This sweet potato and sausage vegan flatbread is an easy, flavorful option for a last-minute Thanksgiving appetizer or a cozy autumn snack. The flatbread dough comes together in one bowl without yeast, using pantry staples. It takes five minutes to mix, then rests for an hour so you can prepare toppings or focus on other dishes. When you’re ready it bakes quickly—making it perfect for unexpected guests or a simple holiday spread.
What You Need For This Very Festive Flatbread:
- Flour, baking powder, baking soda, salt and sugar: The dry ingredients for the flatbread dough.
- Non-dairy milk and vegan sour cream or yogurt: I often use oat milk and a cultured vegan sour cream for tender dough.
- Vegan sausage: Crumbleable plant-based sausage works best; the tube-style sausages are easy to break up.
- Garlic and onion: Sautéed briefly to build savory flavor in the topping.
- Sweet potato: Very thin slices are important so the sweet potato becomes tender during baking—use a mandolin if you have one.
- Chili crisp oil: A spoonful brushed on the dough gives spicy, savory depth that contrasts nicely with the sweet potato.
- Vegan mozzarella and vegan Parmesan: Use your preferred brands; these melt and add creamy, salty balance.
The combination of sweet potato and vegan sausage on a crisp, homemade flatbread is comforting and festive. Spread chili crisp across the dough, layer with crumbled sausage and very thin sweet potato slices, then finish with vegan mozzarella and Parmesan. After baking, drizzle with agave—optionally mixed with a little extra chili crisp—for a glossy, sweet-spicy finishing touch. The recipe is forgiving, so feel free to swap or add toppings from your pantry to suit tastes or what you already have on hand.
Why Should You Make This Fall Inspired Flatbread?
- It’s delicious: the contrast of sweet potato, savory sausage, chili crisp and agave is memorable.
- The dough is extremely simple—no yeast, one bowl—and will become a go-to for quick flatbreads.
- If you realize you’re short an appetizer, this uses mostly pantry staples and requires no grocery run.
- If you like spice, the chili crisp gives a satisfying kick.
- If you prefer milder flavors, you can easily swap chili crisp for olive oil and a sprinkle of garlic powder, then drizzle only agave.
Sweet Potato and Sausage Vegan Flatbread
Super easy vegan flatbread dough topped with chili crisp, sweet potatoes, vegan sausage and agave. Makes 2 flatbreads.
Course Appetizer, Main Course, Snack
Prep Time 15 mins
Cook Time 15 mins
Rest Time 1 hr
Total Time 1 hr 30 mins
Servings 16
Calories 143
Author Lauren Boehme
Ingredients
Vegan Flatbread Dough
- 2 Cups All purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Organic cane sugar
- 1/2 Cup Non-dairy milk
- 1/2 Cup Vegan sour cream or vegan yogurt
Toppings
- 1 Tablespoon Olive oil
- 4 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 6 Ounces Vegan sausage, crumbled
- 1 Small Sweet potato, sliced very thinly
- 2 Tablespoons Chili crisp oil
- 1/2 Cup Vegan mozzarella
- 1/4 Cup Vegan Parmesan
- 2 Tablespoons Agave syrup
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar until evenly combined.
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Make a well in the center of the dry ingredients and pour in the non-dairy milk and the vegan sour cream or yogurt.
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Stir until the mixture becomes difficult to combine with a spoon, then start kneading with your hands.
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Knead the dough for 2 to 3 minutes, until it is no longer sticky and forms a smooth ball.
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Cover the dough with a kitchen towel and let it rest on the counter for 1 to 2 hours. This relaxes the gluten and makes rolling easier.
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While the dough rests, prepare the toppings. Heat the olive oil over medium-high in a large non-stick skillet.
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Add the chopped garlic and diced onion and sauté, reducing the heat as needed, until the onion becomes translucent, about 1 to 2 minutes.
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Add the crumbled vegan sausage and break it up with a wooden spoon. Cook for 5 to 6 minutes until browned and heated through. Turn off the heat and leave the mixture in the pan until ready to assemble.
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Slice the sweet potato very thinly—using a mandolin makes this quick and consistent.
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When ready to bake, preheat the oven to 450°F (230°C).
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Divide the dough into two equal pieces. On a lightly floured surface, roll each piece to about 1/4 inch thickness in whatever shape you prefer.
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Place both flatbreads on a large sheet pan lightly greased or lined with parchment; both should fit on one pan.
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Brush each flatbread with about 1 tablespoon of chili crisp. Sprinkle roughly 1/4 cup vegan mozzarella over each, arrange sweet potato slices, divide the cooked sausage, garlic and onion between them, and finish with about 2 tablespoons vegan Parmesan per flatbread.
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Bake for about 15 minutes, until the flatbread edges are golden and the sweet potatoes are tender when pierced with a fork.
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Drizzle the hot flatbreads with agave syrup. For extra contrast, stir a little chili crisp into the agave before drizzling to add an extra layer of sweet-heat.
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Slice with a pizza cutter and serve warm. Leftovers reheat well in a hot oven or toaster oven to crisp the crust again.
Notes
To make this mild, brush the flatbreads with olive oil and sprinkle with garlic powder instead of chili crisp. Drizzle only agave for sweetness. You can easily swap toppings—roasted Brussels sprouts, caramelized onions, or thin apple slices all make great variations that preserve the sweet-and-savory balance.
Nutrition
Calories: 143 kcal
| Carbohydrates: 20 g
| Protein: 5 g
| Fat: 4 g
| Carbohydrates: 20 g
| Protein: 5 g
| Fat: 4 g
