Easy Vegan Asparagus Pizza – Holy Cow Vegan

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this Vegetarian Asparagus Pizza A crisp, flaky puff pastry crust is layered with a creamy, cheesy vegan béchamel sauce and tender asparagus spears.

Vegan Asparagus Pizza on a Baking Sheet.

This easy vegan asparagus pizza is one of the easiest dinners you can make, with very little time required. It’s delicious and kid-friendly and the only pain you’ll have is that you’ll want to make more!

The crust, which comes from a box, is made with puff pastry. A super-creamy, easy vegan béchamel sauce goes on top. Finally you layer all this goodness with tender asparagus spears that make for even more tender deliciousness in the oven.

Spring is the best time of year to eat asparagus. These nutty, tasty and nutritious stalks are at their peak and can be added to many delicious recipes, such as this Vegetarian Potato and Asparagus Tart, Garlic Roasted Asparagus and Potato and Vegan Asparagus Risotto. They’re just as amazing as this vegan asparagus pizza.

The puff pastry makes this a very kid-friendly dinner, although if you have kids who don’t like asparagus, I get it. You can sub other quick-cooking vegetables in this recipe, including mushrooms, cauliflower, and even cooked, shredded potatoes.

Index

Why you will love this recipe

  • delicious. The texture and flavor of the crispy crust, creamy béchamel and tender but slightly crunchy asparagus work magic together.
  • simple. The béchamel sauce takes five minutes to make and after that all you have to do is layer on the ingredients. Bang the pizza in the oven and wait just a few minutes for it to cook completely.
  • versatile. This pizza makes an excellent light lunch or dinner. But if you want to serve it for breakfast or snack, what’s stopping you?
  • Vegan, soy-free and nut-free. May be gluten-free. If gluten-free, use a gluten-free puff pastry and use rice flour in the béchamel sauce instead of all-purpose flour.

material

  • Vegan butter. Olive oil is also good.
  • All-purpose flour. You can use gluten-free flour or rice flour.
  • nutmeg. This is for the béchamel flavor.
  • Stay red pepper. These are optional as we will also add some black pepper to the sauce.
  • Slices of vegan mozzarella cheese. You can leave them out entirely and just use béchamel sauce and asparagus for the pizza crust, but the cheese slices make the pizza a little more kid-friendly and maybe even more adult-friendly.
  • Puff pastry. I use Pepperidge Farm puff pastry, which is vegan. You can use any brand and most are vegan, but be sure to check the labels for ingredients.
  • Asparagus spears. Choose thick spears with firm and tightly closed tips.
  • Extra virgin olive oil

variety

  • Instead of asparagus, use other quick-cooking vegetables, including mushrooms, cauliflower, and even slices of cooked potato.
  • To make the pizza gluten-free, use GF puff pastry and rice flour or GF all-purpose flour for the roux.
  • If you want a cheesier flavor for the béchamel, stir in a tablespoon of nutritional yeast.

How to Make Vegan Asparagus Pizza

Add flour to butter in saucepan.

Melt the vegan butter in a saucepan. Add the flour and fry for a few minutes, stirring constantly.

Roux is cooked in a saucepan.

You’ll know when the roux is done when it smells fragrant and becomes loose. It will be a light blonde color.

Vegan béchamel sauce in saucepan with chili added.

Slowly stir in the milk, mixing or whisking, so that no lumps form. Once you have a smooth sauce, stir in the nutmeg, allspice, and red pepper flakes, if using. Mix

Vegan cheese added to béchamel sauce in saucepan.

Cook the sauce for a few more minutes until it begins to thicken and coats the back of a spoon. Stir in the vegan cheese, reserving some crumbs for the top, and mix. Add salt to taste. Turn off the heat.

Crust Roll Out for Vegan Asparagus Pizza.

Roll out the puff pastry sheet on a lightly floured surface. It should be about 14 inches long and 9 inches wide. Carefully transfer the puff pastry to a baking sheet

The crust is rolled out and layered with vegan béchamel sauce for an asparagus pizza.

With a knife, carefully score a one-inch edge along the border of the puff pastry, taking care not to cut all the way down. Spread the béchamel sauce evenly inside the scored border.

Asparagus spears layered on puff pastry crust.

Layer the trimmed asparagus spears over the béchamel sauce. Brush lightly with olive oil and sprinkle with some salt and pepper.

Baked Vegan Asparagus Pizza on a Baking Sheet.

Bake in a preheated 425-degree oven for 20-25 minutes or until puff pastry is golden brown and puffed. Cool on a rack for five minutes, then slice and enjoy!

Vegan Asparagus Pizza on a Baking Sheet.

Storage instructions

  • This pizza is best eaten right after making it. If you have leftovers, store them in the refrigerator for up to three days. Reheat in the oven until the puff pastry is crispy again.

More delicious tart recipes

If you like this easy vegan asparagus pizza, be sure to check out more vegan main dishes at Holy Cow Vegan!

Vegan Puff Pastry Asparagus Pizza Cut into Three Slices.
Vegan Asparagus Pizza on a Baking Sheet.

Vegan Asparagus Pizza

This vegan asparagus pizza has a crispy, flaky puff pastry crust layered with a creamy, cheesy vegan béchamel sauce and tender asparagus spears.

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Recipe review

Course: Appetite / food / food

Recipe: US

Diet: Vegan, vegetarian

Serving: 6 serving

Calories: 355kcal

Author: Vaishali · Holy Cow Vegan

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instructions

  • Preheat oven to 425°F/220°C.

  • Melt the vegan butter in a saucepan. Add the flour and fry for a few minutes, stirring constantly. You’ll know when the roux is done when it smells fragrant and becomes loose. It will be a light blonde color.

  • Slowly stir in the milk, mixing or whisking, so that no lumps form. Once you have a smooth sauce, stir in the nutmeg, allspice, and red pepper flakes, if using. Cook the mix sauce for a few more minutes until it begins to thicken and coats the back of a spoon.

  • Stir in the vegan cheese, reserving some crumbs for the top, and mix. Add salt to taste. Turn off the heat.

  • Roll out the puff pastry sheet on a lightly floured surface. It should be about 14 inches long and 9 inches wide. Carefully transfer the puff pastry to a baking sheet.

  • With a knife, carefully score a one-inch edge along the border of the puff pastry, taking care not to cut all the way down. Spread the béchamel sauce evenly inside the scored border.

  • Layer the trimmed asparagus spears over the béchamel sauce. Brush lightly with olive oil and sprinkle with some salt and pepper. You can sprinkle a few more cheese slices over the asparagus at this point.

  • Bake for 20-25 minutes or until puff pastry is golden brown and puffed. Cool on a rack for five minutes, then slice and enjoy!

Recipe notes

variety

  • Instead of asparagus, use other quick-cooking vegetables, including mushrooms, cauliflower, and even slices of cooked potato.
  • To make the pizza gluten-free, use GF puff pastry and rice flour or GF all-purpose flour for the roux.
  • If you want a cheesier flavor for the béchamel, stir in a tablespoon of nutritional yeast.

Storage instructions

  • This pizza is best eaten right after making it. If you have leftovers, store them in the refrigerator for up to three days. Reheat in the oven until the puff pastry is crispy again.

nutrition

Calories: 355kcal | Sugars: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fats: 4g | Monounsaturated fats: 11g | Trans fats: 1g | Sodium: 155mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg

Have you tried this recipe?Please leave a comment below and rate the recipe!

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