
Sprinkle with fresh thyme
For more check out my blog at: The Realistic Housewife Thanks!
There are a lot of components to this one, so bear with me!
Sauce
1 Butternut Squash
1 Large Yellow Onion
4 Cloves of Garlic
2 Tablespoons of Tofutti Better Than Cream Cheese, Softened (tofu cream cheese)
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Red Pepper Flakes
1/8 Ground Pepper (I used red peppercorns)
3/4 Teaspoon Salt
4 Tablespoons EVOO
Instructions:
Heat 2 tablespoons EVOO in frying pan on medium low
Cut onion in long strips, leave garlic unpeeled
Caramelize onions, stirring occasionally, 25 minutes (I tend to make a big batch and then freeze for later use)
Scooch those onions over and heat garlic, unpeeled, until soft (3-5 minutes)
Squeeze garlic out of peel into food processor and add caramelized onions
Preheat oven to 375 degrees
Cut butternut squash length-wise and drizzle with 2 tablespoons EVOO (both sides) on a cookie sheet, laying squash cut side down
Bake for 30 minutes
Let cool and peel
Add squash, seasonings and tofu cream cheese to food processor
Flatbread Crust
3½ Cups Enriched Bread Flour
2 Cups Warm Water
1½ Teaspoons White Sugar
1½ Teaspoons Active Dry Yeast
1 Tablespoon Vegetable Oil
1 Teaspoon Salt
Light Dusting of Cornmeal
Instructions:
In the mixer bowl add water, yeast and sugar and stir with fork and let sit for 10 minutes until frothy
Add flour and salt
Using a dough hook, mix on low for 4 minutes
Let rise, covered with plastic wrap 12-24 hours in the fridge
Preheat oven to 375 degrees
Roll out very thinly on lightly floured surface
Lightly dust flat cookie sheet (or back of jelly-roll style cookie sheet, or pizza stone) with cornmeal
Bake for 12 minutes, or parbake for 3-5 minutes (right as it starts turning gold) if you want to freeze for later use
Pizza
1 Flatbread Pizza Crust
2 Tablespoons Roasted Squash Pizza Sauce
¼ Yellow Onion
1 Tablespoon EVOO
1 Bunch Asparagus (10-12 spears)
A Couple Sprigs of Fresh Thyme
Salt and Pepper
Instructions
Cut onion into long slices
In frying pan heat oil and saute onion until brown
Preheat oven to 375 degrees
Partially bake crust alone 5 minutes
Spread squash sauce over pizza
Add caramelized onions
Add washed asparagus (snap off the bottoms of the spears)
Sprinkle with salt and pepper to taste
Bake another 5-7 minutes
Sprinkle with fresh thyme