Pissaladière is a French variation on pizza, with onions as the main ingredient. This recipe is a vegan adaptation of the traditional Nice dish.

Preparation Time:
Cooking Time:
Yield: 2 servings


  • 225g strong white flour
  • 140mL water (~140g)
  • 60mL olive oil (~54.8g)
  • 3g salt
  • 4g easy bake yeast
  • 2 tsp herbes de Provence (~2g)
  • 1kg yellow onion
  • 1 clove garlic (~6g)
  • 25g sundried tomatoes
  • 15g sliced black olives, drained


  1. Combine the flour, water, 15mL oil, yeast, salt and 1 tsp herbes de Provence and knead into a ball of dough.
  2. Preheat oven to 230°C (445°F)
  3. Peel and finely chop the onions , then place in a frying pan with the remaining 45mL olive oil
  4. Stir the onions to coat and caramelise on a low/medium heat - this takes about 30 minutes, add the chopped garlic after the first 5 minutes.
  5. Rehydrate the sundried tomatoes if dried, then cut into strips.
  6. Once the onions have caramelised, take them off the heat.
  7. Roll out the base and place on an oiled non-stick tray
  8. Transfer the caramelised onions onto the base and sprinkle the remaining 1 tsp herbes de Provence on top.
  9. Arrange the strips of sun-dried tomatoes in a lattice pattern on top of the onions.
  10. Fill the gaps in the lattice pattern with the black olives.
  11. Bake for about 15 minutes at 230°C (445°F).

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (737g)
Energy 475kJ 3502kJ
Energy 113kcal 837kcal
Fat 4.1g 30.4g
  of which saturates 0.7g 5.1g
Carbohydrates 16.5g 121g
  of which sugars 4g 29.7g
Fibre 1.4g 10g
Protein 2.7g 20.3g
Sodium 134mg 993mg
  as salt 0.34g 2.5g
Fruit/veg portions 0.91 6.7

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.