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, as if I put a lot of work into them, but in reality, they are SO easy to make. Even if you’re not super confident in the kitchen yet, I can almost guarantee you can handle this recipe. 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 it’s super easy to mix it up each time you make them by 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. 😉
I’m a huge fan of keeping chopped, frozen veggies on hand for the weeks when I don’t have time to prep fresh veggies. I usually buy a 3-pack of bell peppers at ALDI, chop them all at once on Sundays, and use one of them on flatbreads the next night, and immediately freeze the rest in freezer-safe baggies. I like to do the same thing with white or yellow onions. I always keep frozen chopped spinach in my freezer, because it’s super easy to throw into scrambled eggs & other dishes for some extra greens, including these flatbreads. However, I do prefer to use fresh greens for these if possible.
Now I’m going to break down the flatbread-making process for you, step-by-step. I also have pictures of some of the steps to help you visualize this. In addition, if you go to my “flatbreads” story highlight on my Instagram profile (@wellnessforthewin), I walk you through the whole process! You might find this helpful, too.
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 meatless crumbles. (My favorite kind of meatless crumbles are Gardein brand, which can be found at Target and Walmart, as well as other stores). 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 do prefer fresh veggies because they come out a little crispier 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 pizza-loving heart desires.
You ready for your life to change? Keep reading.
Veggie Flatbread Pizza
- 1 whole grain flatbread Flat Out or ALDI brand
- 2 Tbsp marinara sauce of choice
- 1/2 cup fresh spinach leaves or greens
- 1/2 cup meatless crumbles or protein of choice
- 1/2 cup shredded mozzarella cheese
- Extra virgin olive oil or avocado oil spray
Vegetables for topping:
- Chopped bell peppers, red onions, cherry tomatoes, mushrooms, shredded carrots, zoodles, etc. about 1 cup total
- Italian seasoning
- Crushed red peppers
- Grated parmesan
- Preheat oven to 425 F.
- Place crust on a baking sheet lined with parchment paper or foil (and sprayed with non-stick cooking spray). Spray the flatbread directly with extra virgin 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 it get a little bit crispy.
- While flatbread is in the oven, cook meatless crumbles in a small skillet over medium-high heat (according to package instructions). This should take 3-4 minutes.
- After the flatbread has cooked for 5 minutes, remove it from oven and start adding your toppings.
Assembling Your Flatbread
- First, add 2 Tbsp of marinara sauce and spread a thin, even layer on top of flatbread. (You may also use pesto or hummus as a spread if you prefer.)
- 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 vegetables of choice on top of the greens.
- Add shredded mozzarella cheese.
- Place assembled flatbread in the oven for about 10 minutes, or until edges are brown and crispy.
- Remove from oven and slice with a pizza cutter. 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 grilled chicken is usually my go-to, as seen below. Ethan loves adding turkey pepperoni when we have it, too.
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. ; )