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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!

Flatbread with cherry tomato, olives and arugula and balsamic glaze, sliced.

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.

Now, you might be skeptical of a pizza with quick pickled red onions, but trust me when I say that the combination seriously couldn’t be more delicious.

As a Registered Dietitian who also cares about making healthy food that actually tastes good, there’s something about the combination of the roasted, sweet tomatoes, slightly crunchy pickled red onion, brininess of the olives, and peppery zest of the arugula that make this vegan flatbread pizza mouthwateringly good.

AND it only takes a few minutes to throw together once the pickled red onions are made, which makes it perfect for when you need a quick and easy main dish or have those unexpected guests coming over.

If you’re looking for more easy vegetable flatbread ideas that use up the balsamic glaze, may I suggest my Strawberry Arugula Flatbread?! Seriously, it couldn’t be easier but feels so fancy to make!

Flatbread with cherry tomato, olives and arugula and balsamic glaze

Flatbread with cherry tomato, olives and arugula and balsamic glaze, sliced, and hand holding a piece.

Keep the batch of quick pickled red onions that you make in the fridge for up to 2 weeks, and pair the leftovers with my 30-Minute Sheet Pan Black Bean Sweet Potato Tacos for a mouthwatering, DELISH and easy dinner!

Wondering What to Pair This Flatbread With?

While I’ve tested this recipe to perfection to make sure that this veggie flatbread is delicious on its own, it’s also incredible paired with my 15-Minute Fresh & Healthy Chickpea Greek Salad, which adds a boost of protein to the meal!

Ingredient flatlay with flatbread, cherry tomato, kalamata olive, pickled red onion, arugula, garlic, pickled onion.

Let’s Make Some Flatbread!

Now, this recipe might look like a lot of work and steps, but I promise you, I’ve streamlined the recipe to make sure it isn’t. Especially if you make the quick-pickled red onions and balsamic glaze ahead of time, which I recommend doing!

With that being said, I’ve also tested this recipe using regular ol’ sliced red onion and store-bought balsamic glaze, and it’s still absolute perfection!

Jar with pickled red onion. — Make a batch of pickled red onion.

With with balsamic vinegar in it. — Make a batch of pickled red onion.

Flatbread on a cutting board — Brush you flatbread with the olive oil and minced garlic mixture.

Flatbread with kalamata olives, pickled red onion and cherry tomatoes — Brush you flatbread with the olive oil and minced garlic mixture.

Connect with Lauren!

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!

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Vegan Flatbread Pizza with Tomatoes, Olives and Arugula

Course Appetizer, dinner, lunch, Main Course, Side Dish

Cuisine American

Diet Vegan, Vegetarian

Keyword arugula, balsamic glaze, flatbread, healthy vegan pizza, pizza, quick pickle recipe, vegan flatbread, vegan pizza, vegan pizza recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 650kcal

Author Lauren McNeill, RD

Equipment

1 large sheetpan

Ingredients

Balsamic Glaze

1/2 cup balsamic vinegar
1 tsp maple syrup or sugar of your choice

To make the flatbread

1/4 cup quick-pickled onions
1 300g flatbread
2 tbsp olive oil
1 clove garlic minced
1/2 cup cherry tomatoes
1/4 cup kalamata olives pitted and halved
1 large handful arugula
salt & pepper to taste

Instructions

Make the Quick Pickle Red Onions. Let the onions sit in the brine mixture for at least 30-45 minutes.

Make the Balsamic Glaze

In a small pot over medium heat, whisk together balsamic vinegar and maple syrup. Once the mixture has started simmering, reduce to low heat.
Heat the balsamic mixture until it thickens to the point where a spatula can leave a clear path on the bottom of the pan, and the mixture takes a moment to fill back in the space left by the spatula. This should take about 5-10 minutes. Be careful not to over-reduce, as the mixture will continue to thicken as it cools.

Make the Flatbread

Preheat oven to 425°F.
Combine the olive oil and minced garlic in a small bowl, then brush on the top of the flatbread.
Add the cherry tomatoes, kalamata olives, pickled red onion, and salt and pepper to the flatbread. Bake for 5-10 minutes, until bottom is golden brown.
Add the arugula and drizzle the balsamic glaze to the flatbread and enjoy!

Notes

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!

If you make your own balsamic glaze and Quick Pickled Red Onions, you’ll definitely have leftovers, which can be used on my Strawberry Arugula Flatbread and 30-Minute Sheet Pan Sweet Potato Black Bean Tacos!

Nutrition

Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!

Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!