Rainbow Veggie Flatbread Pizza Recipe – Italian Special
Rainbow Veggie Flatbread Pizza is a vibrant, colorful twist on traditional pizza that’s as healthy as it is delicious. Topped with a variety of fresh, seasonal vegetables—think red and yellow bell peppers, zucchini, cherry tomatoes, and leafy greens—this pizza offers a burst of flavors in every bite. The crispy flatbread crust serves as the perfect base, while a light layer of cheese and a drizzle of balsamic glaze elevate the dish with a touch of richness and sweetness. Whether you’re looking for a light weeknight meal, a fun way to enjoy veggies, or a crowd-pleasing appetizer, this pizza is a fantastic choice that’s both nutritious and visually stunning!
- Prep Time15 min
- Cook Time8 min
- Total Time23 min
For the Flatbread Pizza:
- 4 whole wheat or regular flatbreads (store-bought or homemade)
- 1 tbsp olive oil (for brushing the flatbread)
- 1 cup tomato sauce or pesto (for the base)
- 1 cup mozzarella cheese, shredded (or dairy-free cheese for a vegan option)
- 1/4 cup feta cheese (optional, for extra flavor)
- Fresh basil leaves for garnish (optional)
For the Rainbow Veggies:
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow bell pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup zucchini, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup corn kernels (fresh or frozen)
- 1/2 cup baby spinach (or arugula)
- 1/4 cup carrot ribbons (use a vegetable peeler to create thin ribbons)
For Seasoning:
- Salt and pepper, to taste
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp garlic powder (optional)
- A drizzle of balsamic glaze (optional, for serving)
How to make Rainbow Veggie Flatbread Pizza :
Prepare the Flatbread:Preheat your oven to 400°F (200°C).
Place the flatbreads on a baking sheet. Brush each flatbread with a little olive oil to help it crisp up in the oven.
Add the Base Sauce:Spread a thin layer of tomato sauce or pesto over each flatbread, leaving a small border around the edges for the crust.
Top with Cheese:Sprinkle mozzarella cheese evenly over the sauce, and add feta cheese if desired.
Arrange the Veggies:Begin layering the rainbow veggies in a fun and colorful arrangement
over the cheese:
Start with the red and yellow bell peppers as your base.
Add zucchini slices, cherry tomatoes, and corn next.
Finish by adding red onion, carrot ribbons, and a handful of spinach.
Sprinkle the whole pizza with oregano and garlic powder (if using), and season with a pinch of salt and pepper.
Bake the Flatbreads:Bake the flatbreads in the oven for 10-12 minutes, or until the crust is golden and the cheese has melted.
Finish and Serve:Remove from the oven and let cool for a minute or two.
Garnish:Garnish with fresh basil leaves and drizzle with a little balsamic glaze (optional) for added flavor and a touch of sweetness.
Recipe Notes :
Flatbread Base:Use store-bought flatbread or naan for a quick base, or pita bread for smaller individual pizzas.
Cheese Options:Mozzarella is the classic choice, but you can substitute with goat cheese, feta, or vegan cheese for a different flavor.
Veggie Variety:Use any veggies you like—try mushrooms, olives, or artichokes for additional variety.
Slice vegetables thinly for even cooking.
Make Ahead:Prep the veggies and cheese ahead of time for a quick assembly before baking.
