You guys, this vegan pizza flatbread might be one of my favorite recipes I’ve ever made. I know I say that all the time, but I’m serious.
There’s something about the combination of the roasted, sweet summer tomatoes, slightly crunchy pickled red onion, brininess of the olives, and peppery zest of the arugula that make this vegan pizza-flatbread mouthwateringly good.
Pizza vs Flatbread
What really is the difference between pizza and flatbread? Let’s discuss.
Technically, pizza uses yeast to leaven the dough, whereas flatbread doesn’t (thus the name, flatbread). To be completely honest, I used the term ‘pizza’ in the title of this post because it’s much more common for people to search the term ‘vegan pizza’ than ‘vegan flatbread’ in Google. More searches, means more people making this delicious vegan flatbread, so hopefully, you don’t mind.
I purchased my flatbread from the grocery store to save some time, but I have no doubt there are some incredible flatbread dough recipes out there. If you, too, are looking for a way to save time, I suggest you go this route, too! Just make sure that you flatbread is vegan if that’s important to you.
This recipe might look like a lot of work and steps, but I promise you, it isn’t. Especially if you make the quick-pickled red onions ahead of time. This was my first stab at making quick-pickled red onions, and my partner and I are now absolutely obsessed with them. Expect these pickled red onions to be a regular staple in my fridge from now on, and will probably make several appearances in my Youtube videos (link)!
If you’ve never made balsamic glaze before, it might sound intimidating, but it’s super simple. Just add the ingredients to the pot, let them come to a simmer over medium heat, then turn the heat down to low and let the glaze reduce. You want to let it reduce to the point where a spatula can run through the mixture over the bottom of the pot, and there’s a delay before the glaze goes back to where the spatula has been. It might sound confusing, but you’ll know when it’s reduced! Keep in mind it’ll reduce further when cooled. Try not to reduce the glaze too much, or it won’t be pourable!
If you don’t have time to make a balsamic glaze, most grocery stores carry them, or you can choose to drizzle balsamic vinegar on the pizza before cooking and allow it to reduce slightly in the oven. It won’t be as sweet or thick as the glaze, but it’ll still add some delicious flavor.
This easy vegan flatbread pizza makes the perfect quick and easy dinner or appetizer option if you’re having guests over. I promise, they won’t be able to resist and will be begging you for this recipe!
Tomato and Arugula Vegan Pizza with Balsamic Glaze
This super simple, healthy and delicious tomato and arugula vegan pizza with balsamic glaze is bursting with flavor, and will sure to be a new staple! Perfect for a quick and easy dinner or packable lunch. It can also be served as an appetizer!
Quick-Pickled Red Onion
- 1 red onion thinly sliced
- ½ cup apple cider vinegar
- 1½ tsp pickling salt
- 1 tsp sugar
- 3/4 cup water
- 1/2 cup balsamic vinegar
- 1 tsp maple syrup or sugar of your choice
To make the flatbread
- 1 flatbread Make sure ingredients are vegan. Mine was 300g
- 2 tomatoes sliced. I used roma, but use whatever you prefer!
- 1/4 cup quick-pickled onions
- 1/4 cup kalamata olives pitted
- 1 large handful arugula
- 2 tbsp olive oil
- 1 clove minced garlic
- salt & pepper to taste
To make the quick-pickled onion
Add apple cider vinegar, water, salt and sugar to a mason jar. Add the lid, and shake until salt and sugar have dissolved.
Add sliced red onion to the jar and reapply the lid. Let sit at room temperature for at least one hour. These will last in the fridge for up to two weeks.
To make the balsamic glaze
Whisk together balsamic vinegar and sugar in a small pot over medium heat. Once the mixture has started simmering, reduce to low heat.
Let heat until the mixture has thickened to the point where a spatula can be run on the bottom of the pan through the mixture, and the mixture delays when moving back into the space the spatula was (about 5-10 minutes). Do not over-reduce, as mixture will thicken further when cooled.
To make the flatbrad
Preheat oven to 425°F.
Combine olive oil and minced garlic in a small bowl, then brush on the top of the flatbread.
Add sliced tomatoes, kalamata olives, pickled red onion, salt and pepper. Bake for 5-10 minutes, until bottom is golden brown.
Add arugula and balsamic glaze. Serve and enjoy!
Feel free to alter ingredient amounts based on your personal preference! If you don't feel like making balsamic glaze, you can also buy premade glaze, or just drizzle on some balsamic vinegar before cooking. It won't taste quite the same, but will still be delicious!
Looking for more?
To learn how to thrive on a plant-based diet, check out my online program! Enrollment is now open for Thriving on Plant-Based Fundamentals!
Looking for more plant-based recipes? Get my favorite soup recipes exclusively in my e-cookbook, Everyday Vegan Soups for just $10!
Need some guidance on your journey with a vegan, vegetarian, or plant-based diet? We can work together virtually! Book your FREE 15-minute consultation to see if we’d be a good fit!
Want my FREE Easy Vegan Sauces Ebook? Sign up to my email list to receive it!