Who says pizza is off limit for vegans?
Certainly not me. Look at that gorgeous beauty! Easy, crunchy, crispy herbed garlic flatbread is layered with creamy, vegan goat cheese and topped with tender baby potatoes, fresh asparagus, and tart cherry tomatoes.
So dig in! Don't let me stop you. This is one of those recipes that may look super complicated and time consuming. Homemade crust, homemade cheese (or not!), boiling and slicing veggie prep....I know, I know. Believe me when I tell you this was an utter breeze to throw together. I think it's because nothing is really too difficult to prep/assemble/make and it all times up perfectly.
Flatbread Pizza with Asparagus & Baby Potatoes
Makes two medium pizzas
Notes: Use whatever vegan cheese you like. I used the recipe below and made it a few days in advance. Feel free to cut the vegan cheese recipe in half if only using for these pizzas. Cheese adapted from Spabettie.
- 2 cups all purpose flour
- 3 large garlic cloves, minced
- small handful fresh herbs, minced (I used parsley, rosemary, and oregano)
- 1 tsp. kosher salt
- ground black pepper, to taste
- 1/2 cup water (additional as needed)
- 2 cups baby potatoes, boiled, halved and sliced
- 1/2 bunch of fresh asparagus (about 2 cups), sliced diagonally
- 1 cup cherry tomatoes, halved
- 1 cup vegan cheese of your choice (I used the recipe below)
Vegan Goat Cheese (at least 8 hours)
- 1 cup raw cashews, soaked
- 1/2 cup roasted and salted macadamia nuts, soaked
- 1 lemon, juiced
- 1/4 cup water
- 1 Tbsp. apple cider vinegar
- pinch of kosher salt
- 2 vegan probiotic capsules
Start by bringing a large pot of salted water to boil for the potatoes. Once boiling, add the whole potatoes and boil for about 10 minutes, until fork tender. Drain, cool, then halve and slice. Set aside until ready for use.
For the dough, whisk all the ingredients together except for the water in a large electric mixing bowl. Then, fix on the dough attachment and while on low speed, slowly add the water. The dough should be moist, but not wet. When combined, remove and allow to rest for at least 15 minutes.
Place a pizza stone in the oven and preheat to 400 F. Slice up the baby potatoes, asparagus, and cherry tomatoes. Set aside until ready for use.
Roll out the dough balls on a floured surface into two 14 inch pizzas. Transfer one to the pizza stone and bake for 10 minutes at 400 F. Then, top with vegan cheese and half of the prepped veggies. Place back in the oven for 10-15 minutes. Remove, and repeat with second pizza.
Serve hot, drizzled with olive oil and topped with additional herbs and freshly cracked pepper.
Making the Cheese:
Soak the nuts for 2-12 hours in fresh water. Drain, rinse, and place in a blender. Add the remaining ingredients, excluding the probiotics. Blend on high until smooth and creamy, a few minutes, scraping down the sides as needed. Transfer to a small dish and stir in the contents of two vegan probiotic capsules, discarding the shells. Cover and allow to rest overnight (8-24 hours) in a warm place. Store in the fridge. Makes about 1 1/2 cups.
German Word of The Day
Crunchy --> knusprig (canoe-sprych)
Good Deed of The Day
Speak up against animal abuse. Sign the petition calling on the Livestock Marketing Association to protect animals and stop workers who were caught on video viciously beating animals, dragging and lifting them by their ears, tails and hair, and denying them food, water, and proper veterinary care.