Flatbread is really just a spin on pizza. The “crust” is some type of flatbread, and there are less rules about the toppings. You don’t need to use tomato sauce, cheese, and pepperoni. This plant-based garden flatbread, for example, uses pesto, hummus, and vegetables.
This is a great recipe for a quick dinner for one, or for backyard barbecues. You can even put out a build-your-own flatbread bar for fun. The recipe includes instructions for grilling and baking.
Plant-Based Garden Flatbread that’s Easy to Throw Together
This delicious recipe layers protein-rich hummus with rich pesto for a full-bodied and full-flavored experience. But how you top it is really up to you! If you want, you can skip the cheesy topping, or mix up the vegetables. Below are some suggestions for toppings and finding the right ingredients for your needs.
Ingredient Notes
Flatbread – Most flatbread is dairy-free, but watch out for Naan, which is often made with a little dairy. You can alternatively use homemade or store-bought pizza crust, which is also often dairy-free. For gluten-free, use a gluten-free pizza crust, like BFree.
Hummus – Most regular hummus varieties are dairy-free, but read carefully. I have seen dairy added to “classic” hummus before. Also, most brands contain soy oil. If you are strictly soy-free, look for one made with olive or canola oil.
Dairy-Free Cheese Alternative – This is really is an optional ingredient, but if you have some favorite vegan shreds, use them! You might also like a “fresher” cheese alternative, like Miyoko’s Vegan Mozz or a sprinkling of Simple Dairy-Free Parmesan Alternative.
Pesto – Cheese is a pretty common ingredient in pesto, but it doesn’t need to be. Brands like Amore Pesto Paste, Barilla Vegan Pesto, Zest Pesto, and Sacla Free From Pesto are all dairy-free. Most brands do contain nuts, but you can made homemade dairy-free pesto with sunflower seeds, if needed.
Vegetables – Feel free to mix up the toppings! Other vegetables that would be tasty on your plant-based garden flatbread are zucchini, red bell pepper (fresh or roasted), sun-dried tomatoes, and spinach.
This plant-based garden flatbread recipe with photo was shared with us by Sabra.
Special Diet Notes: Plant-Based Garden Flatbread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. See the notes in the post above for options.
Plant-Based Garden Flatbread
Author: Sabra
Recipe type: Entree
Cuisine: Italian
- 1 dairy-free flatbread (gluten-free, if needed)
- 2 tablespoons dairy-free basil pesto (store-bought or homemade)
- 2 tablespoons hummus (like Sabra Classic)
- 4 white button mushrooms
- 2 tablespoons corn (fresh or frozen)
- 3 spears asparagus, cooked until just tender
- ¼ cup vegan mozzarella cheese, shredded
- Olive oil, for drizzling
- Red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Heat your grill or oven to 450°F. Bake the flatbread for 3 to 5 minutes, until it begins to crisp.
- Spread the pesto and then hummus on the flatbread. Sprinkle on the cheese alternative and top with the mushrooms, corn, and asparagus.
- Place the flatbread on the grill, close the lid, and cook for 3 to 5 minutes (if using the oven, broil the flatbread for about 3 minutes).
- Drizzle the flatbread with olive oil and sprinkle it with sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.
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