If you follow me on Instagram, you know I love a good flatbread, and I whip one up almost every week for “Meatless Monday”. It’s such an easy and delicious meal to make vegetarian! Some of you may think it’s preposterous to eat pizza without meat on it, but don’t knock it ’til you try it! I promise, it can still be mouth-wateringly good, and even husband-approved. I’m about to teach you how.
One of the things I love about these flatbreads is that they look kinda fancy. Like I put a lot of work into them. But in reality, they are SO easy to make; the biggest rookie or kid chef could even make them. They may not look quite as pretty, but they’ll still taste damn good, and in the end, that’s really all that matters. Right?
Another thing I love about these flatbreads is that they are super easy to mix up each time using different veggies (whatever you have on hand!) and you can create a masterpiece every time, no matter what. Unless all you have on hand is like, Doritos or something. Then you might be SOL. Or due for a trip to the grocery store.
So I’m going to break down the process for you, step-by-step. I also have pictures of some of the steps to help you visualize this. If you go to my “flatbreads” story highlight on my Instagram profile, I walk you through the whole process! You might find this helpful.
As you’ll see in my pictures, there are a few staple items that I use on almost all of my flatbreads, including bell peppers, spinach, red onions, and Morning Star meatless crumbles. But sometimes I get a little crazy and add things like zoodles, shredded carrots, roasted broccoli, or any other random leftover veggies I can find. Then it becomes an “everything but the kitchen sink” kinda pizza. Those are the best.
I have made many flatbreads with all frozen veggies before, but I must say I prefer fresh veggies because they come out a little crisper and yummier. Either one is fine. If you only have frozen spinach, peppers and onions on hand, great! Use them. Some fresh veggies you could add include bell peppers, red onions, shredded carrots, mushrooms, olives, cherry tomatoes, zucchini, squash — whatever your heart desires.
You ready for your life to change? Keep reading.
WFTW Veggie Flatbreads
Get your pizza fix every Monday with these quick, easy and delicious vegetarian flatbreads!
Credit: Shanna Hutcheson of Wellness For The Win
- 1 Flatout flatbread; either Multigrain with Flax, Light or 100% Whole Grain flatbreads from Aldi work great too!
- ~2 Tbsp tomato sauce of choice (I love Rao’s Homemade)
- 1/2 cup fresh spinach leaves
- 1/2 cup Morning Star Grillers crumbles or Gardein meatless crumbles (or chicken if you want meat)
- You can find meatless crumbles in the healthy entrees area of the freezer section
- 1/3-1/2 cup low-fat shredded mozzarella cheese
- Extra virgin olive oil spray
- Desired vegetables — some ideas: chopped bell peppers, chopped red onions, cherry tomatoes, zoodles, shredded carrots, mushrooms — whatever you like!
- Optional toppings: Italian seasoning, crushed red peppers, grated Parmesan
- Preheat oven to 425 F. (If I’m roasting veggies at the same time, I do 400 F and cook flatbread a little longer.)
- Place Flat Out (crust) on a baking sheet lined with foil and spray the flatbread with Misto/olive oil cooking spray, or lightly drizzle with olive oil.
- Place flatbread in the preheated oven for 5 minutes before adding any toppings; this helps get it a little bit crispy.
- While flatbread is in the oven, cook meatless crumbles in a small skillet over medium-high heat with a small amount of water until done (3-4 minutes).
- Lately I have been adding the veggies without cooking them in the skillet at all beforehand (like I used to). They come out crispier this way and it’s less work. Double win. I do not add any seasonings to my veggies.
Assembling Your Flatbread
- First, add ~2 tbsp of pasta sauce and spread a thin, even layer on top of flatbread.
- Next, lay fresh greens all over the top of the sauce. You can use spinach or any fresh greens you have.
- Add cooked meatless crumbles and veggies on top of the greens.
- Add shredded mozzarella cheese.
- Place in the oven for ~10 minutes, or until edges are brown and crispy.
- Remove from oven and finish off with Italian seasoning, crushed red peppers and some grated Parmesan cheese, if desired.
Note: Not all of my flatbreads are meatless. When I do add meat, shredded rotisserie or already grilled chicken is usually my go-to, as seen below.
I absolutely love seeing all your Meatless Monday flatbread creations, so please keep them coming by tagging me on Instagram @wellnessforthewin!
Please note: these flatbreads are acceptable on all days of the week, not just Mondays. ; )
Shanna Stewart, RD LD
#wellnessforthewin #flatbreadforthewin #plantbasedeating