Cast-Iron Vegan Flatbread Pizzas with Mushrooms, Onion and Lemony White Bean Spread
Mix a quick no-yeast dough, mash a garlicky white bean spread, and brown mushrooms and onions in a 12-inch cast-iron skillet over medium coals or a medium stove flame. Cook each flatbread 2 to 3 minutes per side, topping it on the second side and covering the skillet for 2 minutes. Plan on about 70 minutes total for 6 flatbreads, including a 15-minute dough rest.
These are pizza-night flatbreads with no oven and no yeast to wait on. The dough comes together in one bowl and rests while you cook the toppings. A mashed white bean spread stands in for cheese. It's creamy, lemony and full of garlic.
The crust blisters in a hot skillet and gets crisp edges with a soft middle. You cook them one or two at a time, so the whole site ends up standing around the fire, eating as they come off. Set up an assembly line and let people top their own.
Cast-Iron Vegan Flatbread Pizzas with Mushrooms, Onion and Lemony White Bean Spread
- Prep
- 25 min
- Cook
- 45 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium coals or medium stove flame
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
16 ingredients, Crew only
Crew Recipe
This one's for the Crew
16 ingredients · 7 steps · Trail Notes · gear list
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