Complete with a do-it-yourself flatbread base, this warm and toasty appetizer is sure to satisfy the palates of many. It’s topped with crispy baked Brussels sprouts and mozzarella “cheese” – plus a drizzle of fresh lemon-tahini dressing. It’s a light bite for summer dining, but can be served year-round as a savory starter.
“Cheesy” Brussels Sprouts Flatbread (Vegan)
- 1/4 cup + 2 Tbsp. warm water divided (100 degrees F)
- 1/2 tsp. active dry yeast
- 1/2 tsp. organic cane sugar divided
- 1 Tbsp. avocado oil divided
- 1 cup all-purpose flour
- 1/2 tsp. Himalayan pink salt
- 1 cup plant-based shredded mozzarella "cheese"
- 1 ½ cups Brussels sprouts thinly sliced
- Salt to taste
- Pepper to taste
In bowl, whisk together all dressing ingredients. Cover and refrigerate until ready to use.
In stand mixer, combine active dry yeast, ¼ teaspoon sugar and ¼ cup warm water until mixture is frothy and bubbles form, roughly 15 minutes.
Stir in flour, salt, remaining sugar and water, and 1 ½ teaspoons avocado oil until dough forms. Transfer dough to lightly floured surface. Use hands to knead dough for 2 minutes. Transfer dough to lightly greased bowl and cover with damp towel. Set aside for 1 hour or until doubled in size.
Preheat oven to 475 degrees F. and line baking sheet with parchment paper. When ready, use fists to punch dough to release any air.
On floured surface, roll dough to ¼ in. thickness. Transfer dough to prepared baking sheet. Use fork to press a few holes into each half to release steam during the baking process.
Top dough with mozzarella and layer sliced Brussels sprouts evenly on top. Drizzle with remaining oil and sprinkle lightly with salt and pepper.
Bake 10 minutes or until golden brown. Remove from oven and drizzle lemon-tahini dressing on top. Slice and serve warm.