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Roasted Veggie Flatbread Pizza
Crispy flatbread piled high with caramelized roasted vegetables and a rich, creamy sauce, delivering pizzeria-quality flavor in a fraction of the time.
Prep: 15 mins | Cook: 25 mins | Total: 40 mins
Type: Vegan | Spice Level: 🌶🌶 Medium
Servings: 4 | Est. Cost: $13 - $15
Love at First Bite
The edges of the flatbread crackle and shatter with the first bite, giving way to a creamy hummus base and sweet, caramelized roasted vegetables underneath. Charred red onion and blistered cherry tomatoes bring pockets of concentrated flavor, while a scatter of fresh basil and a drizzle of balsamic glaze tie the whole thing together. This is the kind of pizza that feels indulgent and light at the same time, perfect for a quick weeknight dinner or a spread of appetizers when friends come over.
Origin Story
Flatbread holds a place in nearly every culinary tradition around the world, valued for centuries as a simple, versatile base for whatever toppings are on hand. Italian-style pizza built on this same foundation, turning flatbread into a canvas for bold, layered flavor. This version leans into that same spirit, letting roasted vegetables take center stage on a crisp, golden crust.
Ingredients
Ingredients:
4 store-bought or homemade flatbreads or naan
1 cup hummus (plain or roasted garlic)
1 small zucchini, thinly sliced
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup baby bella mushrooms, sliced
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup shredded vegan mozzarella
1/4 cup fresh basil leaves, torn
2 tablespoons balsamic glaze
Salt and black pepper, to taste
Substitutions
Hummus: Sub cashew cream or vegan ricotta for a milder, richer base.
Vegan mozzarella: Sub grated vegan parmesan for a sharper, saltier finish.
Balsamic glaze: Sub a drizzle of chili oil for a spicier, smokier finish.
Remix Notes
Add sliced kalamata olives or artichoke hearts for a briny, Mediterranean twist. Swap the hummus base for a garlic-herb cashew cream to change up the flavor profile entirely.
How to Make
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Toss the sliced zucchini, red bell pepper, red onion, cherry tomatoes, and mushrooms with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper on the prepared baking sheet.
Roast the vegetables for 18-20 minutes, stirring halfway through, until softened and lightly caramelized at the edges.
While the vegetables roast, arrange the flatbreads on a separate baking sheet and brush lightly with the remaining 1 tablespoon of olive oil.
Spread an even layer of hummus over each flatbread, leaving a small border around the edges.
Once the vegetables finish roasting, distribute them evenly across the flatbreads.
Sprinkle the shredded vegan mozzarella over the top of each flatbread.
Place the flatbreads in the oven for 8-10 minutes, until the cheese melts and the edges of the flatbread turn golden and crisp.
Remove from the oven and top with torn fresh basil leaves.
Drizzle the balsamic glaze over each flatbread just before serving.
Pairs Well With
Stuffed Shishitto Peppers with Chipotle Aioli
Storage & Reheating
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 5-7 minutes to restore crispness, since microwaving leaves the crust soft and chewy. Add a fresh drizzle of balsamic glaze after reheating, as it can lose some of its shine over time.
FAQ
Why did my flatbread turn out soggy in the middle?
A thick, even layer of hummus and vegetables that aren't overly wet keeps the base from getting soggy. Letting the roasted vegetables cool slightly before topping the flatbread also helps, since piping hot vegetables release extra moisture onto the base.
Can I use fresh mozzarella instead of shredded vegan cheese?
A vegan mozzarella block, sliced thin, melts beautifully and gives a slightly different, more traditional pizza look. Shredded vegan cheese melts faster and spreads more evenly, so baking time may need slight adjustment either way.
Why do my roasted vegetables release so much liquid?
Zucchini and mushrooms naturally hold a lot of water, which releases as they roast. Spreading the vegetables in a single layer on the baking sheet, rather than crowding them, helps that moisture evaporate instead of steaming the vegetables.
