Dairy Free Caprese Flatbread
Caprese flatbread combines the classic flavors of a traditional caprese salad. It has juicy tomatoes, fresh mozzarella cheese (made with a homemade vegan alternative), and basil on a crispy flatbread crust with a tangy balsamic glaze. Gluten free option.
Looking for more easy appetizer recipes? Try my 2 minute artichoke tapenade, zucchini pancakes (fritters), or blistered shishito peppers with dipping sauce.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this delicious caprese flatbread:
- Flatbread – you either use homemade flatbread or store-bought flatbread crusts. I used this flatbread recipe, but instead of making 6 small flatbreads as the recipe suggested, I made mine into two larger flatbreads.
- Olive oil
- Dried oregano or thyme - for extra flavor
- Kosher salt and freshly ground black pepper – to taste.
- Fresh tomatoes – this could be heirloom tomatoes, cherry tomatoes, grape tomatoes, etc.
- Dairy free mozzarella cheese – while you can also use dairy free store bought mozzarella, you get way more bang for your buck with this recipe (you’ll be happy you have extra).
- Fresh basil leaves
- Drizzle of balsamic glaze – This is just cooked-down balsamic vinegar, also known as a balsamic reduction. It has a sweet, tangy flavor.
How to Make Caprese Flatbread: Step by Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prepare flatbreads. Preheat oven and add the flatbreads to an unlined baking sheet.
- Mix olive oil base. In a small bowl, whisk together the olive oil, dried oregano or thyme, kosher salt, and black pepper. Brush the mixture over the top of both flatbreads.
- Add toppings. Top the flatbreads evenly with mozzarella slices and halved cherry tomatoes.
- Bake. Bake for 7-10 minutes. Remove from the oven, let slightly cool, then add torn pieces of fresh basil.
- Slice, then drizzle. First, cut the flatbreads into slices, then drizzle with balsamic glaze.
Helpful Tips
- Use a combination of tomatoes for a more rustic look – Mix cherry and heirloom tomatoes for added color and flavor. Use in-season, ripe tomatoes for the best flavor.
- Make the dairy free cheese ahead of time, so it has time to chill before you use it.
Quick Tip: For an extra crispy crust, pre-bake the flatbreads for 5 minutes before adding toppings or put it under the broiler for 1-2 minutes at the end of the cooking time.
Storage
Fridge: Store leftover caprese flatbread in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to maintain crispiness.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this caprese flatbread recipe using what you already have? Here are some ideas…
- Make it gluten-free – use your favorite gluten free flatbread.
- No fresh tomatoes? – you can also use oil-packed sun-dried tomatoes for a slightly different flavor profile and texture.
- No flatbread? – you can also use store-bought or homemade pizza dough or store-bought naan. Something to keep in mind is that naan usually contains dairy.
- Not dairy free? – use fresh dairy mozzarella.
- Add-ins – thinly sliced red onion or shallot, grilled chicken or prosciutto, homemade pesto sauce such as zucchini pesto, pistachio basil pesto, or red pesto to spread on the flatbread base.
Frequently Asked Questions
You can halve the tomatoes, and make the dairy free mozzarella, but I recommend assembling the flatbreads right before baking to prevent them from getting soggy.
You could add a splash of balsamic vinegar or (although not authentic) for a a similarly sweet, tangy flavor and sticky consistency: hot honey.
Definitely. Grill on medium heat for about 3-4 minutes for an added smoky flavor.
What to Serve With Caprese Flatbread
Since caprese flatbread is light and fresh, pair it with equally bright or complementary sides for a well-rounded meal.
- Simple side salads:
- Veggie side dishes:
- Drinks:
- Strawberry Italian Cream Soda (Dairy Free)
- Lavender Lemonade
- A chilled glass of white wine, NA rose, or a mocktail
More Tomato Recipes
I hope you love this Caprese Flatbread! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Caprese Flatbread
Ingredients
- 2 flatbreads either homemade or store-bought
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ¼ teaspoon black pepper
- dairy free mozzarella cheese sliced
- 1 cup cherry tomatoes halved
- fresh basil leaves
- balsamic glaze for drizzling
- freshly ground black pepper for serving
Instructions
- Prepare flatbreads. Preheat your oven to 450ºF/230ºC and add the flatbreads to an unlined baking sheet.
- Mix olive oil base. In a small bowl, whisk together the olive oil, dried oregano, kosher salt, and black pepper. Brush the mixture over the top of both flatbreads.
- Add toppings. Top the flatbreads evenly with mozzarella slices and halved cherry tomatoes.
- Bake. Bake for 7-10 minutes. Remove from the oven, let slightly cool, then add torn pieces of fresh basil.
- Slice, then drizzle. First, cut the flatbreads into slices, then drizzle with balsamic glaze and top with freshly ground black pepper.
I hope you love this dairy free caprese flatbread as much as we do! It’s the perfect light dinner during the spring and summer months!