Margherita Flatbread (Dairy Free)
This Margherita flatbread is a fresh, flavorful weeknight meal the whole family will love. This easy recipe is dairy free with a gluten free option.
Looking for more easy dinner ideas? Try my baked bang bang chicken skewers, salmon caesar salad with crispy chickpea croutons, or marry me chicken pasta (dairy free).
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this easy Margherita flatbread pizza recipe:
- Flatbread – either storebought or homemade. Use gluten free if needed. I used this flatbread recipe, but instead of making 6 small flatbreads as the recipe suggested, I made mine into two larger flatbreads.
- Pizza sauce – I prefer using pizza sauce over tomato sauce because it packs for flavor. I made my quick and easy tomato paste pizza sauce, but store-bought sauce is fine too!
- Dairy free mozzarella – make this in advance for a quick meal. You can also use store-bought vegan shredded mozzarella for ease.
- Fresh tomatoes – I used heirloom tomatoes but you can also use cherry tomatoes, Roma tomatoes, grape tomatoes, etc.
- Fresh basil leaves – for topping once cooked.
- Extra-virgin olive oil – for drizzling over the top.
- Freshly ground black pepper – to taste.
How to Make Margherita Flatbread: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Add the flatbreads to an unlined baking sheet. Spoon 2 tablespoons of pizza sauce onto each flatbread, leaving about ½-inch space around the edges. Then top with fresh mozzarella slices and tomato slices.
2. Bake for 7-10 minutes. Remove from the oven and add torn pieces of fresh basil, a drizzle of olive oil, and freshly ground black pepper over the top of the flatbread. Cut into slices and enjoy!
Helpful Tips
- If you want more of a golden brown crust, brush the edges of the flatbread with olive oil before you bake it.
- Don’t use parchment paper. Having direct contact with the baking sheet will help the bottom of the flatbread crisp up.
Quick Tip: Use storebought flatbread for a super quick meal.
Storage
Store leftover flatbread in an airtight container in the fridge for 2-3 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this easy margherita flatbread recipe using what you already have? Here are some ideas…
- No flatbread? – you can also use naan or pita flatbread for the base.
- No pizza sauce? – brush the flatbread with an herb-infused oil like my fig and prosciutto pizza or use pistachio basil pesto.
- Not dairy free? – use fresh mozzarella cheese such as mozzarella pearls or shredded mozzarella.
- Add-ons – red pepper slices, red pepper flakes, or a drizzle of balsamic glaze over the top.
Frequently Asked Questions
The biggest difference between a flatbread and a pizza is the base. Traditional pizza dough is made with yeast, which allows it to rise and creates an airy texture as it bakes. Flatbreads are made without yeast, which creates a denser crust.
More Dairy Free Pizza Recipes
I hope you love this Margherita Flatbread! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Margherita Flatbread (Dairy Free)
Ingredients
- 2 flatbreads homemade or storebought
- ¼ cup pizza sauce
- 2 large dairy free mozzarella balls, sliced or dairy mozzarella – 1 per flatbread
- thinly sliced fresh tomato any variety, see notes below
- handful fresh basil leaves torn
- extra virgin olive oil for drizzling
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 450ºF/230ºC.
- Add the flatbreads to an unlined baking sheet. Spoon 2 tablespoons of pizza sauce onto each flatbread, leaving about ½-inch space around the edges. Then top with fresh mozzarella slices and tomato slices.
- Bake for 7-10 minutes. Remove from the oven and add torn pieces of fresh basil, a drizzle of olive oil, and freshly ground black pepper over the top of the flatbread. Cut into slices and enjoy!