This Gluten-free Vegan Flatbread Recipe is super easy to make, uses just a few simple ingredients and makes the perfect healthy appetizer or dinner. Crispy pizza crust that uses no yeast so it’s ready in minutes.
Family pizza night just got a whole lot more interesting. Restaurant style flatbread that’s crispy, tasty and super fun.
Making homemade flatbread pizza can be simple and delicious. The crust uses just 4 ingredients, takes just 5 minutes to throw together, and works well with gluten-free flour.
Flatbread appetizers can be customized to fit any occasion and dietary needs. Slather on some hummus, scatter the greens, and load up the tasty toppings. Bam! You’re done.
AND….This easy recipe is will also become your go-to last minute dinner.
Delicata Squash: no peeling required!
Delicata squash is beautiful and delicious. It comes in various shapes and sizes and it’s easy to use. The skin is thinner than many winter squash varieties making it easy to cut. Plus, it doesn’t require peeling, so it’s my go to for simple recipes like this spiced delicata squash.
Roasted squash makes an awesome vegan flatbread topping. Paired with onions and garlic, it’s so good you will find yourself eating it straight from the pan. Trust me, you’ll want to double the squash portion of this recipe, just to have some to top your thin crust pizzas.
How to cut delicata squash into cubes
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.
First cut lengthwise to halve the squash. Use a spoon to scoop out the seeds and stringy bits. Then, cut into 1″ lengthwise strips. Cut across to form small cubes.
Roast Squash, Onions and Garlic for vegan flatbread topping.
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.
Roast garlic with the paper skins on to protect it from getting burnt. You’ll love the amazing flavor it adds to this easy flatbread recipe.
How to make Vegan Flatbread Pizza
- Combine Flour and Salt.
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 and process.
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 until dough pulls away from sides easily. This could take 1-2 minutes.
- Transfer dough to floured surface
- Knead dough
Knead dough by hand until a smooth ball is formed.
- Divide into 2 equal portions
- Roll dough into a long oval.
- Place THIN oval on baking sheet.
Dust a heavy rimmed baking sheet with cornmeal and place flatbread dough. For a crispy crust, use a rolling pin to get your dough into a thin oval. (1/4″ is good for flatbread). For a chewy, more doughy pizza-like crust, it can be a bit thicker.
- Prick dough with fork
Use a fork to prick dough all over. The air holes will help keep it flat as it bakes.
Par bake crust for 5 minutes before adding toppings.
- Brush with olive oil
- Spread hummus onto flatbread
- Sprinkle with greens.
I used baby spinach in these photos. Arugula is another good choice.
- Top with roasted squash and onions.
- Bake and drizzle with date syrup
- Cut into slices and enjoy.
A pizza cutter makes this step easy…or use a sharp knife.
This post is long….because I wanted to show you each step, so you’d know what to expect…but the recipe itself is very straightforward. Quick and easy.
Meal Prep Friendly 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. OR, you can par-bake the crust ahead. Then, when you’re ready to serve, just throw on the toppings and pop it in the oven.
Plus, you can roast the squash ahead of time. It will stay good in the fridge for up to 5 days. OR….use leftover roasted veggies to save some time.
Keep things fun and interesting.
Think out of the box for an amazing flatbread. Hummus is a tasty and healthy choice to spread on your flatbread before topping. Save some time and buy hummus already made or go for a homemade low carb cauliflower hummus.
DATE SYRUP: Totally worth having a bottle in your pantry. It adds the perfect sweetness to this pizza to make it over the top fantastic.
Not only does it totally elevate this pizza, making it “fancy” but you’ll use it in so many ways. I like to use this wholesome sweetener with a low glycemic load on oatmeal and in matcha. It’s also ideal for baking, Look for a brand that has just one ingredient: medjool dates.
Flatbread Pizza For Dinner
I love to make this recipe as an easy gluten-free appetizer, but it works well as a main dish too.
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.
What to serve with Vegan Flatbread
- 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
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup hummus*
- 1 cup baby spinach*
- OPTIONAL: 2 Tablespoons date syrup
Flatbread Pizza Dough
- 3 1/4 cups flour*
- 1 teaspoon sea salt, fine grain
- 1 cup warm water
- 3 Tablespoons olive oil
- 1 Tablespoon cornmeal for dusting.
- 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.
FLOUR: I tested this recipe with GF Cup4cup, Bob's Red Mill GF 1-to-1 baking flour, Jovial Einkhorn flour, and Mighty Mills Whole Wheat All Purpose Flour. Any all purpose flour will work well in this recipe. The Einkhorn flour needed an additional 2 Tablespoons to be the right consistency. Both GF varieties were light and crispy. The whole wheat was a bit more dense, but I liked that about it.
SQUASH: I like to use delicata squash because you don't have to peel it, it's easy to cut and doesn't need long in the oven. You can also use acorn squash or butternut squash, but they need to be peeled before cutting into cubes. You can find already peeled and cubed butternut in many grocery stores, which is a big time saver, though you may need to cut the cubes smaller to be bite sized on your flatbread.
GARLIC: Separate the cloves, but leave the paper skins intact. This will help the inner flesh to cook, but not burn. When the veggies are done roasting, it will be easy to remove the skins.
DATE SYRUP: I list this as optional, but it's super yummy. If you're wondering if it's worth buying, it DEFINITELY IS. An all natural sweetener that's low on the glycemic index and super tasty....a must have in any clean eating pantry. I use it in place of maple syrup in baking, on oatmeal or pancakes, drizzled over nice cream (made with frozen bananas), and in my matcha....just to name a few of its uses. Find a brand that is made with dates...and nothing else. Two reputable brands to try: The Date Lady or Just Date Syrup .
MAKE AHEAD: Roasted veggies can be made up to 3 days ahead. Make dough, wrap well and freeze for up to 3 months, defrost at room temperature for 2 hours, and roll out, picking up the directions at step 9. You can also par-bake...through step 11....then wrap well and freeze. Top frozen crust and add 2-3 minutes to baking time, depending on how thick it was.
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Amount Per Serving Calories 358Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 426mgCarbohydrates 48gFiber 6gSugar 7gProtein 8g
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.