Roasted Vegetable Flatbread Pizza Recipes

ROASTED VEGGIE PIZZA

Steps:

• Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

VEGGIE LOVERS FLATBREAD PIZZA (GLUTEN FREE)

Steps:

• Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
• Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
• Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
• Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens, goat cheese, seasoning, and fresh herbs.
• Place in oven on center rack until edges are crispy and cheese is melted; about 10-15 minutes.
• Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.
• Optional crushed red pepper chili flakes to top.
• Feel free to add in extra herbs on top or cooked diced protein when you add your cheese. You can add your shredded salad last with the cilantro if you rather have the ingredients more crisp!

GRILLED FLATBREAD VEGGIE PIZZA

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

ROASTED VEGETABLE FLATBREAD PIZZA

Steps:

• Preheat oven to 450.
• Place the vegetables on two baking sheets covered with aluminum foil coated with cooking spray. Sprinkle with salt, pepper and seasonings to taste (I used my Tuscan seasoning blend) and bake at 450 for 10 minutes.
• Remove from heat and stir well, then bake an additional 10 minutes. Remove from heat and cool.
• Spread the pizza sauce on top of the pizza crust leaving 1/2 to a 1/4 inch crust around the edge. Sprinkle with 1/2 cup mozzarella cheese, then vegetables, then the remaining cheese.
• Bake at 450 for 10 to 15 minutes or until the crust is crisp and the cheese is melted and bubbly.
• Remove from heat, cool 5 minutes, and then slice into 4 strips. Serve with a lettuce wedge.

LOW CARB ROAST VEGETABLES FLATBREAD PIZZA

Steps:

• Preheat oven to 400°F.
• To Roast the Vegetables: Mix the vegetables with 1 tablespoon of olive oil. Roast in the oven for 30 - 40 minutes until cooked through.
• To Make the Pizza: Microwave the mozzarella cheese and cream cheese for 1 minutes.
• Stir well to make sure the cheeses are melted then add in the coconut flour and beaten egg.
• Mix well and then use your hands to make a ball of dough.
• Add a piece of parchement paper or silicone mat to a cookie sheet. Place the dough in the middle and then with a sprayed piece of wax paper and a rolling pin, roll a thin rectangular crust out. Use your hands if you need too but make it pretty thin.
• Mix the roasted vegetabes with the Italina seasonings and garlic. Spread evenly over the crust and top with asiago cheese.
• Bake for 15 minutes or until the cheese is melted and the crust is browned.
• Let cool before cutting and serving.
• * Note * (I used zucchini, mushrooms, peppers, grape tomatoes, asparagus, green beans, cauliflower and radishes)

CRISPY ROASTED VEGETABLE FLATBREAD PIZZA

Steps:

• Slice the onions and broccoli and toss with the olive oil. Roast on 475ºF for about 10 minutes.
• Meanwhile, mix together the ricotta cheese, minced garlic, and red pepper flakes. Place flatbread on baking sheet or pizza stone. Spread ricotta mixture over flatbread.
• When veggies are ready, arrange on flatbread and top with roasted bell pepper slices. Sprinkle with salt and pepper. (And optional Parmesan cheese.) Bake on sheet, pizza stone, or directly on wire rack for 8 minutes on 425ºF.

BROCCOLI AND TOMATO FLATBREAD PIZZAS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper.
• Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper.
• Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes.
• Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil.
• Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve.

ROASTED VEGETABLE AND PESTO FLATBREAD PIZZAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with tin foil.
• Toss the vegetables with the olive oil on the baking sheet and sprinkle with garlic salt. Cook for 25-30 minutes, stirring halfway through, until the vegetables are soft and the edges are beginning to blacken.
• Spread 1-2 Tablespoons of pesto on each of the naan breads, then top with the roasted vegetables and finish with the mozzarella balls and the Parmesan cheese.
• Turn the oven broiler on low and cook the assembled pizzas for 3-5 minutes, until the cheese is melted and bubbly and the naan breads are warm. Serve immediately.

ROASTED VEGETABLE AND GOAT CHEESE FLATBREAD PIZZA

Steps:

• Mix yeast with warm water and allow to get foamy - about 15 minutes. In a large bowl, mix flour (about 2 1/2 cups to start), salt, and seasoning, making sure it is well combined. Once yeast is foamy, add to dough and mix with hand. If more flour is needed, add it. Cover and let rise in a cool, dark place for 2 hours.
• Chop and slice veggies. Lay on a baking sheet and toss with salt, pepper, garlic powder, balsamic vinegar, and 2 tablespoons olive oil. Roast for 30 minutes, or until carmelized.
• Turn oven heat down 375.
• Divide pizza dough in half and spread out on a round pan or baking sheet. Bake alone for 15 minutes.
• Once pizza is removed from oven, brush with olive oil and added minced garlic. Top with mozzarella cheese. Add roasted veggies and goat cheese. Sprinkle with parmesan cheese.
• Bake for 20-25 minutes, or until cheese has began to melt and is golden brown.