Preheat the oven to 240°C or 250°C.
Grease two baking trays with some olive oil.
Keep the toppings ready.
Add minced garlic to the creme fraiche and mix well.
Deflate the fermented dough gently. Knead it for a few seconds.
Divide the dough into 2 parts.
Dust the worktop with some flour.
Take one part of the dough and roll it out as thin as possible. Do not worry about the shape. It can be round, oval, irregular. Sprinkle little flour in between so that the dough does not stick to worktop.
Transfer the rolled dough to the prepared tray.
Spread half of the creme fraiche over it.
Add half of the mushroom and onion slices. Add half of the olive slices.
Sprinkle the parsley, salt and pepper over it.
Bake in the hot oven for 10-15 minutes or till the edges are golden brown and crispy.
Repeat the same for the remaining dough.
Enjoy hot vegetarian flammkuchen with your chilled beer or wine.