Plant-Based Garden Flatbread
Prep time
Cook time
Total time
This makes a quick and easy single serve meal or an appetizer for sharing. For added protein, you can add chickpeas or cooked chicken to the toppings.
Recipe type: Entree
Cuisine: Italian
Serves: 1 flatbread
  • 1 dairy-free flatbread (gluten-free, if needed)
  • 2 tablespoons dairy-free basil pesto (store-bought or homemade)
  • 2 tablespoons hummus (like Sabra Classic)
  • 4 white button mushrooms
  • 2 tablespoons corn (fresh or frozen)
  • 3 spears asparagus, cooked until just tender
  • ¼ cup vegan mozzarella cheese, shredded
  • Olive oil, for drizzling
  • Red pepper flakes (optional)
  • Salt, to taste
  • Black pepper, to taste
  1. Heat your grill or oven to 450°F. Bake the flatbread for 3 to 5 minutes, until it begins to crisp.
  2. Spread the pesto and then hummus on the flatbread. Sprinkle on the cheese alternative and top with the mushrooms, corn, and asparagus.
  3. Place the flatbread on the grill, close the lid, and cook for 3 to 5 minutes (if using the oven, broil the flatbread for about 3 minutes).
  4. Drizzle the flatbread with olive oil and sprinkle it with sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.
Recipe by Go Dairy Free at