Vegan Fall Flatbread

Rich, smoky, and full of contrast, this vegan flatbread is simple in form but layered in flavor. It turns everyday ingredients into something special. With a crisp gluten-free chickpea crust, creamy Darë Smoked Pimento Dip, and roasted vegetables, it’s a dish that feels both nourishing and special. Each slice layers smoky, sweet, and savory notes in a way that makes it just as good for a dinner party as it is for a quiet night in.

A Flatbread That’s Anything but Basic

Instead of a traditional dough, this crust starts with chickpea flour, a protein-rich, gluten-free base that bakes into a golden, nutty foundation. The batter mixes up quickly, no kneading or rising required, and spreads easily into a thin, even layer. Once baked, it turns crisp around the edges and soft in the center, sturdy enough to hold its toppings while still tender enough to enjoy by hand.

Roasted Veggies That Do the Heavy Lifting

The topping combination celebrates the best of cool-weather produce. Butternut squash becomes sweet and caramelized in the oven, while shallots roast into soft, savory ribbons. A drizzle of avocado oil, a sprinkle of thyme, and a pinch of salt are all they need to shine. Together, they create a balance of flavor and texture, rich, roasted, and just a little sweet, that pairs beautifully with the smoky creaminess of the cheese.

The Star: Darë Smoked Pimento Dip

Once the crust is baked and the vegetables are golden, the magic happens. A generous layer of Smoked Pimento Dip melts slightly against the warm flatbread, turning into a velvety, savory base. Its subtle smokiness ties the dish together, bringing depth and warmth without overpowering the natural sweetness of the squash and shallots. It’s the kind of flavor that makes a simple recipe feel complete.

Finishing Touches That Make It Pop

A handful of fresh arugula added just before serving brings the perfect contrast: bright, peppery, and vibrant. The greens wilt slightly against the heat, softening into the creamy cheese and roasted vegetables. Slice it up, serve warm, and watch it disappear.

Why You'll Love This Flatbread:

Simple ingredients that come together in under an hour

A gluten-free chickpea crust with crisp edges and a nutty flavor

Smoky, creamy Smoked Pimento Cheese as the perfect sauce substitute

Features fall and winter favorites like butternut squash and shallots

Elegant enough for entertaining, easy enough for a weeknight meal

RECIPE

Servings: 2-4 servings
Prep Time: 30 mins
Cook Time: 30 mins

Flatbread Crust

1 ½ cups chickpea flour
¼ tsp Himalayan sea salt
¼ tsp garlic powder
1 TBSP avocado oil
1 cup filtered water

Roasted Butternut Squash and Shallot

2 cups butternut squash, peeled and diced 
4 shallots, trimmed, peeled, and halved lengthwise
1-2 TBSP avocado oil
¼ tsp dried thyme 
Pinch of Himalayan sea salt 

For Assembly

8oz Darë Smoked Pimento Cheese Dip
Handful of arugula 

Preheat the oven to 425°F and line two baking sheets with parchment paper.

First, roast the butternut squash and shallots. Add the butternut squash and shallots to a large mixing bowl and drizzle with avocado oil.

Season with dried thyme and sea salt and mix well until they’re well coated.

Add the squash and shallot to one of the baking sheets and bake for ~25-30 minutes, or until the butternut squash is fork tender and the shallots are lightly caramelized.

While the vegetables are roasting, prepare the flatbread crust. In a medium bowl, mix together the chickpea flour, salt, garlic powder, avocado oil, and filtered water. The batter should be pourable, almost like pancake batter.

Pour the batter onto the second parchment lined baking sheet and spread into a large, thin rectangle. You can also make a circular pizza shape, if you’d like! Use a spatula to spread the batter as thinly and evenly as possible.

When the vegetables have 10 minutes left on the timer, add the crust to the oven too. Bake the crust for 10 minutes.

Once the pizza has baked for 10 minutes, remove it from the oven along with the roasted vegetables.

Spread the tub of Darë Smoked Pimento on top of the baked flatbread in an even layer with the back of a spoon. The heat from the flatbread will slowly warm the cheese to make it spreadable.

Spoon the roasted butternut squash and shallots on top of the cheese layer. Place the pizza back in the oven and bake for another 8-10 minutes.

Remove the pizza from the oven and sprinkle it with fresh arugula. Slice and enjoy immediately!