Ingredients
Scale
- 1 naan or lavash flatbread (gluten-free if needed)
- 2 tablespoons pesto, hummus, or marinara sauce
- 1/4 cup shredded mozzarella or dairy-free cheese
- 1/4 cup cherry tomatoes or sliced red bell pepper (Red)
- 1/4 cup shredded carrots or orange bell pepper (Orange)
- 1/4 cup corn or yellow bell pepper (Yellow)
- 1/4 cup baby spinach, zucchini ribbons, or steamed broccoli (Green)
- 1/4 cup red onion or shredded purple cabbage (Blue/Purple)
- Olive oil for drizzling
- Salt and pepper to taste
- Optional: crushed red pepper, garlic powder, fresh basil, balsamic glaze
Instructions
- Preheat oven to 400°F (or 425°F for thicker flatbread like naan).
- Spread a thin, even layer of sauce over the flatbread using the back of a spoon.
- Add shredded cheese or vegan cheese over the sauce layer (optional).
- Arrange sliced vegetables in ROYGBIV order from one end to the other—red, orange, yellow, green, blue/purple.
- Drizzle lightly with olive oil and season with salt, pepper, and optional garlic powder or crushed red pepper.
- Bake for 10–12 minutes or until crust is crisp and veggies are slightly roasted.
- Let rest 2–3 minutes before slicing.
- Finish with fresh basil, microgreens, or a drizzle of balsamic glaze if desired.
Notes
Keep veggie slices thin to avoid sogginess. For extra crisp crust, use a preheated pizza stone or upside-down baking sheet. Customize for dietary needs with gluten-free crusts or vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg