Sweet Potato and Sausage Vegan Flatbread
Super easy vegan flatbread dough topped with chili crisp, sweet potatoes, vegan sausage and agave. Makes 2 flatbreads.
Servings: 16
Calories: 143kcal
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.