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Vegan Truffle Flatbread Pizza

Course Main Course, Snack
Prep Time 50 minutes
Cook Time 16 minutes
Rest Time 4 hours

Ingredients

Flatbread Dough

  • 3-3 1/2 cups all-purpose or bread flour
  • 1 1/2 cups warm water
  • 1 packet instant dry yeast
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 1 tsp salt

Mushroom Topping

  • 450 g white or cremini mushrooms
  • 1/4 cup finely chopped parsley
  • 4 tbsp olive oil
  • 2 tbsp vegan margarine
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 20 drops Hedessent Garlic Flavour Drops
  • 15 Drops Hedessent Black Truffle Flavour Drops

Vegan Cheese Spread

  • 2 cups raw cashews soaked in hot water for minimum 4 hours or overnight, then drained
  • 1/2 cup olive oil
  • 1/3 cup water
  • 2 tbsp lemon juice
  • 1 tbsp dried parsley
  • 1 1/2 tsp salt
  • 25 drops Hedessent Parmesan Flavour Drops
  • 20 drops Hedessent Garlic Flavour Drops

Topping

  • 1/2 cup panko or vegan breadcrumbs
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 15 drops Hedessent Parmesan Flavour Drops
  • 10 drops Hedessent Garlic Flavour Drops

Instructions

Flatbread Dough

  • Place all dry ingredients in a stand mixer fitted with a dough hook and blend to combine.
  • Mix water and oil and slowly add mixture to the dry ingredients while mixer is running. Beat until a soft dough forms. If your dough seems too wet, add additional flour one tbsp at a time. If your dough seems dry, do the same with water. Remove dough and place in a lightly oiled bowl.
  • Cover with plastic and allow to rise for a minimum of four hours or overnight in the fridge. It should be doubled in size. Punch down dough and let rest while you are making mushroom mixture.

Vegan Cheese

  • Place all ingredients in a high-powered blender or a food processor and blend until very smooth.  Scrape down the bowl as needed.
  • Once smooth, scrape into a bowl and refrigerate for at least an hour to allow flavours to marry and cheese to thicken

Mushroom Topping

  • Slice mushrooms. In a large pan, heat oil and margarine on medium heat until margarine is melted and bubbly. Add mushrooms and let sauté.
  • When mushrooms release their liquid and start to brown (about 5 minutes) add salt, pepper, balsamic, and Hedessent flavourings.
  • Continue to cook another 1-2 minutes or until most of moisture is gone from the pan. Add parsley and let cool.

Breadcrumb Topping

  • Mix olive oil and Hedessent Flavour Drops together in a bowl. Add breadcrumbs, and salt and mix with a fork. Texture should resemble wet sand.

Assembly

  • Preheat oven to 450°F.
  • Stretch or roll dough on a lightly floured surface and place on a large pizza pan or baking tray. You can also divide dough in 2 and make 2 smaller flatbreads.
  • Spread about 1 to 1 ½ cups vegan cheese to cover dough leaving a ½” edge.
  • Cover flatbread with sautéed mushrooms in a single layer.
  • Sprinkle Breadcrumb toppings over mushrooms. Bake the flatbread for 8 minutes and then turn it and bake another 6 to 8 minutes until crust is golden brown and toppings are toasted. Enjoy!

Video

Notes

This recipe is a great project and easy with the right equipment and if planned ahead. You can make the vegan cheese spread up to one week ahead and the pizza dough up to 3 days ahead.
HOW TO SIMPLIFY THIS RECIPE:
Tor make this a quick weeknight meal, use store bought dough and vegan cream cheese. Make sure to add the Hedessent Flavour Drops to the store cheese for that Parmesan flavour. You may have to adjust the seasoning depending on the brand you buy.