Name: Roasted Veggie Flatbread Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Plant-Based
Ingredients: 2 flatbreads (naan, pita, or gluten-free options); 1 cup cherry tomatoes, halved; 1 small zucchini, thinly sliced; 1 red bell pepper, sliced; 1 small red onion, thinly sliced; 1 cup hummus (garlic or roasted red pepper preferred); 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp Italian seasoning; ½ tsp smoked paprika; Salt and pepper to taste; 2 tbsp balsamic glaze; Optional: Fresh basil, vegan cheese

This vibrant Roasted Veggie Flatbread Pizza is a plant-based dinner brimming with colorful, oven-roasted vegetables on a crispy flatbread crust. Topped with a creamy hummus spread and a drizzle of balsamic glaze, it’s a healthy, satisfying, and customizable meal that’s as beautiful as it is delicious.

Recipe Tips and Tricks:

Slice vegetables uniformly to ensure even roasting.
Pre-bake the flatbread for 2–3 minutes for extra crispiness.
Use parchment paper for easy cleanup.
Add fresh herbs like basil or parsley for a burst of flavor before serving.
Experiment with different sauces—pesto or white bean spread works wonderfully too.

Why You’ll Love This Recipe:

This Roasted Veggie Flatbread Pizza is a feast for the senses. The vibrant colors, robust roasted flavors, and crispy texture make it a delight to eat. It’s packed with nutrients, entirely plant-based, and endlessly customizable. Whether you’re hosting a casual dinner or need a quick weeknight meal, this recipe is perfect for all occasions. Plus, it’s an excellent way to use up leftover vegetables and introduce more plant-based meals into your routine.

Yield: 2 servings

Roasted Veggie Flatbread Pizza

A crispy flatbread pizza topped with roasted veggies, hummus, and balsamic glaze—a vibrant, plant-based dinner idea.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

2 flatbreads (naan, pita, or gluten-free options)
1 cup cherry tomatoes, halved
1 small zucchini, thinly sliced
1 red bell pepper, sliced
1 small red onion, thinly sliced
1 cup hummus (garlic or roasted red pepper preferred)
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp smoked paprika
Salt and pepper to taste
2 tbsp balsamic glaze
Optional: Fresh basil, vegan cheese

Instructions

Prepare the Veggies: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the sliced zucchini, cherry tomatoes, red bell pepper, and red onion on the sheet. Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Toss to coat evenly.
Roast the Veggies: Roast the vegetables in the preheated oven for 15–20 minutes, flipping halfway, until tender and slightly caramelized.
Prep the Flatbreads: While the veggies roast, lightly toast the flatbreads in the oven for 2–3 minutes to make them crispier.
Assemble the Pizza: Spread a generous layer of hummus over each flatbread. Arrange the roasted vegetables evenly on top.
Add Finishing Touches: Drizzle the flatbreads with balsamic glaze and sprinkle fresh basil or vegan cheese if desired.
Serve: Slice the flatbreads into portions and serve warm. Pair with a side salad for a complete meal.

Notes

Make sure veggies are spread out in a single layer on the baking sheet for even roasting.
Pre-baking flatbreads prevents sogginess from the hummus and roasted veggie juices.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 632Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 1176mgCarbohydrates 91gFiber 12gSugar 21gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Flatbread: Use store-bought or homemade; naan or pita bread works great. Whole-grain or gluten-free options are perfect for dietary preferences.
Vegetables: Bell peppers, zucchini, red onions, and cherry tomatoes roast beautifully. Feel free to mix in seasonal veggies like asparagus or butternut squash.
Hummus: A creamy base that complements the roasted vegetables. Choose garlic or roasted red pepper varieties for extra flavor.
Cheese Alternative (optional): Sprinkle vegan mozzarella or crumbled plant-based feta for an added layer of indulgence.
Seasonings: A blend of garlic powder, smoked paprika, and Italian seasoning enhances the roasted veggies’ flavor.
Balsamic Glaze: A finishing drizzle adds a tangy-sweet contrast.

Variations and Substitutions:

Swap the hummus for vegan cream cheese or cashew ricotta for a richer base.
Use whole wheat tortillas or cauliflower crust for a lighter version.
Add protein by sprinkling roasted chickpeas or marinated tofu on top.
Experiment with spices like cumin, turmeric, or za’atar for a unique flavor twist.
For a spicier kick, drizzle with hot sauce or sprinkle red pepper flakes.

Storage Options:

Store leftover flatbread pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it can make the crust soggy.