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Whole-Grain Crust Veggie Flatbreads

In this wholesome take on pizza, we substitute flour crust for flatbread and mozzarella for ricotta, while veggies graduate from mere topping to main event.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
495 calories per serving


> 1 (16 oz) pkg frozen butternut squash , thawed
> 1 (12 oz) pkg shredded Brussels sprouts
> ½ cup olive oil
> 6 slices flatbread or pita 
> 1 ⅓ cup reduced-fat ricotta cheese
> ¼ cup freshly grated Parmesan cheese
> 2 tbsp balsamic glaze


Preheat oven to 450°F. Toss squash and Brussels sprouts with 2 tbsp of oil, salt (in moderation), and pepper. Roast for 15 min., turning once.
Set roast veggies aside. Brush remaining oil on each flatbread, sprinkle with salt (in moderation), and pepper.
Divide and spread ricotta on each pizza, evenly distribute butternut squash and Brussels sprouts, and cook for 5 min. Remove from oven, then garnish with Parmesan cheese and a drizzle of balsamic glaze.

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