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 Time30

Cooling time5

Total Time50

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: vegan asparagus pizza, vegan puff pastry pizza

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 (for layering over the bechamel sauce)
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
Olive oil (for brushing the asparagus)
All-purpose flour (for dusting the work surface; use gluten-free flour if needed)

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.
Add salt to taste and turn off the heat. Reserve all 4 oz vegan mozzarella shreds for layering over the bechamel sauce.
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, then layer all 4 oz vegan mozzarella shreds over the sauce.
Layer the trimmed asparagus spears over the cheese. Brush lightly with olive oil and sprinkle on some salt and pepper.
Bake for 20-25 minutes or until the puff pastry is golden brown and puffed. 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.
Cooking time includes making the bechamel sauce and 20-25 minutes baking. Allow five minutes cooling before slicing. Thawing frozen puff pastry is additional.
For nut-free or soy-free pizza, choose suitable milk, vegan butter, vegan cheese and puff pastry. For gluten-free pizza, also use gluten-free puff pastry and flour.

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.