Vegan Asparagus Ricotta Flatbread Pizza! Grab a bite of spring sunshine with every crunchy, emerald-topped bite—these veggie-studded flatbread pizzas turn meals into a cheerful, seriously delicious celebration.
This Vegan Asparagus Ricotta Flatbread Pizza shines as a bright Spring starter or light lunch, blending seasonal greens with creamy dairy-free richness. Imagine ribbons of fresh asparagus perched atop a spread of velvety ricotta, kissed by a tangy dressing that adds zing without overpowering the delicate flavors. A bed of peppery baby arugula and sweet green peas brings crisp, pop-in-your-mouth moments, while a generous sprinkle of fresh mint adds a cooling herbaceous note. All of this crowns a quinoa flatbread that delivers a satisfying crunch and wholesome texture, making every bite feel vibrant and celebratory.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We devoured these delicious mini pizzas, and Yasmeen begged for more after tasting two of them. We were frankly a little shocked that she loved the raw asparagus ribbons and ricotta cheese—talk about a total win all the way around.
If you’re looking for a crowd-pleasing appetizer or lunch, this recipe checks all the boxes: fresh, colorful, and irresistibly flavorful. You gotta give this one a try!
Tips for Success:
- Flavor Profile: This Vegan Asparagus Ricotta Flatbread Pizza is delicious Spring appetizer or lunch. Topped with beautifully ribboned fresh asparagus, baby arugula, and sweet baby peas all coated in a deliciously tangy Dijon flavored dressing on dollops of creamy ricotta with a healthy sprinkle of mint all served on a deliciously crunchy quinoa flatbread.
- Vegan Ricotta: We used our Vegan Ricotta. Feel free to use your favorite brand of ricotta cheese.
- Shaved Fresh Asparagus or Baby Arugula or Both: Feel free to use just shaved asparagus or just baby arugula. The baby peas are optional but add a delicious little crunchy burst of sweetness.
- Quinoa Flatbread: Follow the Basic Quinoa Flatbread recipe, except swap out the plant milk for water (equal amount). Be sure to bake 15 minutes at 425F (preheated oven) and flip, bake for an additional 5 to 7 minutes, longer if needed. When spreading out the batter, be sure to spread each of the batters (6) to a full 4 inches. Spread evenly, watching for thin spots, be sure to get all the batter out of the high-speed blender. Important Note: When flipping the pizza, pull the baking sheet out of the oven and place on the stovetop (or covered counter), slide a spatula underneath the edges of the crust to loosen, then use tongs to flip it over to the other side. It will want to stick but it will come away from the parchment paper easily with a little sliding of the spatula.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator, undressed. Store in a covered air-tight container.
The flatbreads themselves freeze well; however, the dressed flatbreads with salad toppings does not freeze well.
Pantry Products:
- Frozen Baby Sweet Peas: We used peas from a 13 oz. bag of Birds Eye Baby Sweet Peas. Feel free to use your favorite brand of frozen baby sweet peas.
- Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- High-Speed Blender (for making the ricotta and making the flatbread pizza crust)
- 14 x 20 baking sheet (to bake the flatbread pizza crusts) or 2 regular sized baking sheets
If you try this tasty flatbread pizza, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Asparagus Ricotta Flatbread Pizza
- Prep Time: 35 Minutes
- Cook Time: 20-22 Minutes
- Total Time: 55 Minutes
- Yield: 6 Flatbread Pizzas 1x
- Category: Dinner, Lunch
- Method: Oven
- Diet: Vegan
Description
This Vegan Asparagus Ricotta Flatbread Pizza shines as a bright Spring starter or light lunch, blending seasonal greens with creamy dairy-free richness.
Ingredients
Base Topping Ingredients:
- Vegan Ricotta
Flatbread Pizza Crust Ingredients:
- Quinoa Flatbread (see special instructions) * or other flatbread
Dressing Topping Ingredients:
- 1 Tablespoon lemon juice
- 1 teaspoon tahini
- ½ pure maple syrup (+/-)
- 1 teaspoon nutritional yeast
- 1/8 teaspoon Dijon mustard *
- 1/8 teaspoon garlic powder
- Pinch to ¼ teaspoon sea salt (+/-) *
- Pinch black pepper
Other Topping Ingredients:
- 8 to 12 thick asparagus stalks, shaved/ribboned *
- Handful baby arugula *
- 2 Tablespoons frozen baby peas, thawed (+/-) *
- Pinch to ½ teaspoon dried mint (+/-) *
Instructions
- Prepare the Vegan Ricotta as indicated in the Vegan Ricotta Instruction and refrigerate until ready to serve.
- Flatbread Pizza Crust Instructions: Prepare the Basic Quinoa Flatbread as indicated in the Basic Quinoa Flatbread recipe instructions, except substitute the plant milk for water (equal amount). Pour the quinoa batter into 6 spots on a parchment covered 14 x 20 baking sheet (or two regular sized baking sheets). Gently spread each of the 6 batters into a 4-inch rounds. Follow all other instructions, bake for 15 minutes, then flip and bake for an additional 5 to 7 minutes. Make sure when spreading out the quinoa batter to avoid having any thin spots. After baking, set aside to cool.
- In the meantime, make the Prepare the Dressing by adding all the Dressing Ingredients into a small bowl and whisking until well combined. Refrigerate until ready to use.
- First snap the asparagus by holding both ends of the asparagus in your hands and bending until it snaps in half. Then discard the woody bottom end. The woody bottom end is very unpleasant and typically inedible. The asparagus will automatically snap where the asparagus divides the tender end from the woody end. Now shave the asparagus by holding the asparagus by the head and running the sharp vegetable peeler along the stalk from underneath the head to the end. Do several passes, then flip over to do the other side and repeat until you can no longer make ribbons. You will average approximately 3 to 5 passes on each side. You will not use the heads of the asparagus. Save them to steam or use in a soup or other dish.
- Place the shaved asparagus, baby arugula, and thawed baby peas in a bowl, pour the dressing over top and toss well until everything is coated in the dressing.
- To assemble, place a quinoa flatbread (or other flatbread/lavish) on a plate, place a nice dollop of Vegan Ricotta over top and spread it out, then place the shaved asparagus/arugula salad over top and give a generous sprinkle of dried mint (or fresh mint) over top. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 6 small flatbreads
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