Veggie Flatbread Pizza
Ingredients
The crust
-
1
10–12 inch
gluten free thin crust pizza or flatbread
The toppings
-
½
cup
sliced red onions
-
¼
teaspoon
minced garlic
-
½
cup
torn basil or herbs of choice
-
½ – ⅔
cup
fresh diced tomatoes or canned tomatoes (drained)
-
½
cup
sliced zucchini
-
⅓ to ½
cup
sliced yellow squash or other veggie of choice
-
½
cup
crumbled feta or goat cheese
-
to taste
cracked black pepper
-
to taste
sea salt
-
to taste
crushed red pepper chili flakes (optional)
For cooking
-
to taste
tablespoons
olive oil (for sautéing and drizzling)
Instructions
- Preheat the oven to 220°C (425°F) and line a baking tray with non-stick baking paper.
- Toast the flatbread in the oven for 5 minutes and then set aside.
- Sauté the onions and garlic in olive oil until tender and fragrant, about 2 minutes.
- Spread the diced tomatoes mixed with torn herbs evenly on the flatbread.
- Layer the sautéed onions and garlic on top, followed by the sliced zucchini, yellow squash, and shredded greens.
- Top with goat cheese, seasoning, and fresh herbs.
- Bake in the oven until the edges are crispy and cheese is melted, about 10-15 minutes.
- Remove from the oven and top with cracked black pepper, sea salt, and a drizzle of olive oil.
- Add optional crushed red pepper chili flakes if desired.
Nutrition Facts (estimated)
Servings
3
Calories
277
Total fat
9.6g
Total carbohydrates
37.5g
Total protein
9.2g
Sodium
586.8mg
Cholesterol
20mg
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