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Pumpkin & Spinach Flatbreads with Goat Cheese

Author - Alyssa Rimmer

A healthy gluten-free flatbread with quinoa flour, this Pumpkin & Spinach Flatbread is topped with fresh pumpkin puree, baby spinach and creamy goat cheese.

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.

Pumpkin & Spinach Flatbreads with Goat Cheese

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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Pumpkin & Spinach Flatbreads with Goat Cheese

A simple, yet decadent combination that turns these fall pizzas into something really special.

Course Entree
Cuisine American, Italian
Keyword goat cheese, healthy flatbread, healthy pizza, mini pizza, pizza, pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 mini pizzas
Calories 137 kcal
Author Queen of Quinoa



  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.
Nutrition Facts
Pumpkin & Spinach Flatbreads with Goat Cheese
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 320mg14%
Potassium 248mg7%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 5925IU119%
Vitamin C 5.3mg6%
Calcium 51mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 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.

    • 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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