Everything But the Bagel Vegan Flatbread
This Everything But the Bagel Vegan Flatbread is made with sun-dried tomatoes, shallots and a white sauce. Topped off with arugula & basil.
Ingredients
- 1 16-ounce package pre-made pizza dough
- cornmeal for rolling out dough
- 1 tbsp sun-dried tomato oil from the jar
- 2 tbsp sun-dried tomatoes
- 1 shallot thinly sliced
- 1 clove garlic diced
- salt & pepper
- red pepper flakes
- 4 tbsp vegan cream cheese
- 3 tbsp vegan creamer* unsweetened
- everything but the bagel seasoning
- arugula, olive oil, basil, red pepper flakes for serving
Instructions
- Place the dough on a surface lightly covered in cornmeal and preheat the oven to 500 degrees. Allow the dough to come to room temperature and the oven to preheat for 30 minutes.
- While the dough is resting, add the sun-dried tomato oil to a pan over medium heat. Add the sun-dried tomatoes, shallot, garlic and a pinch of salt, pepper & red pepper flakes. Cook for a couple of minutes, or until everything has softened. Remove from the heat and set aside.
- Combine the cream cheese and creamer in a bowl and whisk until smooth. Set aside.
- To assemble stretch the dough out on a lightly oiled baking sheet. Spread the shallot mixture out on the dough. Drizzle the cream cheese mixture over top. Place in the oven and bake for 10 minutes. Add everything but the bagel seasoning and some arugula, and bake for 3 more minutes.
- Remove from the oven and top with more arugula, basil, red pepper flakes and a drizzle of olive oil (optional). Slice and serve!
Notes
*You can usually find this in the coffee creamer section at the store. You can swap for non-dairy milk, but adjust the amount since non-dairy milk is thinner.
Nutrition
Calories: 357kcal | Carbohydrates: 60g | Protein: 11g | Fat: 10g