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.

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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

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.

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.