Roast Tomato and Pesto Flatbreads (Vegan GF)

These Roast Tomato and Pesto Flatbreads are the perfect Mediterranean recipe. A simple no-yeast flatbread, spread with vegan cream cheese and top with juicy toasted tomatoes and lots of pesto and balsamic.

If you love the flavours of Italy, then you are in for a treat with this recipe. These flatbreads are inspired by my love for all things Mediterranean, namely pesto, balsamic and juicy fresh tomatoes. As we’re in summer, tomatoes taste so much better right now and are often much cheaper, so make the most of these in-season fruits and make these tasty flatbreads for a quick lunch, light dinner or snack.

A Roast Tomato and Pesto Flatbread sliced in half on a plate
Roast Tomato and Pesto Flatbreads

Why will I love these?

These flatbreads are so tasty:

  • Quick healthy and delicious
  • Juicy, creamy and savoury
  • Sweet, sticky and herby
  • Packed with wholesome ingredients
  • No-yeast and no-fuss
  • Come together in less than 30 minutes
  • Great for all the family
  • Delicious for a light lunch, meal prep, or light dinner
  • Also great to share and let people build their own flatbreads
  • Naturally vegan, dairy-free and egg-free
  • Easily gluten-free and nut-free

If you already love the sound of these quick breads then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see a full ingredient list in the recipe card and see my favourite brands and where to purchase all the ingredients in the “shop the recipe” card below.

For the tomatoes and toppings:

  • Fresh cherry tomatoes: I used on-the-vine tomatoes to make these even prettier but any small tomatoes are great. You can use any colour and size, but aim for the smaller ones.
  • Olive oil: for drizzling over before baking for 20 minutes until juicy and tender. Use a good quality and tasty olive oil to enhance all the flavours.
  • Garlic and herb cheese spread: I use the Nurishh delicious garlic and herb spread which is made from sunflower seeds and so is nut-free, unlike a lot of other dairy-free cheese spreads. It has so much flavour and is so silky smooth.
  • Pesto: use a ready-made or homemade pesto (making sure it’s vegan and nut-free where needed) and I like to thin it out with some water to make it easier to drizzle over. You can try my nut-free green pesto or sun-dried tomato pesto recipes.
  • Balsamic glaze: for drizzling on top.
  • Salad greens: use any greens to add to these flatbreads like rocket, watercress, spinach or lettuce.
  • Sunflower seeds: for some crunch and texture on top.
  • Fresh basil: for decoration and add flavour.

As for the flatbreads, these are based off my favourite two-ingredient flatbread from my cookbook, Nourishing Vegan Every Day:

  • Thick coconut yoghurt: this is the magic ingredient that adds moisture, fat and helps the flatbreads develop their light quality. My go-to is the Cocos Organic natural yoghurt and make sure your yoghurt is really thick and creamy like a dairy-free Greek yoghurt for this recipe. It won’t work with runny yoghurts.
  • Self-raising flour: this is key to the rise and you can use gluten-free SF flour where needed.

Are these gluten-free and nut-free?

These flatbreads are nut-free as I use the sunflower seed-based cheese spread but check that your pesto is also nut-free. To make these gluten-free, use a self-raising gluten-free flour blend that you trust for other recipes. Note that the dough will be more delicate and add some more yoghurt if it’s feeling a little drier.

How do I make these flatbreads?

These are so easy:

  • Add the tomatoes and olive oil to a dish: and roast for 20 minutes until juicy.
  • Make the flatbread dough: stir together the yoghurt and flour till soft and pliable.
  • Divide the dough into 3 and roll out: to the size of your hand and about ½-cm thickness.
  • Brush with olive oil and add to a hot pan: allowing to cook through for a few minutes until golden and puffing up.
  • Brush with more oil and flip to cook the second side: toll golden and charring.
  • Spread the flatbreads with the cream cheese: and top with some salad greens, the tomatoes, some pesto, balsamic, sunflower seeds and basil.

How long will they last?

Once made, eat these straight away as the breads will start to soften, You can prepare the flatbreads 1-2 days in advance and keep wrapped up in the fridge and you can roast the tomatoes 2-3 days before, storing in a sealed container in the fridge, and spread and serve the flatbreads when you like.

What else can I make?

If you are looking for more delicious recipes for summer:

A Roast Tomato and Pesto Flatbread sliced in half on a plate

Roast Tomato and Pesto Flatbreads

Yield: 3 (easily doubled)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These Roast Tomato and Pesto Flatbreads are the perfect Mediterranean recipe. A simple no-yeast flatbread, spread with vegan cream cheese and top with juicy toasted tomatoes and lots of pesto and balsamic.


For the Tomatoes:

  • 2-3 vines of tomatoes (about 15-18 tomatoes in total)
  • 1 tbsp olive oil
  • Salt and pepper

For the Flatbreads:

  • 120g thick coconut yoghurt
  • 125g self-raising flour, plus extra
  • Olive oil, for brushing

For the Topping:

  • 3 large tbsp vegan garlic and herb cream cheese spread
  • 2 tbsp pesto
  • 3 tsp balsamic glaze
  • 3 handfuls greens e.g. rocket, watercress, baby spinach
  • Sunflower seeds
  • Fresh basil


  1. For the tomatoes: preheat the oven to 160Fan/180ºC. Add the tomato vines to a baking dish and drizzle with the olive oil, salt and pepper. Roast for 20 minutes, until sticky.
  2. For the flatbreads: add the yoghurt and flour to a bowl with some salt and pepper and stir to a shaggy dough (it may seem dry at first) and bring together with your hands. Divide into 3 equal portions and roll each one out to the size of your hand, in an oval shape. Use parchment paper to prevent the dough from sticking.
  3. To cook the flatbreads: heat a non-stick pan and brush the top of the flatbread with olive oil. Place the flatbread face down into the hot pan and cook for 2-3 minutes over a high heat until turning golden and starting to bubble up. Brush the top with more oil and flip over. Repeat to cook the second side and transfer to a wire rack while you cook the other two flatbreads.
  4. For the toppings: add 1 tbsp water to the pesto to make it easier to drizzle.
  5. To serve: spread each flatbread thickly with the cheese spread and top with some salad leaves, the tomatoes, pesto, balsamic glaze and decorate with some sunflower seeds and fresh basil, if you like.
  6. Best enjoyed straight away or make the flatbreads 2-3 days in advance and warm back up or enjoy cold as above.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Roast Tomato and Pesto Flatbreads so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pesto flatbread love x

p.s. the recipe was first made with Nurissh and their plant-based cheese spread but this post is not sponsored and all opinions are my own.

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