When pizza is calling, an easy vegan flatbread is always a good answer! This simple, homemade, flatbread crust is thin and crispy, topped with hummus and veggies for a quick plant-based dinner that’s better than pizza take out in every way!
A few easy steps to an epic family pizza night
- roast squash, onion, garlic (sometimes this is zucchini)
- mix together the 4-ingredient crust
- roll out the crust and par-bake
- spread hummus onto the flatbread
- sprinkle with spinach and roasted veggies
- bake
- slice and enjoy!
Cube and Roast the Squash
There’s no need to peel the squash, but it’s important to wash it well. If there’s any caked on dirt, you may need to soak it before scrubbing.
Roasted delicata squash plus onions and garlic is simple and so flavorful. This flatbread topping is easy to make and will cook while you make the crust.
First cut lengthwise to halve the squash. I use a grapefruit spoon to scoop out the seeds and stringy bits, but any spoon will do. Then, cut into 1″ lengthwise strips. Cut across to form small cubes.
Place cubed squash, garlic cloves (leave their papery skins on) and thinly sliced onions into a bowl.
Drizzle with olive oil and sprinkle with salt and pepper. Mix well.
Spread onto a rimmed baking sheet lined with parchment and roast for about 15-20 minutes at 400 degrees. While the veggies roast, make the dough. Turn the oven up to 500 degrees once the veggies are removed.
Make the vegan flatbread dough
Get your toppings in the oven and while they cook, you can whip up this easy flatbread dough in no time.
COMBINE DRY INGREDIENTS: Pulse to combine flour with salt. Use all purpose flour. I tested this with Bob’s Red Mill 1-to-1 gluten-free flour, Cup4Cup GF, Jovial Einkorn Flour and Mighty Mill whole wheat flour. They all came out light and crispy.
ADD WATER AND OIL: Use warm water and olive oil added to the flour mixture and process, scraping down sides a couple times. Using a food processor makes this easy, but you can also mix this dough by hand.
PROCESS: Process until dough pulls away from sides easily. This could take 1-2 minutes.
Transfer dough to a floured surface. Knead dough, by hand, until a smooth ball is formed. This should only take about 1 minute.
Roll out Flatbread, Bake and add Toppings
Divide dough ball into two equal portions. You can use one and freeze the other, or freeze both…see tips for freezing below.
Sprinkle surface with flour to prevent sticking and roll dough into a ¼″ thickness. You can choose a long oval or a circular shape.
Dust heavy rimmed baking sheet with cornmeal (or flour) and place rolled out dough onto baking sheet.
Prick dough with a fork. The air holes will keep the crust flat as it bakes.
Par-bake crust for 5 minutes before adding toppings. It will start to crisp, even in just 5 minutes.
BRUSH with olive oil before adding toppings. This will prevent the crust from getting soggy.
Spread hummus on flatbread. When veggies have cooled enough to handle, remove the garlic from the skins…the papery skin should slide right off, or you can squeeze the pulp out.
Sprinkle with fresh greens. Baby spinach, arugula or massaged kale work well.
Sprinkle roasted squash, onions and garlic onto greens. Bake for additional 5-8 minutes until crust is cooked through and crispy and toppings are warm too.
Drizzle with date syrup, if desired for a touch of sweetness.
Cut into slices and enjoy. A pizza cutter makes this step easy…or use a sharp knife.
Debra’s Pro Tips
- Prep your toppings and get them into the oven to roast while you make the dough.
- You can use any roasted veggies/potatoes/squash to top this flatbread. Leftover roasted vegetables make this recipe even quicker and easier!
- Roasting the garlic with the paper skins on will protect it from burning, making it tender and flavorful. When the garlic is cool enough to handle, squeeze the pulp from the skins to top your pizza before it heads back into the oven.
- Roast the squash up to 3 days ahead, then add to the flatbread when you’re ready and pop into the oven for those final 5-8 minutes until heated through.
- Spreading hummus onto the flatbread dough is brilliant! The vegetables have something that will hold them in place and no cheese is needed!
Use this recipe and roll it into a large circle. Add your favorite toppings, bake as directed and bam….easy gluten-free pizza for dinner…in no time.
Make ahead flatbread crust
- This flatbread crust can be thrown together in less than 5 minutes. You can make the dough ahead and refrigerate or freeze until you need it.
- To freeze dough, cut the dough ball in half. Roll each side into a ball and flash freeze on a piece of parchment paper. Then, transfer to freezer safe zip top bag and freeze for up to 3 months.
- OR, you can par-bake the crust ahead. Store in the fridge…it’s easiest to store directly on the baking pan, covered. In the fridge for 4-5 days, freezer for 3 months. Then, when you’re ready to serve, just throw on the toppings and pop it in the oven.
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📖 Recipe
Vegan Flatbread Recipe
Equipment
- Baking Sheet with Silicone Mat
Ingredients
- 2-3 delicata squash* total 3 lbs.
- 1 small red onion halved and thinly sliced
- 1 head garlic separated into cloves, with the paper skin still on
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup hummus*
- 1 cup baby spinach*
- OPTIONAL: 2 Tablespoons date syrup
Flatbread Pizza Dough
- 3 ¼ cups flour*
- 1 teaspoon sea salt fine grain
- 1 cup warm water
- 3 Tablespoons olive oil
- 1 Tablespoon cornmeal for dusting.
Instructions
- Preheat oven to 400. Line large rimmed baking sheet with unbleached parchment.
- Wash outside of squash well. You can eat the skin, so be sure to dislodge all dirt and debris. Cut in half lengthwise and scoop out the seeds and stringy bits. Cut into long 1" thick strips lengthwise and then crosswise to have 1" cubes.
