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Can we all agree that homemade pizza beats takeout from the big box chains any day? This caramelized onion flatbread features a homemade dough that bakes up perfectly crispy in a hot oven—no fancy pizza oven needed! Of course, if you do have one, it’ll work beautifully for this recipe too.
This homemade flatbread is the perfect balance of savory and sweet! Below are a few more reasons why we love this recipe and you will too.
Emily’s Recipe Notes:
- Flavor: Slightly sweet, savory, with pops of tanginess from the balsamic vinegar.
- Texture: Crispy pizza crust with jammy onions, tender apples, and sticky balsamic drizzled on top.
- Difficulty: Overall fairly easy. If you’ve never made a homemade pizza or flatbread, this step by step guide will walk you through how to make it.
- Time: Because this recipe uses homemade dough, it does take a little while to make (but worth it!). You can speed the process along by using premade dough or making all the components ahead of time and assemble when you’re ready to bake!
Why We Love this Caramelized Onion Flatbread: Takeout pizza just isn’t the same since going vegan—it’s hard to find one packed with flavor, and ordering without cheese usually means ending up with a sad tomato-covered crust and limp veggies. That’s why I’ve been loving this flatbread. The sweet caramelized onions bring a rich, deep flavor, and when paired with seasonal apples, crispy Brussels sprouts, and a drizzle of tangy balsamic glaze, it’s a game-changer.
Ingredients:
Ingredient Notes & Substitutions
Yellow Onions or Sweet Onions: Definitely a must to make caramelized onions. Opting for a sweet onion variety means there are more natural sugars and starches that can caramelize over medium heat to create amazing, jammy onions. You could also use red onions.
’00’ Pizza Flour: This flour has higher protein than your typical all-purpose flour. This helps make a super crispy crust with good structure.
Apples: You’ll want a sweet apple that holds up well to baking. I used Autumn Glory Apples here.
Balsamic Vinegar and Glaze: With balsamic, quality really does make a difference. While it’s not true for every ingredient, pricier balsamic vinegars tend to have a richer flavor and thicker texture, which work beautifully in this recipe. If you don’t have high-quality balsamic on hand, your favorite store-bought balsamic glaze is a great alternative for that sweet, tangy finish.
Extra Virgin Olive Oil: This helps create a nice golden finish on the flatbread crust.
Homemade Pizza Dough: If you don’t want to make your own dough, you can use your favorite store-bought version. Or a good alternative is to use naan bread or puff pastry (this will make more of a savory tartlet).
Helpful Equipment
- Baking Sheet: No pizza stone is required, although if you have one, you could use it instead of a baking sheet or sheet pan.
- Large Skillet: You’ll need this to caramelize the onions.
- Pizza Cutter or Sharp Knife: For slicing once baked.
Step By Step Guide
Mix warm water, agave nectar, and yeast in a bowl, letting it proof for 5 minutes, then combine with flour, salt, and olive oil to form a rough dough.
Knead the dough on a floured surface for 8-9 minutes (or use a stand mixer for 5-6 minutes), then transfer to an oiled bowl, cover, and let rise in a warm place for 1 hour.
Caramelize the Onions:
Thinly slice the onions and add to a large skillet with 1 tablespoon of olive oil over medium low heat.
Cook for 25-35 minutes stirring occasionally until soft and golden. If the onions are sticking, add more oil or 2-3 tablespoons of water as needed.
Prep the Toppings & Bake:
Mix the chopped Brussels sprouts with the balsamic marinade and toss to coat. Set aside to marinate.
Thinly slice the apples and set aside.
Make the dairy free white sauce by melting vegan butter and mixing in flour. Cook for a minute and add the oat milk. Simmer to thicken.
Divide the risen dough into two balls, shape each into ovals. Spread the white sauce on top and add all the prepped toppings. Then, bake!
Serving Ideas
Once baked, it’s time for the best part—digging in! This flatbread is amazing as a main course for pizza night but works just as well as an appetizer or side for get togethers like game days or a party.
What I love most about this recipe is how versatile it is. It feels special enough for a cozy stay-at-home date night, especially when paired with a nice glass of white wine. It’s like treating yourself to a gourmet meal without leaving the house (if I do say so myself).
For serving, I love adding an extra drizzle of balsamic glaze and a sprinkle of red pepper flakes for a little kick. If you want to elevate it even more, try dolloping some fig preserves on top, sprinkling fresh thyme leaves, or tossing on some fresh arugula for a pop of color and freshness.
- Looking to amp up the protein? You could add savory marinated tofu or some vegan shredded chicken as a topping.
It would also be tasty paired with these recipes:
Meal Prep & Storage Tips
If you find yourself pressed for time on weekdays like I do, prepping the components for this flatbread ahead of time can be a total lifesaver. Here are some meal prep tips:
- Pizza Dough: After kneading, you can store the dough in the fridge for 1-2 days. Just bring it to room temperature before shaping—it makes it so much easier to work with.
- Caramelized Onions: I always make these in advance because they keep perfectly in the fridge for up to 5 days and save so much time on busy nights.
