This bright and cheerful vegan flatbread pizza is packed full of flavour. The sweetness of the peppers coupled with garlic, the saltiness of the bacon and zing of the parmesan offers an array of tastes for your palette.
Makes: 4 servings || Takes: 20-25 Minutes
2 cups warm water (around 95°F)
2 tsp yeast
2 tsp salt
4½ cups all-purpose flour, plus a little extra for rolling
2 oz Cashew Alfredo
1 oz roasted garlic
2 cup sautéed spinach
⅓ red bell pepper, thinly sliced
⅓ yellow bell pepper, thinly sliced
2 pieces of Lightlife Fakin’ Bacon Tempeh Strips, chopped into small pieces
⅓ cup Follow Your Heart vegan parmesan
Combine warm water, yeast and salt in a bowl and allow to bloom for around three minutes.
Place yeast mixture in stand mixer with dough hook attachment. Add flour and mix on low for 45 seconds. If mixing by hand, place flour in a medium bowl. Make a small well with your hand, add yeast mixture and gently mix.
Transfer to a floured surface and knead until the dough comes together. It will be slightly sticky to the touch.
Transfer to a lightly oiled bowl and cover. Allow to rest whilst prepping vegetables.
Preheat oven to 350°F.
Roll pizza crust into desired shape on parchment paper.
Transfer to a sheet pan (keeping dough on parchment).
Spread cashew alfredo evenly onto pizza crust, leaving a small gap.
Arrange roasted garlic, sauteed spinach, red and yellow bell peppers and Fakin’ Bacon on top of cashew alfredo.
Sprinkle vegan parmesan evenly around surface.
Bake for 10-15 minutes until cheese is melted and crust is golden brown.