Knead flour, water, olive oil, yeast and salt to a smooth dough. Cover with a damp cloth and leave in a warm place for 20 minutes.
Cook the potatoes for 20 minutes.
Mix vegan crème fraîche, silk tofu, white wine vinegar, salt and pepper. Slice the potatoes. Dice the smoked tofu. Cut spring onions into rings.
Preheat oven to 230°C.
Roll out the dough as thinly as possible on a floured base with a rolling pin. Then spread evenly with the crème fraîche mixture. Spread the potatoes, smoked tofu and spring onions over the dough.
Bake in the oven for 12 – 15 minutes.