- Marinated Brussels Sprouts: Letting the Brussels soak in the marinade for up to 5 days in the fridge really amps up the flavor and saves time when ready to assemble.
- Apple Slices: I recommend slicing the apples right before baking to keep them fresh and prevent browning—it only takes a minute!
- Béchamel Sauce: This sauce is super easy to make ahead of time. I usually prep it a few days in advance and store it in the fridge in an airtight container.
Once baked, the flatbread stores well in the fridge for 3-4 days in an airtight container. When it comes to reheating, I recommend using the oven or toaster oven to keep the crust crisp—it’s so much better than microwaving!
Helpful Tips For Amazing Flatbread
- Prep Ahead for Convenience: Make the pizza dough, caramelized onions, Brussels sprouts, and béchamel sauce ahead of time to save time on baking day.
- Don’t Rush the Onions: Caramelizing onions takes time, but it’s worth it! Cook them low and slow to bring out their natural sweetness and deep, rich flavor
- Use ’00’ Pizza Flour for the Best Crust: If you want a perfectly crispy, chewy crust, try using ’00’ pizza flour. Its fine texture and high protein content create an amazing texture.
these tips help create the best flavor & texture!
More Delicious Vegan Pizza Recipes:
Caramelized Onion Flatbread Pizza with Apples & Balsamic
Rate this RecipeIngredients
Homemade Pizza Dough:
- ¾ cup warm water, about 110-115°F
- 1 tbsp agave nectar, 21g
- 1 tsp active dry yeast, 3g
- 1 tsp fine table salt, 6g
- 2 tbsp extra virgin olive oil, 24g
- 2 ¼ cup ‘00’ pizza flour or bread flour, 270g- spooned into the measuring cup and leveled off
Toppings:
- 1 recipe Homemade Oat Milk Béchamel White Sauce
- 2 tbsp high-quality balsamic vinegar or balsamic glaze, 32g – plus extra for drizzling
- 1 tbsp agave nectar or maple syrup, 21g
- 4 tbsp extra virgin olive oil, 48g – divided, plus extra for drizzling
- ¼ tsp garlic powder, 1g
- ¼ tsp fine table salt, 1.5g
- ⅛ tsp black pepper, 0.25g
- 1 ¾ cup roughly chopped Brussels sprouts, 155g
- 1 large thinly sliced yellow onion, about 250g
- 2 thinly sliced apples, like Autumn Glory
- Red Pepper Flakes, for serving
Instructions
Make the Dough:
- Mix warm water with agave nectar in a medium bowl until dissolved, then stir in the yeast and let it proof for 5 minutes. In a stand mixer bowl or a large bowl (if hand-kneading), combine the flour and salt, making a well in the center.¾ cup warm water, 1 tbsp agave nectar, 1 tsp active dry yeast, 1 tsp fine table salt, 2 ¼ cup ‘00’ pizza flour or bread flour
- Pour in the yeast mixture and olive oil, mixing until a rough dough forms. Knead the dough on a floured surface for 8-9 minutes, or use a stand mixer with the dough hook on medium-low speed for 5-6 minutes until the dough begins to climb the hook.2 tbsp extra virgin olive oil
- Transfer the dough to an oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour, or until it increases in size by about 1.5 times.
Prep Toppings & Assemble the Flatbread:
- While the dough rises, prepare the toppings. Add the balsamic vinegar, agave nectar, 2 tablespoons of olive oil, salt, and pepper to a large bowl. Add the chopped Brussels sprouts and toss to coat. Set aside to marinate.2 tbsp high-quality balsamic vinegar or balsamic glaze, 1 tbsp agave nectar or maple syrup, 4 tbsp extra virgin olive oil, ¼ tsp garlic powder, ¼ tsp fine table salt, ⅛ tsp black pepper, 1 ¾ cup roughly chopped Brussels sprouts
- Caramelize the onions by adding them to a large skillet with 1 tablespoon of olive oil over medium-low heat. Cook for 25-35 minutes stirring occasionally until soft and golden. If the onions are sticking, add more oil or 2-3 tablespoons of water as needed.1 large thinly sliced yellow onion
- Thinly slice the apples and set it aside in a small bowl.2 thinly sliced apples
- Make the white sauce according to this recipe.1 recipe Homemade Oat Milk Béchamel White Sauce
- Preheat the oven to 475°F. Oil a large baking sheet with 1 tablespoon of olive oil.
- Divide the risen pizza dough into two dough balls. Shape each ball into a 10”x6” oval, place it on the oiled baking sheet, and drizzle olive oil on both sides. Spread a layer of the béchamel sauce evenly over the surface. Layer the sliced apples, marinated Brussels sprouts, and caramelized onions over the sauce. Sprinkle with a pinch of salt and pepper, and drizzle a bit more olive oil on top.
- Bake in the preheated oven for 15-18 minutes, or until the crust is golden brown. Let cool slightly, drizzle with balsamic glaze and sprinkle with red pepper flakes before slicing and serving.Red Pepper Flakes
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This is really delicious. I love the combo of sweet and savory. The flatbread is also very very good. Light and airy.
I’m so glad you enjoyed this flatbread, Diane! We love the sweet and savory as well 🙂