Vegan Raw Veggie Flatbread
Ingredients
Dough
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian Blast
- 2 cups bread flour
Spread
- 8 oz tofutti brands cream cheese
- 1/4 cup vegan mayo
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp dill weed
- 1/8 tsp black pepper
Preparation
In a mixing bowl whisk the yeast, sugar, and water and let sit for 5 minutes.
Stir in olive oil, salt, and Italian seasoning.
Mix in the flour and turn onto a lightly floured surface and knead for 5 minutes.
Lightly oil a bowl, place dough in, cover, and let rise for 2 hours.
Preheat oven to 475 F and place parchment paper on two baking sheets.
Divide the dough in half, lightly stretch it, and place on baking sheets until about 1/4 inch thick or thinner, pressing down the sides and brushing the top with olive oil.
Bake for 15-20 minutes depending on desired softness or crispness, using second to top and middle rack positions.
Remove from baking sheet and let cool for at least 10 minutes on a wire rack.
Mix the spread ingredients well and spread on the cooled flatbread before topping with raw vegetables.
Tips
Allow more cooling time for the flatbread when making the veggie version.
