Mediterranean Flatbread Pizza (Vegan)
Mediterranean flatbread pizza is a fast 20-minute dairy-free appetizer or light meal. This easy vegan meal packs bold Mediterranean flavors, including sun-dried tomatoes, briny Kalamata olives, red onion, salty vegan feta cheese, and fresh basil. I used olive oil instead of pizza sauce, letting the Mediterranean toppings take center stage!
This post may contain affiliate links. Please read my Privacy Policy for details.
My Recipe Testing Notes
I wanted a fast, easy dinner packed with my favorite Mediterranean flavors: Kalamata olives, sun-dried tomatoes, and feta cheese. I knew the flavors I wanted, but to make this recipe as good as possible, I tested it multiple times to find the right ingredient balance. Here is what I learned.
- When I tested this pizza without red onions, I found the olives were very strong. Too strong. The red onions add a sharpness that balanced out the briny olive flavor.
- I tried two olive oil bases, one infused with garlic and one without. I couldn’t taste the difference, so I kept this recipe simple with olive oil.
- When I broiled the pizza, the feta melted into the bread, and I could no longer distinguish it from the other ingredients. Instead, I found that baking the pizza kept the feta creamy without losing its flavor.
I also tested this recipe with lemon basil pesto. I loved the flavor it added, but ultimately I wanted a lighter flatbread pizza flavor.
Eat sinfully, live kindly ❤️
Ruth
Ingredients
Key Ingredient Notes
Flatbread
I use pre-baked Stonefire Artisan Flatbread. It is certified vegan and available at most grocery stores.
- Substitution Homemade Pizza Dough: Use my homemade vegan pizza dough, but note that it will add two hours to the cooking time.
- Substitution Pita or Naan Bread: Both work great as a substitution. Note that traditional naan bread is made with yogurt. Check the label to ensure it’s vegan.
Sun-Dried Tomatoes
Look for oil-packed sun-dried tomatoes without any additional herbs. I find mine in the produce section. These have more flavor than the dried version. With extra sun-dried tomatoes, you can make pesto rosso, Mediterranean bread dip, or creamy sun-dried tomato pasta.
Kalamata Olives
The briny flavor complements the sun-dried tomatoes and feta cheese. I recommend using pitted olives sold as “pieces.” If you cannot find those, use sliced or whole olives cut into pieces.
Vegan Feta Cheese
Use any brand of vegan feta cheese. I prefer to use Follow Your Heart; the flavor is on point, and it warms into a creamy texture.
See the recipe card for complete information on ingredients and quantities.
1
Step One: Assemble the Flatbreads
Preheat the oven to 425°F. Place the flatbreads on a baking sheet. Lightly brush each one with olive oil. Sprinkle the sun-dried tomatoes, Kalamata olives, red onion, pine nuts, and feta cheese over the top, leaving a small border around the edges.
2
Step Two: Bake
Place the baking sheet in the oven and bake for 6 to 8 minutes. The edges and pine nuts should be golden brown before you remove the flatbread pizza from the oven. Once removed, scatter fresh basil over the top, and finish with a squeeze of fresh lemon juice.
Mediterranean Flatbread Pizza Variations
This recipe can easily accommodate more Mediterranean flavors. Here are my favorite suggestions.
- Roasted Red Bell Peppers: Use jarred bell peppers. Pat them dry and cut into strips.
- Artichoke Hearts: Use jarred quartered artichoke hearts. Pat them dry and, if you prefer, cut them into smaller pieces.
- Arugula: A handful on top adds greens and balances the salty olive and sweet sun-dried tomatoes.
- Pesto: For a stronger base, try roasted red pepper pesto.
Storage and Reheating
Store in an airtight container for up to three days. Eat this flatbread cold, or warm it in the oven at 350°F for 5 to 8 minutes.
Perfect Pairings
How Did It Go?
I hope you loved this Mediterranean flatbread pizza as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Mediterranean Flatbread Pizza (Vegan)
Equipment
- 1 Sheet of parchment paper
- 1 sharp knife
Ingredients
- 2 flatbreads, prebaked
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons pitted Kalamata olives, sliced or chopped
- ¼ small red onion, very thinly sliced
- ¼ cup vegan feta cheese, crumbled
- 1 tablespoon pine nuts
- 4–5 fresh basil leaves, torn
- 1–2 teaspoons fresh lemon juice, to finish
Instructions
- Prepare the Red Onion: Thinly slice the red onion. For a softer flavor, soak the onion slices in a bowl of ice water for ten minutes. Drain the water and pat the onion slices dry. (This helps prevent the pizza from becoming soggy.)
- Assemble the Flatbreads: Preheat the oven to 425°F. Place the flatbreads on a baking sheet. Lightly brush each one with olive oil. Sprinkle the sun-dried tomatoes, Kalamata olives, red onion, pine nuts, and feta cheese over the top, leaving a small border around the edges.
- Bake: Place the baking sheet in the oven and bake for 6 to 8 minutes. The edges and pine nuts should be golden brown before you remove the flatbread pizza from the oven. Once removed, scatter fresh basil over the top, and finish with a squeeze of fresh lemon juice.
Notes
- Flatbread: I use Stonefire Artisan Flatbread. You can find it in most large grocery stores, and it is certified vegan. You can substitute with pita bread or vegan naan. Note that the baking times might vary.
- Red onion: Soaking the onion slices in ice water for ten minutes softens the sharpness. Remove the slices from the ice water and pat them dry before adding them to the flatbread.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes without additional herbs.
- Vegan feta: Follow Your Heart is my preferred brand.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes.