Vegan Flatbread Recipe


Vegan Flatbread Recipe

By: Fabiola Michel

Summer is all about hanging out with friends and family which usually entails a lot of eating! Most people use summer as their motivation to go to the gym and achieve their summer body goals. Often times, we find ourselves conflicted between eating healthy to maintain the bodies we've been working so hard for or letting loose and eating unhealthy. It's perfectly normal to have cheat days as long as it is a healthy balance and as long as you don't have more cheat days that healthy days. Flatbreads are my go to when I want pizza, but want a healthy option as well. Flatbreads are a perfect balance and whether they are healthy or not depends solely on what you choose to load them up with! I have come up with the perfect light and tasty flatbread recipe for the perfect balance!


I started this recipe off by making my flatbread from scratch!


This was my first time making flatbread from scratch and it was very simple and easy to make!


The result of the fresh flatbread will have you not wanting to buy them at the store anymore. When I was buying the ingredients for this recipe, the one thing I could not find was a flatbread that was vegan friendly, so I decided to make them from scratch. 


Although it was my first time, I was happy with the result! The only thing I would do differently is leave them to cook longer in the pan so that it can have that nice brown color. Usually flatbreads have some areas that are brown (not burnt), and it just makes for a perfect flatbread.


The next thing that made this recipe were the veggies! Peppers, onions, arugula and tomatoes are some of the veggies I used for this recipe.


Ingredients (Flatbread):

  • 2 cups unbleached all-purpose flour (add more if necessary and for floured surfaces)

  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup almond milk (add more if flour is not sticking together)
  • 2 tablespoons olive oil

Ingredients (Toppings):

  • 1 red pepper

  • 1/3 cup green bell peppers
  • 1/3 cup purple onions
  • 1/4 cup grape tomatoes (halved)
  • 1 handful arugula 
  • 5-6 small basil leaves
  • parsley (for garnish)
  • 1/3 cup sauce of your liking (I used Cattlemen’s Carolina Tangy Gold BBQ)


  1. Combine all the ingredients in a large bowl. Use a spoon to stir until a dough forms, then use your hands to knead until it is soft. The ball of dough should be soft, but not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.
  2. Transfer the ball of dough onto a floured surface. Divide the dough in half and roll both halves into balls. Divide each of those balls in half and roll them into balls. Divide the four balls in half, creating 8 small balls of dough. This will make 8 flatbreads. Set aside. 
  3. Line a baking sheet with parchment paper. Make sure your surface is still well-floured. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 5 to 6-inch circle/oval shape. Place the flattened dough on the prepared baking sheet and repeat with 3 more balls of dough (it's okay if the flattened circles slightly touch each other). Lay another sheet of parchment paper over the circles and continue with the remaining 4 balls of dough (laying them on the top sheet of paper).
  4. Heat a frying pan over medium-high heat. Place one of the circles of dough in the pan and cook for about 1 to 2 minutes until bubbles begin to form and the edges begin to lift. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel or plate to keep them warm. Repeat. 
  5. When flatbreads are halfway done, sauté veggies. Once the flatbread is finished cooking, layer the flatbread as follows: BBQ sauce, veggies, basil, arugula, and parsley. (Drizzle more sauce on top once covered with veggies (optional) Enjoy!