Vegan Roast Cherry Tomato & Pesto Flatbread Pizza

This recipe is super simple but absolutely packed with flavour. It’s made on repeat in my house – I just can’t get enough of it. The spelt flour provides a lovely nutty base and you can mix and match the toppings etc

But I absolutely love the combination of basil pesto and the gooey bursting roast tomatoes. A lovely taste of summer in every bite!

Tips; The pesto & roast tomatoes also make the best toast topper. 

Other yummy additions – roast aubergine, capers, olives, peppers, mushrooms, cashew parmesan 

Use any flabread base – white flour, buckwheat for a gluten free option

I'd love to know if you made this recipe.

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  2-4 servings
  30 minutes preparation time
  40 minutes cook time


For the roast tomatoes;

  • 750g cherry tomatoes 
  • Splash olive oil 
  • Big pinch sea salt 
To make the dough; 
  • 150g spelt flour 
  • 1/4 tsp sea salt 
  • 2 tbsp olive oil 
  • 100ml luke warm water 
  • Mix together – leave for a few minutes 
For the pesto; 
  • 100g pine nuts toasted 
  • 60g basil 
  • 4 tbsp extra virgin olive oil 
  • 3 nutritional yeast 
  • 1/2 tsp sea Salt 
  • 1 lemon juice 
  • 50ml water 

Toppings – optional 

  • Extra virgin olive oil 
  • Toasted pine nuts 
  • Basil 


To roast the tomatoes; 
  1. Pre heat your oven to 180c 
  2. Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake aprox 25 – 30 minutes until soft. Set aside 

To make the pesto; 

  1. Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste. 

To make the flatbreads 

  1. In a large bowl, add the flour, water, olive oil and salt. Stir to combine. 
  2. Stir to combine and when it comes together – Knead for a few minutes until you get a rough but springy dough. 
  3. Pop it back in the bowl for 15 minutes. 
To cook 
  1. Heat a large griddle pan or frying pan to medium. 
  2. Divide the dough into two then roll out the first flatbread. 
  3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
  4. Repeat. 
  5. Keep the flatbreads warm on a plate covered with a clean cloth. 
To serve; 
  1. Spread pesto over the flabreads then top with the juicy roast tomatoes, pine nuts, olive oil and fresh Basil. 

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