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Veggie Flatbread Pizza

This Veggie Flatbread Pizza proves that loading a pizza with vegetables does not have to feel like a compromise. Crispy flatbread, juicy tomatoes, fresh herbs, tender squash, and tangy feta come together in a fast, colorful dinner that somehow looks far fancier than the effort required.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 3

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 gluten-free 10- to 12-inch thin pizza crust or flatbread
  • 2 teaspoons olive oil plus more for drizzling
  • ½ cup sliced red onion
  • ¼ teaspoon minced garlic
  • ½ to ⅔ cup diced tomatoes or drained canned tomatoes
  • ½ cup torn fresh basil or herbs of choice
  • ½ cup sliced zucchini
  • ⅓ to ½ cup sliced yellow squash
  • 1 cup shredded leafy greens such as arugula or spinach
  • ½ cup 2 ounces crumbled feta or goat cheese
  • Cracked black pepper to taste
  • Pinch of sea salt
  • Crushed red pepper flakes optional

Instructions

  • Preheat the Oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Toast the Flatbread: Place the flatbread on the prepared baking sheet and bake for 5 minutes to lightly crisp the crust. Remove from the oven and set aside.
    1 gluten-free 10- to 12-inch thin pizza crust or flatbread
  • Sauté the Onion and Garlic: Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the sliced red onion and minced garlic and cook for about 2 minutes, until softened and fragrant.
    2 teaspoons olive oil, ½ cup sliced red onion, ¼ teaspoon minced garlic
  • Prepare the Tomato Mixture: In a small bowl, combine the diced tomatoes with the torn basil or herbs and stir to mix.
    ½ to ⅔ cup diced tomatoes or drained canned tomatoes, ½ cup torn fresh basil or herbs of choice
  • Build the Base: Spread the tomato mixture evenly over the toasted flatbread. Scatter the sautéed onion and garlic over the top.
  • Add the Vegetables: Arrange the zucchini and yellow squash slices over the flatbread. Sprinkle the shredded leafy greens evenly across the vegetables.
    ½ cup sliced zucchini, ⅓ to ½ cup sliced yellow squash, 1 cup shredded leafy greens
  • Finish the Toppings: Top with the crumbled feta or goat cheese. Season with cracked black pepper and a pinch of sea salt.
    ½ cup 2 ounces crumbled feta or goat cheese, Cracked black pepper, Pinch of sea salt
  • Bake the Pizza: Return the flatbread to the oven and bake for 10 to 15 minutes, until the edges are crisp, the vegetables are tender, and the cheese is warm and slightly softened.
  • Garnish and Serve: Remove from the oven and drizzle lightly with olive oil. Sprinkle with crushed red pepper flakes, if using. Slice and serve immediately.
    Crushed red pepper flakes