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.

Prep Time 10

Cook Time 10

Total Time 20

Servings flatbreads

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

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!

I used 1 large heirloom tomato for both flatbreads with some left over. If using cherry or grape tomatoes, halve them instead.

See the blog post for helpful tips, FAQs, and storage.

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.