10-Minute Sheet Pan Charred Mediterranean Vegan Flatbread with Zesty Oregano
A lightning-fast, flavorful flatbread that gets its char and crisp edges from a hot sheet pan, topped with fresh Mediterranean-inspired ingredients and a bright oregano finish. Perfect for a quick vegan lunch or dinner that feels gourmet.
Ingredients
Ingredients
- 1 cup all-purpose flour plus extra for dusting
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup water lukewarm
- 2 tbsp olive oil divided
- 1 tbsp fresh oregano chopped, plus more for garnish
- 0.5 cup cherry tomatoes halved
- 0.25 cup kalamata olives pitted and sliced
- 0.25 cup red onion thinly sliced
- 1 tbsp lemon juice fresh
- 1 tsp lemon zest optional
Notes
Storage: Best eaten fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day; re-crisp in a hot oven or toaster oven for 2-3 minutes. Make-Ahead: The dry flour mixture can be pre-measured and stored for up to a month. Toppings can be pre-chopped and refrigerated. Variations: Add a sprinkle of vegan feta cheese before baking, or use sun-dried tomatoes instead of fresh. For a gluten-free version, use a 1:1 gluten-free flour blend. Serving Suggestion: Serve with a side of hummus or a simple vegan tzatziki made with dairy-free yogurt.