This Mediterranean vegan feta and olive flatbread is briny, bright, and completely plant-based — a from-scratch white whole wheat dough topped with good olive oil, oregano, olives, and vegan feta. The ninety minutes is mostly the dough rising while you do something better with your time. Six pieces, and they go fast.
Escape to the sunny shores of the Mediterranean without leaving your kitchen! This vibrant, rustic flatbread is an absolute flavor explosion, layering tangy vegan feta, smoky roasted red peppers, and briny kalamata olives on a perfectly chewy, homemade whole wheat and cornmeal crust. It’s surprisingly simple to pull together, making it a perfect star for a weeknight dinner or a casual weekend gathering. Forget takeout—this is the fresh, wholesome, and incredibly delicious pizza you’ve been dreaming of.
Ingredients
• For the Vegan Pizza Dough
• ⅔ cup / 160 ml (5.4 fl oz) warm water, 105°F (41°C) to 115°F (46°C)
• 1 package / 2 ¼ teaspoons active dry yeast
• 1 tablespoon / 15 ml (0.5 fl oz) maple syrup
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• ¾ cup / 90 g (3.17 oz) white whole wheat flour
• ¼ cup / 40 g (1.41 oz) cornmeal
• ¼ teaspoon / 1.5 g (0.05 oz) salt
• ¾ to 1 cup / 90 to 120 g all-purpose flour
• For the Toppings
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• 1 tablespoon / 4 g (0.14 oz) snipped fresh oregano, or 1 teaspoon (5 ml / 0.2 fl oz) dried oregano, crushed
• 2 medium roma tomatoes, thinly sliced
• ¾ cup / 130 g (4.6 oz) roasted red sweet peppers, drained and coarsely chopped
• ¼ cup / 40 g (1.41 oz) pitted kalamata olives, chopped
• ¼ cup / 1 ounce crumbled vegan feta cheese
• ¼ cup / 1 ounce finely shredded vegan Parmesan cheese
• Snipped fresh oregano, optional for garnish
• Cracked black pepper, optional for garnish
Instructions
1. To prepare the dough, combine the warm water and yeast in a small bowl. Let stand for 5 minutes until foamy. Stir in the maple syrup and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
2. In a separate medium bowl, whisk together the white whole wheat flour, cornmeal, and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms. Add the all-purpose flour, a little at a time, until the dough comes together.
3. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes, adding more all-purpose flour as needed, until you have a moderately stiff, smooth, and elastic dough. Shape it into a ball.
4. Place the dough in a lightly greased bowl, turning it once to coat the surface. Cover and let it rise in a warm place for 30 to 45 minutes, or until nearly doubled in size.
5. Preheat your oven to 425°F / 220°C. Grease a large baking sheet. Punch the dough down, turn it out onto a lightly floured surface, and let it rest for 10 minutes.
6. Roll the rested dough into a 14-inch oblong shape and transfer it to the prepared baking sheet. Prick the dough all over with a fork. Pre-bake for 8 to 10 minutes, or until lightly browned.
7. Remove the crust from the oven. Brush the surface with 1 tablespoon (15 ml / 0.5 fl oz) of olive oil and sprinkle with oregano. Evenly distribute the sliced tomatoes, roasted peppers, olives, vegan feta, and vegan Parmesan over the top.
8. Bake for an additional 5 to 10 minutes, or until the crust is golden and the vegan cheeses are melted and bubbly.
9. If desired, sprinkle with extra fresh oregano and cracked black pepper before slicing and serving hot.
Nutritional Information
• PER SERVING (6 to 8 servings): 236 cal., 8 g (0.28 oz) total fat (2 g / 0.07 oz sat. fat), 0 mg chol., 322 mg sodium, 36 g (1.27 oz) carb., 3 g (0.11 oz) fiber, 8 g (0.28 oz) protein.
• Disclaimer: This is an estimate based on the original recipe. Actual nutritional values will vary depending on the specific vegan products used.
Pro Tips
• For a crispier crust, place your baking sheet in the oven while it preheats. Carefully slide the rolled-out dough onto the hot pan to bake.
• The pizza dough can be made ahead. After the first rise, punch it down and store it in an airtight container in the refrigerator for up to 3 days.
• Don’t be afraid to customize! Add a handful of spinach, some sliced red onion, or a few artichoke hearts for even more Mediterranean flavor.
• For an extra burst of tangy flavor, add a drizzle of balsamic glaze over the finished flatbread just before serving.
FAQ
Q: Can I make this flatbread vegetarian instead of vegan
A: Absolutely! If you are not following a strict vegan diet, you can easily substitute regular dairy feta and Parmesan cheese in the same quantities. The recipe will be just as delicious and remain fully vegetarian.
Q: How can I add more protein to this vegetarian flatbread
A: To boost the protein, consider adding a cup of rinsed chickpeas or some sliced artichoke hearts along with the other toppings. Both options complement the Mediterranean flavors wonderfully and add a satisfying, plant-based protein punch.
Q: Can I prepare the pizza dough in advance
A: Yes, this dough is perfect for making ahead. After the first rise, simply punch it down, place it in an airtight container or zip-top bag, and refrigerate for up to 3 days. Let it rest at room temperature for about 30 minutes before rolling it out.
Q: What is the best way to store leftover Mediterranean flatbread
A: Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in an oven, toaster oven, or air fryer at 375°F (190°C) for a few minutes until the crust is crisp and the toppings are warmed through.
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Mediterranean Vegan Feta & Olive Flatbread
Ingredients
Method
- To prepare the dough, combine the warm water and yeast in a small bowl.
- Let stand for 5 minutes until foamy.
- Stir in the maple syrup and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
- In a separate medium bowl, whisk together the white whole wheat flour, cornmeal, and salt.
- Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
- Add the all-purpose flour, a little at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface.
- Knead for 6 to 8 minutes, adding more all-purpose flour as needed, until you have a moderately stiff, smooth, and elastic dough.
- Shape it into a ball.
- Place the dough in a lightly greased bowl, turning it once to coat the surface.
- Cover and let it rise in a warm place for 30 to 45 minutes, or until nearly doubled in size.
- Preheat your oven to 425°F / 220°C.
- Grease a large baking sheet. Punch the dough down, turn it out onto a lightly floured surface, and let it rest for 10 minutes.
- Roll the rested dough into a 14-inch oblong shape and transfer it to the prepared baking sheet. Prick the dough all over with a fork. Pre-bake for 8 to 10 minutes, or until lightly browned.
- Remove the crust from the oven.
- Brush the surface with 1 tablespoon (15 ml / 0.5 fl oz) of olive oil and sprinkle with oregano. Evenly distribute the sliced tomatoes, roasted peppers, olives, vegan feta, and vegan Parmesan over the top.
- Bake for an additional 5 to 10 minutes, or until the crust is golden and the vegan cheeses are melted and bubbly.
- If desired, sprinkle with extra fresh oregano and cracked black pepper before slicing and serving hot.
- Don't be afraid to customize!
- Add a handful of spinach, some sliced red onion, or a few artichoke hearts for even more Mediterranean flavor.