- Peel outside papery layer off onion. Cut in half through the root end. Place half onion flat side down and slice thinly. Continue with other half.
- Separate individual cloves of garlic, leaving papery skins on.
- Toss squash cubes, onion slices and garlic in olive oil and sprinkle with salt and pepper.
- Roast for 20 minutes, until squash and garlic are tender. Remove from oven. Raise temperature to 500. When cool enough to handle, remove paper skins from garlic.
- MAKE FLATBREAD DOUGH: Pulse flour and salt in food processor. Add water and oil. Process until dough easily pulls away from the sides of bowl. This could take 1-2 minutes. Empty onto flat surface that has been lightly dusted with flour. Knead by hand until a smooth ball has formed.
- Divide dough into two equal sections.
- Use a rolling pin to roll out one piece of dough into a long THIN oval. If your flatbread is too thick, it will burn on the top before it’s cook in the center, so roll thin.
- Lightly dust rimmed baking sheet or pizza stone with cornmeal.
- Place rolled out flatbread oval onto baking sheet. Bake for 7 minutes, until starting to turn golden and cooked through.
- Brush with olive oil. Spread with a few Tablespoons hummus. Scatter a handful of spinach over hummus and then place half the squash/onion/garlic mixture on top of spinach.
- Bake for another 5-8 minutes, until veggies are warm and crust is crisp. Keep an eye on it after 5 minutes, to be sure garlic doesn’t burn.
- Repeat steps 9-12 with remaining ingredients.
Video
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Flatbread is basically unleavened bread. Meaning, it has no yeast.
Yes. I tested this crust with two different gluten-free flours and it was crispy and tasty.
Flatbread has no yeast, pizza dough does. Flatbread tends to be thin and crispy, compared to pizza crust that is thicker and more doughy. Flatbread cooks more quickly than pizza crust.
Yes. This recipe has just 4 ingredients: all purpose flour (white, wheat or gluten-free all work well), salt, warm water and olive oil.
Any type of spread: I used hummus, you could also use marinara sauce or pesto. Not too much though. Flatbread is thin and can’t handle the same load that pizza does. And then use whatever veggies or protein you like.
kaka
Learnt so much about flatbread, and absolutely in love with this Pizza alternative!
Was delicious!
Debra Klein
Same….a thin crispy crust has always been my favorite.
Amy
This is perfect for all the grazing platters I’ll be making these holidays!
Chloe
I can’t wait to make these! I love flatbreads, and the delicata squash on these looks so yummy!
Debra Klein
It’s seasonal and perfectly sweet and savory at the same time.
Chloe
I can’t wait to make these! I love flatbreads, and the delicata squash on these looks so yummy!
FOODHEAL
I love it
Sue
I was looking for a dough recipe, this one looks perfect. Making flatbread today! Thank you!
Emily Flint
This flatbread recipe is so yummy and I love the hummus on it!
Kay
Made this as a starter for date night at home it is super
Michele peterson
My daughter is vegan so I’m always looking for new recipes. This one’s a winner!
Jessie
Such a great savory vegan dish!
Swathi
Perfect Vegan Flatbread
Alena
I actually have a delicata squash waiting to be cooked – so it’s perfect for this flatbread recipe!
Jean
love homemade bread, excited to make this one
Kayla DiMaggio
This vegan flatbread was amazing! I loved all the flavors and it was so easy to make!
Debra Klein
Awesome…I totally agree.
Alice
Such a simple yet tasty flatbread!
Sabrina
Crisp and delicious, these are tasty.
Lilly
This flatbread is delicious!
mihaela |theworldisanoyster.com
Perfect for all sorts of dips!
Pam Greer
We love this flatbread! Great for lunch or dinner!
Linda
Love this flatbread and the use of squash in this recipe
Angela
Love this flatbread as an appetizer or light meal.
Emily
Loved it. The toppings make it look so festive!
serena
Delicious!
Kyleigh
I love that it’s both vegan and gluten free!
Sabrina
So delicious! I love it.
Andréa Janssen
It was a delicious recipe, loved the topping.
Amanda Dixon
This flatbread was great! The crust was perfectly crisp, and I loved the flavor the delicata squash added. Great appetizer!
Brianna
So good and easy to make
Kristina
easy and delicious.
Andrea White
Love this recipe so much! So so simple and delicious!
nancy
never thought to use squash as a pizza topping but it totally works
Debra Klein
Oh, I totally agree…this combo is awesome. It’s fun to experiment with different veggies on a flatbread pizza crust.
Julia
Loved this flatbread and felt like I was eating a healthier pizza! I’m going to experiment with even more different toppings since this was so easy to make 🙂
Debra Klein
Awesome Julia…let me know the winners so I can try them too!
Linda
This is so delicious and perfect for meatless Monday
Debra Klein
Yes…and many other days too!
Andrea
love how delicious this flatbread recipe turned out! so good!
Debra Klein
Yay! So glad you enjoyed it. Thanks for the comment Andrea.
Oscar
Looks good, can’t wait to try this recipe.
Melinda
Love this new take on flatbread!
nancy
This vegan flatbread is so flavourful and is easy to make
Megan
This looks so good. I will have to give it a try.
Jan
Love a good vegan bread!
Luz d De jesus
I’m trying to eat healthy. Thanks for recipes.
Debra Klein
You’re welcome. It’s easier when you find healthy recipes that also taste great!
susan
Thank you for this simple, flavorful & amazing recipe! It’s a permanent fixture in my weekly rotation. I’ve used organic unbleached flour as well as the organic whole wheat option! Love love love them both & the topping options are endless. I make a simple tomato sauce & add lots of fresh organic garlic, mushrooms, onions, & other veggies I may have on hand! Thanks again, it’s a keeper!
Debra Klein
Awesome….and those sound like great combos!