Rainbow Veggie Flatbread Pizza Recipe – Italian Special
If you’re after a dish that’s both eye-catching and nourishing, this Rainbow Veggie Flatbread Pizza brings together the best of Italian cuisine with a feast of colorful vegetables like bell peppers, zucchini, cherry tomatoes, and spinach. Resting on a crisp flatbread crust and layered with mozzarella (or vegan cheese) and a touch of balsamic glaze, it’s an easy weeknight meal that’s sure to impress. Whether serving for dinner or as a crowd-pleaser at gatherings, this pizza delivers flavor, crunch, and beauty all in one.
- 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 :
Ingredient Substitutions:
Swap mozzarella for vegan cheese or dairy-free alternative to suit dietary preferences. Feta can be omitted or replaced with goat cheese or vegan feta.
Baking Tips:
Brush flatbread with olive oil and bake at high heat to achieve a nicely crisp base. Thin vegetable slices help ensure even cooking without soggy toppings.
Prep Ahead:
Slice veggies and grate cheese in advance; store separately so everything is ready when you assemble. Saves time when you’re ready to bake.
Dietary Preferences:
For a gluten-free version, use gluten-free flatbread. To reduce dairy, use vegan or less cheese and highlight more veggies.
Flavor Boost:
A drizzle of balsamic glaze adds sweetness and tang. Fresh basil at the end lifts aroma. Optional garlic powder or dried oregano before baking enhances the savory profile.
