Go Back
–+ servings
Mediterranean Vegan Feta & Olive Flatbread – vegetarian recipe
Stav Kogan

Mediterranean Vegan Feta & Olive Flatbread

A vibrant, rustic flatbread layering tangy vegan feta, smoky roasted red peppers, and briny kalamata olives on a perfectly chewy, homemade whole wheat and cornmeal crust. A perfect star for a weeknight dinner or a casual weekend gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 to 8 serving
Calories: 236
Ingredients Method Nutrition

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 (4.2 oz) 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 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
  • 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.
  • For an extra burst of tangy flavor, add a drizzle of balsamic glaze over the finished flatbread just before serving.

Method
 

  1. To prepare the dough, combine the warm water and yeast in a small bowl.
  2. Let stand for 5 minutes until foamy.
  3. Stir in the maple syrup and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
  4. In a separate medium bowl, whisk together the white whole wheat flour, cornmeal, and salt.
  5. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
  6. Add the all-purpose flour, a little at a time, until the dough comes together.
  7. Turn the dough out onto a lightly floured surface.
  8. Knead for 6 to 8 minutes, adding more all-purpose flour as needed, until you have a moderately stiff, smooth, and elastic dough.
  9. Shape it into a ball.
  10. Place the dough in a lightly greased bowl, turning it once to coat the surface.
  11. Cover and let it rise in a warm place for 30 to 45 minutes, or until nearly doubled in size.
  12. Preheat your oven to 425°F / 220°C.
  13. Grease a large baking sheet. Punch the dough down, turn it out onto a lightly floured surface, and let it rest for 10 minutes.
  14. 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.
  15. Remove the crust from the oven.
  16. 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.
  17. Bake for an additional 5 to 10 minutes, or until the crust is golden and the vegan cheeses are melted and bubbly.
  18. If desired, sprinkle with extra fresh oregano and cracked black pepper before slicing and serving hot.
  19. Don't be afraid to customize!
  20. Add a handful of spinach, some sliced red onion, or a few artichoke hearts for even more Mediterranean flavor.

Nutrition

Calories: 236kcalCarbohydrates: 36gProtein: 8gFat: 8g

Tried this recipe?

Let us know how it was!