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.
- Prepare flatbreads according to instructions.
- 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.
- 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.
- Return to the heated oven (400 degrees F) for 5 minutes, until the cheese starts to melt and spinach wilts slightly.
- Drizzle with balsamic vinegar to garnish and serve.
|Amount Per Serving||As Served|
|Calories 149kcal Calories from fat 70|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 4g||20%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This post is shared on: Whole Food Fridays