Veggie Flammkuchen with Leek and Tofu

Ingredients

• 10 g fresh yeast
• 350 g flour
• Salt
• flour (for working)
• 200 g silken tofu
• 2 tbsp freshly chopped thyme
• 3 tbsp rice drink (rice milk)
• pepper (ground)
• 2 leek stalks
• 150 g smoked tofu

Instructions

1. 1.

   Dissolve the yeast in about 150 ml lukewarm water, mix with the flour and 1 tsp salt into a smooth dough that lifts from the bowl. Adjust flour amounts slightly if needed. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Preheat the oven to 240°C fan. Line two baking trays with parchment paper.

3. 3.

   Knead the yeast dough on a floured surface, divide into four pieces and roll each into an elongated flatbread. Place two on each tray.

4. 4.

   Whisk the silken tofu with rice milk and thyme until smooth; season with salt and pepper. Spread the mixture over the dough, leaving a narrow edge free.

5. 5.

   Clean, rinse, dry, and slice the leek into thin rings. Dice the smoked tofu. Distribute leek and tofu over the flatbreads. Bake in the hot oven for 10–15 minutes until golden brown and crisp.

6. 6.

   Remove from trays, lightly salt and pepper, cut into pieces, and serve.