Make pizza night a healthier one by making this veggie-packed vegan flatbread pizza. It's fresh and robust, and ready in less than 30 minutes!
I began making vegan flatbread pizza every Friday night in March of 2020. It was something to look forward to during what was mostly a very scary time, and I had fun experimenting with different toppings and flavor combinations.
When it comes to pizza toppings, the sky's the limit, but I particularly love the combination of sautéed mushrooms and garlic, briny olives, sweet tomatoes, and aromatic basil.
The flatbread becomes slightly toasted and crispy in the oven, and if you're like me, you must finish your pizza off with red pepper flakes.
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⭐️ Why This Recipe Is The Best
- Fresh, bright, aromatic, crispy, and chewy
- Light & healthy pizza option
- Ready in less than 30 minutes
- Easy to assemble
- No special equipment needed
🍄 Ingredient Notes
- Garlic - I highly recommend using fresh garlic for optimal flavor.
- Vegan flatbread - This can be found in the bread (or frozen) section of your local supermarket.
- Vegan cheese - If you are new to vegan cheese, try different brands and see what you like best (they vary quite a bit in flavor and texture). I really like Miyoko's brand for mozzarella cheese. This Spruce Eats article recommends the best vegan cheeses to check out in 2021.
- Fresh basil - Using fresh basil makes a real difference so try to avoid using dried basil.
📝 Variations & Substitutions
- Regular pizza crust. Substitute a regular pizza crust if you prefer (many brands of pizza dough are naturally vegan). If you use a store-bought pizza crust, simply follow the instructions on the package.
- Make homemade flatbread. This is a great (vegan and no-yeast) recipe. You could also use my sourdough naan as your flatbread!
- Gluten-free: Substitute a gluten-free pizza crust.
- Use regular cheese if you don't need your pizza to be plant-based.
- Add your favorite toppings. Eggplant, zucchini, onions, etc. would all taste amazing.
- Add protein. If you want additional protein, add tofu, chickpeas, or your favorite plant-based protein.
🔪 How To Make This
Add olive oil to a medium-sized skillet over medium heat. Place mushrooms in the pan and sauté for around 5-7 minutes. Add garlic and cook for an additional minute.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place flatbread on baking sheet.
Build your pizza by adding mushroom-garlic mixture, spinach, tomatoes, olives, vegan cheese, basil, and salt. If using red pepper flakes, add as well.
Place in oven on center rack until edges become crispy and cheese has melted, around 12-15 minutes.
👩🏼🍳 Expert Tips
- Storage: Leftovers can be stored (covered) in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- To reheat: Place slices in a preheated 350 degree F. oven for 10-12 minutes, until heated through.
💬 Frequently Asked Questions
If store-bought, it depends on the brand. Many flatbreads are naturally vegan, whereas other types of bread contain some form of dairy.
Classic pizza dough contains yeast, so it's a bit thicker than flatbread, which makes for a thinner and crispier crust.
Naan is a type of flatbread that almost always contains dairy, making it a thicker and softer flatbread.
🍝 Related Recipes
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Vegan Flatbread Pizza
Ingredients
- 2 Tablespoons olive oil
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 9- inch vegan flatbread
- ½ cup fresh spinach, roughly chopped
- ½ cup cherry tomatoes, halved
- ½ cup black olives, halved
- ½ cup vegan cheese
- ½ cup fresh basil, roughly torn
- ½ teaspoon salt
- pinch of red pepper flakes (optional)
Instructions
- Add olive oil to a medium-sized skillet over medium heat. Place mushrooms in the pan and sauté for around 5-7 minutes. Add garlic and cook for an additional minute.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place flatbread on baking sheet.
- Build your pizza by adding mushroom-garlic mixture, spinach, tomatoes, olives, vegan cheese, basil, and salt. If using red pepper flakes, add as well.
- Place in oven on center rack until edges become crispy and cheese has melted, around 12-15 minutes.
Notes
- Storage: Leftovers can be stored (covered) in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- To reheat: Place slices in a preheated 350 degree F. oven for 10-12 minutes, until heated through.
Anjali
I love a good flatbread! This flatbread pizza was fresh and satisfying -- the perfect appetizer for our dinner today! It was easy to prepare too!
Gastronotherapy
Thanks, Anjali!
Eileen Kelly
This is one fabulous flatbread pizza. My girls are vegan and my hubs and I try to enjoy branching out with them and enjoy various vegan recipes. We just loved the flavors in this pizza. Fresh and so tasty!
Gastronotherapy
So glad you and your husband enjoyed it, despite not being vegan! 🙂
Cathleen
My husband always wants meat on all his meals, but this pizza is so loaded that I doubt he would miss it!! This looks amazing, bookmarked for later. Thanks so much for the recipe 🙂
Gastronotherapy
Thanks, Cathleen! Yes - this flatbread pizza is super flavorful, so meat-eaters should not miss a thing!
Sarah Baumeister
So much flavor, you don't even miss the dairy.
Sharmila Kingsly
So easy and quick, I am definitely making them. I always love everything quick put together meals especially for dinner This pizza is totally good in just 15 mins..