In my first installment of Flatbread Pizzas I figured I would start with a vegan version and end with steak. Seems logical to me. This Vegan Flatbread Pizza Recipe is so simple and elegant, and even though it has some earthy winter flavors thanks to the roasted squash sauce, it is surprisingly springy. Asparagus is a lovely reminder of buds ready to pop out of the slushy grey and muddy yards. The colors are vibrant, the flavors complex, but not mysterious.
I have had so much fun with these Flatbread Pizzas. I was honored to cater my sister-in-law’s awesome wedding, and these flatbreads were my favorite part. One of the requests was to have vegan options and this was the perfect way to do just that. The Vegan Roasted Squash Dip I made for veggies and pita chips doubled here as a pizza sauce – and it is to die for. My kids were licking the bowl when I was done.
Vegan Roasted Butternut Squash Pizza Sauce and Dip
Ingredients
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
1. Heat 2 tablespoons EVOO in frying pan on medium low
2. Cut onion in long strips, leave garlic unpeeled
3. Caramelize onions, stirring occasionally, 25 minutes (I tend to make a big batch and then freeze for later use)
4. Scooch those onions over and heat garlic, unpeeled, until soft (3-5 minutes)
5. Squeeze garlic out of peel into food processor and add caramelized onions
6. Preheat oven to 375 degrees
7. Cut butternut squash length-wise and drizzle with 2 tablespoons EVOO (both sides) on a cookie sheet, laying squash cut side down
8. Bake for 30 minutes
9. Let cool and peel
10. Add squash, seasonings and tofu cream cheese to food processor
Vegan Flatbread Pizza Crust
This is a standard Cracker Crust Recipe – I give it not as my own, but so you don’t have to go to another page and Google. This recipe makes 5-10 pizzas.
Ingredients
3 1/2 Cups Enriched Bread Flour
2 Cups Warm Water
1 1/2 Teaspoons White Sugar
1 1/2 Teaspoons Active Dry Yeast
1 Tablespoon Vegetable Oil
1 Teaspoon Salt
Light Dusting of Cornmeal
Instructions
1. In the mixer bowl add water, yeast and sugar and stir with fork and let sit for 10 minutes until frothy
2. Add flour and salt
3. Using a dough hook, mix on low for 4 minutes
4. Let rise, covered with plastic wrap 12-24 hours in the fridge
5. Preheat oven to 375 degrees
6. Roll out very thinly on lightly floured surface
7. Lightly dust flat cookie sheet (or back of jelly-roll style cookie sheet, or pizza stone) with cornmeal
8. Bake for 12 minutes, or parbake for 3-5 minutes (right as it starts turning gold) if you want to freeze for later use
Vegan Flatbread Pizza Recipe
Ingredients
1 Flatbread Pizza Crust
2 Tablespoons Roasted Squash Pizza Sauce
1/4 Yellow Onion
1 Tablespoon EVOO
1 Bunch Asparagus (10-12 spears)
A Couple Sprigs of Fresh Thyme
Salt and Pepper
Instructions
1. Cut onion into long slices
2. In frying pan heat oil and sautee onion until brown
3. Preheat oven to 375 degrees
4. Partially bake crust alone 5 minutes
5. Spread squash sauce over pizza
6. Add caramelized onions
7. Add washed asparagus (snap off the bottoms of the spears)
