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Jul 08
9

Veggie Lover’s Flatbread

I have partnered with Flatout to create this Veggie Lover’s Flatbread. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments. 

Veggie Lover's Flatbread

I decided to call this a Veggie Lover’s Flatbread, but even if you don’t consider yourself a veggie lover, this flatbread may convert you. The Flatout crust is thin and crispy and it’s topped with three types of cheeses and a variety of fresh, delicious veggies sautéed in garlic. So good. Plus, it comes together in no time at all, so it’s great for a weeknight dinner or weekend lunch. You could even serve this as finger food at a party! I used broccoli, zucchini, summer squash, carrots and tomatoes, but you can definitely change it up and use any veggies you like (mushrooms, red peppers, whatever floats your boat). As a bonus, each flatbread is just 298 calories or 8 Weight Watchers SmartPoints!

Veggie Lover's Flatbread

We keep Flatout flatbreads on hand at all times for easy, impromptu pizza nights. This Veggie Lover’s Flatbread is one of the Flatout pizzas I’ve been making a lot lately, but the great thing is you can top them with anything! On busy nights when we have nothing planned for dinner, we can always put together a delicious healthy pizza, wrap or quesadilla using these flatbreads and whatever else we have on hand. The light original flatbreads are my go-to, but Flatout has something for everyone (low cal, low carb, high fiber, high protein), so try them all and find out which ones are your favorite!

Want to check out more delicious ideas for recipes using Flatouts? Try my Black and Blue Steak WrapsSpicy Southwest Chicken WrapsThree Cheese Mushroom FlatbreadsPeaches and Cream Dessert Flats, Chicken Saltimbocca SandwichesBuffalo Chicken Pinwheel WrapsSpinach Artichoke FlatbreadsGreek Snack FlatsMexi Burgers with GuacamoleChinese Chicken WrapChicken Pesto Flatbreads and Bacon Cheeseburger Wraps!

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Veggie Lover's Flatbread

Yield: 1 flatbread

Ingredients:

  • ½ teaspoon olive oil
  • 1/3 cup diced broccoli florets
  • 2 tablespoons shredded carrots
  • 1 tablespoon shredded zucchini
  • 1 tablespoon shredded summer squash
  • Salt and pepper, to taste
  • 1 garlic clove, minced
  • 2 diced grape tomatoes
  • 1 Flatout Light Original Flatbread
  • 2 wedges of The Laughing Cow Creamy Swiss Garlic & Herb cheese, softened to room temperature
  • 1 oz 2% shredded Mozzarella cheese
  • 1 teaspoon grated Parmesan cheese

Directions:

  1. Pre-heat the oven to 350.
  2. Pour oil into a small skillet and bring to medium heat. Add the broccoli, carrots, zucchini and summer squash and cook, stirring occasionally, for a few minutes until the broccoli is tender. Sprinkle with salt and pepper and add the garlic. Stir together and cook for another 30 seconds to a minute until garlic is fragrant. Remove from heat and transfer the vegetables to a side dish. Stir together with the diced tomatoes and set aside.
  3. Place the flatbread directly onto the middle rack of the oven and bake for about 4 minutes until it stands firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mixed veggies evenly across the top of the flatbread and top with the shredded Mozzarella and grated Parmesan. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.

Weight Watchers SmartPoints:
8 per flatbread (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
7 per flatbread (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

Nutrition Information:
298 calories, 24 g carbs, 4 g sugars, 12 g fat, 5 g saturated fat, 23 g protein, 10 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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9 Responses to “Veggie Lover’s Flatbread”

  1. #
    1
    Carol — July 8, 2016 @ 4:25 pm

    Brilliant! I hadn’t thought to shred my veggies. This way you get a little bit of everything in every bite!

  2. #
    2
    Angelina — July 9, 2016 @ 10:31 am

    I’ll definitely make this “Strata” for my family this coming week, especially since I’ve already set aside one night a week to serve ‘breakfast for supper’. My family loves this option on Tuesdays…. especially since we don’t always have the time for an actual ‘sit-down breakfast’ every morning of the week.
    I usually make a ‘Quiche’ or a ‘Frittata’, and (either) a nice’ Green Salad’, or a ‘Spinach Salad’ (with Turkey Bacon & Feta Cheese) to go along with the main egg dish.
    We’re not “Vegetarians”or “Vegans”, but we definitely LUV our veggies…. and try to cut down on as many carbs and sodium as possible in our diets!
    I’m sure that this “Strata” will be a huge hit with us! Thanks for this recipe!
    I’m signed-up, and I receive your Blog in my Mailbox whenever you post a new recipe. Thanks for your terrific recipes!

  3. #
    3
    Kate — July 9, 2016 @ 1:03 pm

    This recipe is not a strata. A strata is a layered casserole that is similar to quiches or frittatas . This is a a flatbread recipe, as indicated in the title.

    Also, why do you put things in “quotes” so often? It is not necessary and distracting.

  4. #
    4
    Angelina — July 10, 2016 @ 12:22 pm

    I’m sorry about that, but I was distracted by my crying teething baby, and forgot which recipe I was referring to. I only had the Leave A Comment portion of the recipe on my computer screen at the time. Haven’t you ever made a mistake? And yes, I definitely know the difference between a Strata and a Flatbread! But thanks for making me feel stupid!

  5. #
    5
    Christine — July 10, 2016 @ 5:45 pm

    I don’t comment on recipes very often, but this is delicious! I used broccoli, mushrooms, orange bell pepper & tomatoes. I only had the lite swiss Laughing Cow and my Flat Outs are the italian herb, didn’t matter one bit. The cheeses give richness and the flatbread gets nice and crispy. You can change it up however you want, with spices, herbs and other vegetables or even lite meats. Great recipe.

    • Emily Bites replied: — July 12th, 2016 @ 10:05 am

      I’m so glad you loved it!!

  6. #
    6
    Sarah — July 18, 2016 @ 7:07 pm

    Made this tonight and it was delicious and filling! Loved it and will definitely keep it in the weeknight rotation.

  7. #
    7
    Jacquie — December 15, 2016 @ 7:35 pm

    YUM. I just made this tonight and REALLY enjoyed it so much. Thank you for the great recipe, which will go into my permanent rotation. Nice way to get veggies in and feel indulgent while you’re at it!

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    8
    Christine — January 9, 2017 @ 6:22 pm

    This is one of my favorite recipes. I keep the ingredients on hand to make these often. So glad you put this together!

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