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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 137kcal
Author Queen of Quinoa


  • 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


  • 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.


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