The perfect plant-based, light summer dinner!
Preheat your oven at 180°C. Place the whole garlic bulb in a sheet of aluminum foil and wrap tightly.
Bake the garlic for 15min. Place in a cooling rack and leave it to cool.
In a big bowl, add all dry ingredients for the dough. Add water and mix until a ball is formed. Add more water or flour if needed. Start kneading the dough for at least 10 to 15 min or until soft and spring back to the touch.
Cover with a clean kitchen towel and leave to rest for at least 45min.
Peel the roasted garlic and start slicing the tomatoes. Reserve.
In a food processor, add previously soaked almonds, salt, pepper, lemon juice, water, and peeled roasted garlic. Adjust the amount of garlic to your taste. Blend until smooth. Taste and adjust if needed.
After 45min of resting, the dough should be a size bigger. Knead again for a couple of minutes to release the gas.
Place your dough on a clean, floured surface. With a rolling pin, roll the dough flat on the surface.
Place the dough on a baking sheet. Spread roasted garlic cream on top leaving a small border.
Add sliced tomatoes and sprinkle with fresh thyme and pepper. Bring the edges of the dough up and over tomatoes to create a border.
Bake for 35 to 40 min or until slightly golden brown.