Plant-Based Garden Flatbread that’s Easy to Throw Together

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.

Sabra

Plant-Based Garden Flatbread

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This makes a quick and easy single serve meal or an appetizer for sharing. For added protein, you can add chickpeas or cooked chicken to the toppings.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 1 flatbread

Course: Entree

Cuisine: Italian

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 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

Method

 

1. Heat your grill or oven to 450°F. Bake the flatbread for 3 to 5 minutes, until it begins to crisp.
2. Spread the pesto and then hummus on the flatbread. Sprinkle on the cheese alternative and top with the mushrooms, corn, and asparagus.
3. 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).
4. 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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