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November 25, 2012

by Alyssa Rimmer

Pumpkin & Spinach Flatbreads with Goat Cheese

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

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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.

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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.

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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

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

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. […] while you can use pumpkin in savory dishes like mac and cheese, pizza, scones and more, today we’re talking about my latest pumpkin creation, which comes in the form […]

  2. […] Lunch- Pumpkin quinoa anyone? You can stuff it into peppers and cover in it cheese or make it into little patty cakes, among other variations. If quinoa isn’t your thing, try this pumpkin flatbread. […]

  3. So, basically, this has four of my fave things- sausage, pumpkin, goat cheese, spinach. I love it! Hope you had a great holiday!

  4. 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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