Pumpkin & Spinach Flatbreads with Goat Cheese

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.

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

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Preparation 10 mins 2017-09-23T00:10:00+00:00

Cook Time 20 mins 2017-09-23T00:20:00+00:00

Serves 6 mini pizzas     adjust servings

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.

by Alyssa

5 1

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 149kcal Calories from fat 70
% Daily Value
Total Fat 8g	12%
Saturated Fat 4g	20%
Transfat 0g
Cholesterol 25mg	8%
Sodium 311mg	13%
Carbohydrate 10g	3%
Dietary Fiber 2g	8%
Sugars 2g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

This post is shared on: Whole Food Fridays