This middle-eastern inspired flatbread hits all those flavor notes and is easy to make when time is short. The sliced heirloom tomatoes and red onions give it a fresh flavor and it is a tastier and healthier alternative when you’re craving flatbread pizza.
I came up with this recipe after trying to find a use for a load of heirloom tomatoes I had in my kitchen that needed using up. Heirlooms are very tasty and this is the perfect recipe to highlight their flavors. The addition of red onions adds some crispness and the yogurt base makes it refreshing and tangy. The best part – you can add pretty much anything to the top of these. Think of it like a flatbread pizza where you choose your own toppings.
Other toppings I recommend are:
- Bell peppers
- Green Onions
The sky’s the limit! This dish can be made in under 45 minutes but of course if you are trying to cut down on the prep time (and mess) then you can also just use store-bought flatbreads. I prefer to make my own and they certainly taste better but sometimes time isn’t on our side.
How to make flatbread pizza
The flatbread is insanely easy to make and you probably have most of the ingredients in your cupboard already. All you need is baking powder, sugar, plain flour, buckwheat flour, salt, vegan yogurt (I like Alpro), olive oil and pepper.
There is minimal kneading involved, just whizz the ingredients together in a bowl, empty the dough out onto a floured surface, knead for 90 seconds and refrigerate for 15 minutes. It really is that easy and seriously you’ll be impressed at how great it tastes.
Spices make this dish
To get a true depth of flavor into my toppings. I create a spice paste and then coat all my toppings in it. The mix is super easy to make and all you need is:
- chilli flakes
- olive oil
Just add your ingredients to a bowl and mix. It takes literally 30 seconds and it tastes delicious.
This makes the perfect dish for brunch with the girls but is equally good for a quick evening meal. Give it a try!
The best vegan tomato and red onion flatbread pizza
For the flatbreads
- 1 cup all-purpose flour plus extra for rolling
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 1 cup vegan plain yogurt
- 1/2 tsp black pepper
For the yogurt base
- 3/4 cup vegan plain yogurt
- 1/2 cup mint chopped
- 1/2 cup parsley chopped
For the topping
- 4 large heirloom tomatoes
- 1/4 cucumber sliced
- 1 onion sliced
- 1 tsp garlic minced
- 1 tsp sumac
- 1/2 tsp chilli flakes
- 3 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Make the flatbread
- Mix together the baking powder, sugar, both flours and the salt. Stir in the yogurt and stir again. Dust flour on your surface and empty the mixture out onto it and knead for 90 seconds. Divide into 2, place in freezer bags and place in the fridge while your prepare the rest of the dish.
Make the yogurt for the base
- Add all the yogurt base ingredients to a bowl and stir to combine. Set aside.
Make the topping
- Mix together the sumac, garlic, chili, coriander, cumin, olive oil and salt. You want a thick paste but it should be a pourable consistency.
- Add the tomatoes, cucumber and onions to a large bowl and coat everything in the spice mix we made in the previous step.
Cooking and assembly
- Return to your flatbread dough and roll out each piece of dough into a thin ircle. You want the dough to be about 1/6" thick.
- Heat a couple of tbsp of oil in a skillet and cook each flatbread piece for about 2 mins on each side or until golden in color.
- Layer the yogurt mixture onto each flatbread and top with the tomatoes, onions and cucumber. Eat whilst warm.