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

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 mini pizzas

Calories 137kcal

Author Queen of Quinoa

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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

• 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.

Nutrition

Calories: 137kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 320mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5925IU | Vitamin C: 5.3mg | Calcium: 51mg | Iron: 1.8mg