Pumpkin & Spinach Flatbreads with Goat Cheese

Pumpkin & Spinach Flatbreads with Goat Cheese via Queen of Quinoa (@alyssarimmer)

I intended to share this recipe last week but I didn’t want to overwhelm you with my pumpkin obsession, so I decided to wait. We made this Pumpkin & Spinach Flatbread recipe on a whim and even though Thanksgiving is gone, I felt we can always benefit from more pumpkin. The meal came together with what we had in the fridge, all atop my go-to flatbread recipe, and they turned out to be sensational.

A layer of fresh pumpkin puree serves as the sauce on this gluten-free flatbread recipe. The pumpkin is then covered with a thin green layer of baby spinach. Topped with Italian turkey sausage and sprinkled with creamy goat cheese. A simple, yet decadent combination that turns these fall pizzas into something really special.

Pumpkin & Spinach Flatbreads with Goat Cheese via Queen of Quinoa (@alyssarimmer)

These flavorful gluten-free flatbreads, are made with two of my favorite ingredients: toasted quinoa flour and quinoa flakes [recipe on page 18 of Baking with Quinoa]. Easy to throw together, quick to bake and perfectly thin and crispy, my quinoa flatbreads are a simple solution to gluten-free pizza crust. Plus with all those healthy toppings, this meal quickly turns into guilt-free pizza that your whole family will enjoy.

The quinoa flatbreads, featured in my new e-cookbook, are packed with nutrients and full of protein. With the added fiber from the pumpkin and iron from the spinach, plus with the choices of using low-fat turkey sausage and goat cheese, you have a balanced and delicious meal on your hands. I’d have to say this Pumpkin & Spinach Flatbread recipe may just be my new go-to pizza alternative.

Pumpkin & Spinach Flatbreads with Goat Cheese via Queen of Quinoa (@alyssarimmer)

Pumpkin & Spinach Flatbreads with Goat Cheese
Recipe Type: Entree
Author: Queen of Quinoa
Prep time:
Cook time:
Total time:
Serves: 6 mini pizzas
Ingredients
  • 1 recipe quinoa flatbreads [pg. 18 of Baking with Quinoa]
  • 3/4 cup fresh pumpkin puree (canned would also work)
  • 2 cups baby spinach
  • 2 Italian turkey sausage links, split lengthwise and chopped
  • 1 large shallot, diced
  • 4 – 6 oz. goat cheese
  • Balsamic vinegar to drizzle
Instructions
  1. Prepare flatbreads according to instructions.
  2. While the flatbreads are cooking, prepare the sausage. Spray a small skillet with non-stick cooking spray and add the shallots. Saute until translucent, about 2 minutes, and add the sausage. Cook until heated, another 2 minutes, and remove from heat.
  3. Once the flatbreads are done baking, spread a layer of pumpkin puree over the flatbreads. Next add a layer of spinach, top with sausage-shallot mixture and sprinkle with goat cheese.
  4. Return to the heated oven (400 degrees F) for 5 minutes, until the cheese starts to melt and spinach wilts slightly.
  5. Drizzle with balsamic vinegar to garnish and serve.

This post is shared on: Whole Food Fridays

Comments

  1. says

    I love the recipes you come up with! We eat a lot of flat breads over here & this combo sounds interesting and really good! I hope you had a great Thanksgiving.

    • says

      Thanks Julia! The combo was awesome – kinda sweet, but still green and super healthy. It was like a healthy pizza! And the flatbreads are loaded with nutrients and protein which make them the perfect gluten-free pizza crust. If you’re looking for a new recipe, this one is in my new e-cookbook (page 18) :)

      I had a great Thanksgiving and hope you did as well!! xo Alyssa

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