Vegan Asparagus Pizza

5 from 5 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Appetizer/Snack/Meal

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 355kcal

2 tablespoons vegan butter (or olive oil)
2 tablespoons all purpose flour (can sub with gf flour for a gluten-free pizza)
1 cup non-dairy milk (I used cashew milk. Use any plant-based milk of choice, including almond milk, soy milk and cashew milk).
½ teaspoon ground nutmeg
½ teaspoon ground black pepper (add more if you want a spicier sauce)
½ teaspoon red pepper flakes (optional)
4 ounces vegan mozzarella shreds (plus more for sprinkling on top)
1 sheet puff pastry (use gluten-free puff pastry if you want to make this gf)
8 ounces asparagus spears (tough ends trimmed)
Salt to taste

Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
Melt vegan butter in a saucepan. Add the flour and saute for a couple of minutes, stirring constantly. You'll know when the roux is done when it smells aromatic and loosens up. It will be lightly blonde in color.
Stir in the milk slowly, mixing or whisking as you go, to keep lumps from forming. Once you have a smooth sauce, stir in nutmeg, pepper and red pepper flakes, if using. Mix. Cook the sauce a couple more minutes until it begins to thicken and coats the back of a spoon.
Stir in the vegan cheese, reserving some shreds for the top, and mix in. Add salt to taste. Turn off heat.
Roll out the puff pastry sheet on a lightly floured surface. It should be approximately 14 inches long and 9 inches wide. Transfer the puff pastry carefully 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 to the bottom. Spread the bechamel sauce evenly inside the scored border.
Layer the trimmed asparagus spears over the bechamel sauce. Brush lightly with olive oil and sprinkle on some salt and pepper. You can also sprinkle on a few more cheese shreds over the asparagus at this time.
Bake for 20-25 minutes or until the puff pastry is golden brown and puff. Cool on a rack for five minutes, then slice and enjoy!

Variations

Use other quick-cooking veggies, including mushrooms, cauliflower and even cooked potato slices instead of asparagus.
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 bechamel, stir in a tablespoon of nutritional yeast.

Storage instructions

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