Sweet Potato and Sausage Vegan Flatbread

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Sweet Potato and Sausage Vegan Flatbread

Super easy vegan flatbread dough topped with chili crisp, sweet potatoes, vegan sausage and agave. Makes 2 flatbreads.

Prep Time15

Cook Time15

Rest Time1

Total Time1 30

Course: Appetizer, Main Course, Snack

Servings:

Calories: 143kcal

Author: Lauren Boehme

Ingredients

Vegan Flatbread Dough

2 Cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Organic cane sugar
1/2 Cup Non-dairy milk
1/2 Cup Vegan sour cream or vegan yogurt

Toppings

1 Tablespoon Olive oil
4 Cloves Garlic, chopped
1/2 a Sweet onion, diced
6 Ounces Vegan sausage, crumbled
1 Small Sweet potato, sliced very thinly
2 Tablespoons Chili crisp oil, I used Laoganma Spicy Chili Crisp
1/2 Cup Vegan Mozzarella, I used Violife
1/4 Cup Vegan Parmesan, I used Follow Your Heart
2 Tablespoons Agave syrup

Instructions

Make the flatbread dough. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Make a well in the center of the dry ingredients and then pour the non-dairy milk and vegan sour cream or yogurt into the well.
Begin to stir together until the ingredients are too hard to stir. Then start to knead with your hands.
Knead for 2 to 3 minutes or until the dough is no longer sticky and forms a ball.
Let the dough rest on the counter, covered with a kitchen towel for 1 to 2 hours.
While the dough rests, make the toppings. Heat the olive oil on medium high in a large non-stick skillet.
Add the garlic and onions and sauté, reducing heat as needed until the onion becomes translucent. About 1 to 2 minutes.
Then add the sausage to the skillet and break up into pieces with a wooden spoon. Sauté until the sausage is brown and cooked through. About 5 to 6 minutes. Turn the heat off and just let the sausage, garlic and onions to sit on the stove until ready to make the flatbread.
Slice the sweet potato very thinly, using a mandolin if you have one.
When you are ready to make the flatbreads, preheat the oven to 450 degrees(F).
Cut the flatbread dough ball in half, then take one half at a time, roll each half out on a floured surface to about 1/4 inch thick in any shape you want.
Place both of the flatbreads on a large sheet pan sprayed with non-stick spray. You should be able to fit them both on the same sheet pan.
Brush each flatbread with about 1 tablespoon of chili crisp. Then top each with about 1/4 cup of vegan mozzarella. Top that with slices of sweet potato, then top each with half the cooked sausage, garlic and onions, then top that with about 2 tablespoons of vegan Parmesan on each.
Bake for about 15 minutes or until the flatbread is golden brown and the sweet potatoes are tender.
Drizzle the tops of the flatbreads with agave syrup or mix a bit extra chili crisp in with the agave and drizzle that over the top.
Cut into pieces with a pizza cutter and serve.

Video

Notes

If you don't want this to be spicy, I recommend brushing the flatbreads with olive oil and sprinkling with garlic powder. Then drizzle with just agave and no chili crisp.

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