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–+ servings
Two flatbread pizzas topped with a rainbow of veggies, including halved cherry tomatoes, diced orange bell pepper, fresh corn kernels, sliced summer squash, peas, broccoli florets, and purple cauliflower florets.

Rainbow Veggie Flatbread Pizza

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients  

  • 2 store-bought naan or flatbreads 
  • 1/2 cup hummus, divided
  • 1 cup sliced cherry tomatoes
  • 1/2 cup diced orange bell pepper
  • 1/3 cup corn kernels (fresh or frozen and thawed)
  • 1/3 cup peas (fresh or frozen and thawed)
  • 1/2 cup purple cauliflower florets 

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Place the naan on the baking sheet.
  • Divide the hummus among the two naan, spreading it into an even layer and leaving a 1/2-inch border around the edges.
  • Arrange the veggies in rows atop the hummus. Bake the naan until all of the vegetables are warmed through, 5 to 7 minutes. 
  • Remove the pizza from the oven then slice and serve.

Notes

  • When using frozen veggies, thaw them completely and drain excess moisture. This helps to avoid a soggy crust. 
  • Pre-roast or sauté veggies with higher water content, like zucchini, mushrooms or eggplant, to avoid a soggy crust.
  • Get creative with the veggies and experiment with different combinations to make each pizza unique.
  • For added flavor, sprinkle some dried herbs like oregano or basil on top before baking.
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