Mix the ingredients for the dough in a bowl and knead well. Cover the dough and let it rest covered until the other things are prepared. Preheat the oven (with a baking sheet in it) to a full whack with top and bottom heat.

Mix the ingredients for the vegan sour cream.

Peel the asparagus for the topping and cut diagonally into 1/2 cm slices. Halve the red onion and cut into fine slices. Roast the pine nuts in a pan without addition of any oil.

Divide the dough into three balls and roll each one out thinly on a baking parchment with the help of some flour. Spread the vegan sour cream on the dough and top with asparagus and onion. Season with salt and pepper. Drizzle some olive oil over it and bake until crispy in the oven for about 9 minutes. Serve sprinkled with pine nuts and rocket.