Easy Roasted Vegetable Flatbread

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A super versatile recipe to keep in your back pocket!

Our Easy Roasted Vegetable Flatbread is loaded with nutritious ingredients and festive flavor!

Every great chef keeps a few versatile recipes in their back pocket at all times. These are recipes that can be modified to fit any season or holiday. Our easy roasted vegetable flatbread is a great example of one of these go-to recipes! Not only is it super easy to make, but it can be modified to satisfy almost any craving or dietary preference. It can be made meat-heavy for the carnivores in the family, or make it vegetarian by using vegetable toppings and creamy cheese. It’s also super easy to make with all vegan and plant-based ingredients!

Our 3-Ingredient Flatbread is Budget-Friendly

This Easy Roasted Vegetable Flatbread is the perfect light dinner or leftover lunch!

When you’re on a tight budget, it can be challenging to take the jump and try new recipes. Luckily, our No-Yeast Flatbread only requires three staple ingredients that you probably already have in your kitchen: Self-rising flour, Greek yogurt, and olive oil. They come together to create a super tasty crust for this easy flatbread. The additional toppings you choose to use are totally up to you, making it super easy to stick to a set budget. 

Tasty Toppings for Any Time of Year

This veggie-rich pizza is a super healthy meal or appetizer.

You may have a budget to stick to, but that doesn’t mean you can’t have some fun with the ingredient toppings! There are plenty of ways to add inexpensive flavors to your pizza. Here are some of our favorite ideas:

  • Top your flatbread with white beans and kale for a comforting and nutritious vegetarian meal.
  • Use a combination of winter root vegetables to add sweet flavors, like butternut squash, beets, carrots, or parsnips.
  • In the summertime, choose light vegetables like zucchini, tomato, eggplants, or roasted red peppers.
  • Be even more budget-friendly and use additional pantry staples such as pickled banana peppers and olives.
  • Herbs and spices like fresh oregano, basil, thyme, and rosemary can all add a tremendous amount of flavor to a recipe without tacking on a bunch of calories.

Make it a Plant-Based Pizza

You can make this roasted vegetable flatbread plant-based with just a few simple ingredient swaps.

If you’re following a plant-based diet, you can easily make this flatbread vegan-friendly with just a few simple swaps. First, you’ll want to choose a dairy-free yogurt brand from your local grocery store to replace the Greek yogurt in the flatbread. Additionally, instead of the ricotta and Parmesan, make our plant-based cheese spread. The flatbreads taste great without cheese, too!

This mouthwatering recipe is perfect for sharing. Cut the flatbread into six or eight pieces and bring it as an appetizer to your family’s holiday get-together. It’s a great way to impress all of your guests the next time you host a party. Of course, you can always just make it for yourself too! It’s a fantastic light dinner, and this flatbread tastes just as good leftover for lunch the next day.

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Easy Roasted Vegetable Flatbread

These easy flatbreads make an impressive holiday appetizer, but they're also great as a quick-and-easy dinner.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 4 flatbreads
Serving Size 1 flatbread
Course Appetizer, Dinner, Lunch
Cuisine American, Italian


  • 1 full flatbread recipe divided into four dough balls
  • 2 tablespoons olive oil divided
  • 1 Portobello mushroom sliced
  • 1 beet medium, cut into 1/4-inch cubes
  • 1 parsnip large, cut into 1/4-inch cubes
  • 1 sweet potato small, cut into 1/4-inch cubes
  • 1 red onion small, thinly sliced
  • 1 garlic clove thinly sliced
  • kosher salt and ground black pepper to taste
  • 1/2 cup ricotta cheese
  • 1 tablespoon fresh thyme minced
  • 1 teaspoon fresh rosemary minced
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup Parmesan cheese


  • Make the flatbread recipe as instructed, dividing it into four dough balls.
  • Preheat the oven to 450 degrees Fahrenheit.
  • Using a rolling pin, roll the dough ball into 10x5-inch ovals. Brush the ovals with 1 tablespoon of the olive oil.
  • Bake the flatbread for 5 to 10 minutes, until the bread is golden brown and lightly puffed. Set aside.
  • Meanwhile, toss the vegetables with the remaining olive oil and salt and pepper, to taste. Bake for 15 to 20 minutes, until tender when pierced with a fork.
  • Spread the ricotta cheese over the cooked flatbreads. Add the cooked vegetables, fresh thyme and rosemary, and the red pepper flakes. Top the flatbreads with the Parmesan cheese.
  • Bake for an additional 5 minutes to warm the dough through. Cut each flatbread into six triangles and serve warm.


Nutrition info is for each flatbread, and each flatbread should make six slices.

Nutrition Information

Serving: 1flatbread | Calories: 562kcal | Carbohydrates: 72g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 201mg | Potassium: 695mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8303IU | Vitamin C: 14mg | Calcium: 250mg | Iron: 3mg |
SmartPoints (Freestyle): 18
Keywords Holiday, Thanksgiving

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Did you make this easy roasted vegetable flatbread yet? What veggies did you use? Did you add any other fun ingredients? We want to know! Be sure to share your thoughts with us in the comment section!

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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