We love baking with Simple Mills mixes not only because they are delicious, but also because they're made with almond flour and coconut sugar to make them gluten-free friendly! This Caramelized Red Pear, Lemon, & Vanilla Cashew Cream Flatbread is topped with a vegan cream filled with vanilla flavor. For this flatbread, we're using Simple Mills Pizza Dough as the base for our toppings - this is great to make ahead of time, and then assemble toppings before serving and served at room temp!
- 1 box Simple Mills Pizza Dough
- 1/ 4 cup olive oil, dividied
- 2 tablespoons apple cider vinegar
- 1 cup raw cashews, soaked overnight or for at least 30 minutes
- 1 tablespoon vanilla extract
- 1/ 2 teaspoon sea salt
- 3 Medjool dates, pitted and soaked in warm water for 30 minutes
- 1 vanilla bean pod, seeded
- 1 red pear, sliced
- 1 lemon, sliced into rounds
- 2 bunches fresh sage
- 1/ 2 cup pomegranate arils
- Microgreens, as needed
- Flaky salt, as needed
Pre-heat oven to 350˚F. Prepare the Simple Mills Pizza Dough according to box instructions, mix together apple cider vinegar, 2 tablespoons olive oil and 6 tablespoons of water in a large bowl, then combine with the dry mix. Stir until a smooth mass forms. Form into a 10 inch round and place on a parchment lined sheet pan.
Bake the pizza for 10 minutes until cooked through.
Heat 1 tablespoon reamining olive oil in a skillet over medium heat. Once hot, add pear and lemon slices and caramelize each side, cooking about 2 minutes per side.
Remove from pear and lemons from heat and set aside. Heat remaining oil in the same pan, then add the sage leaves and fry for about 30 seconds on each side, then rest on a paper towel to catch the excess oil.
Rinse cashews after soaking and add to a high speed blender along with 1/2 cup water, dates, sea salt,vanilla and vanilla bean seeds. Blend until very smooth.
Layer the cashew cream, lemon, pear and sage on the pizza crust and sprinkle with pomegranate arils and microgreens. Cut into triangles and serve.