Eat - October 3, 2021

Gluten-Free Flatbreads with Rainbow Vegetables and Vegan Ricotta

A recipe that’s versatile enough for a weeknight meal or special brunch, easy enough to pull off at the last minute, but beautiful enough that it’s sure to impress—this gluten-free Rainbow Vegetable Flatbread has it all and then some. Elevate store-bought gluten-free flatbread with creamy vegan ricotta and colorful roasted vegetables for a fun DIY dinner or appetizer that’s easy to customize with seasonal produce. 

Building your own flatbreads might be the perfect year-round quick fix for weeknight dinners. You can mix and match toppings to use whatever is in the fridge and make sure there’s something on the table for every palate. Round things out with a simple salad on the side and a glass of white wine because you deserve it, mama.

Plus, veggie flatbreads are an easy way to make a satisfying and colorful meal that’s naturally vegan and gluten-free. This recipe replaces your typical tomato sauce with creamy dairy-free ricotta spruced up with a bit of lemon. On top are caramelized roasted veggies piled as high as you like. 

  • 1 zucchini, sliced into ¼-inch thick rounds
  • 1 yellow squash, sliced into ¼-inch thick rounds
  • 1 red bell pepper, sliced into ½-inch pieces
  • 1 orange bell pepper, sliced into ½-inch pieces
  • 2 tablespoons olive oil
  • 2 cups dairy-free ricotta (such as Kite Hill)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 4 gluten-free flatbreads, cooked according to package instructions
  • 2 cups baby arugula
  • Balsamic glaze, optional

For a fun family dinner, you can prepare all the toppings ahead of time and let everyone top their own flatbreads. If you have a hot oven going, pop the assembled pies in for two to three minutes just before serving and enjoy them warm. 

Of course, even the best topping game can fall flat if it doesn’t start with a solid foundation. You can certainly make your own gluten-free flatbread if you have the time. Otherwise, there are some excellent store-bought options that do the trick and then some. 


Best Gluten-Free Flatbreads

Our favorite gluten-free flatbreads to make this recipe are mostly available in the freezer section of the grocery store. This means that you can try several and keep them on hand for future pizza nights at home.

Here are the brands we always look out for:

Outer Aisle Cauliflower Pizza Crusts

As the name suggests, these are light, low-carb cauliflower-based crusts. Despite being grain-free and vegetable-based, they crisp up beautifully in the oven and are hardy enough to hold up even the heftiest serving of toppings. And for lunch the next day, they fold neatly into wraps.

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Capello’s Naked Pizza Crust

This topless crust from Capellos is made with almond flour, cassava flour, and organic coconut milk for a dense, nutty texture. It has a mild flavor that’s waiting for your culinary creativity. Bake the crust as directed for a soft and chewy texture or leave it in the oven for a few extra minutes to turn dark and crunchy.

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Cali’flour Plant-Based Italian Crust

This vegan cauliflower crust gets deep umami flavor from sesame and sunflower seed flours. It also happens to be paleo and keto-friendly and bakes up with enticing golden-brown edges. Each crust serves six, so this is a great choice to feed a crowd.

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Simple Mills Pizza Dough Mix

If you want to whip up your own dough without filling your pantry with several different gluten-free flours, this mix from Simple Mills is all you need. Simply add apple cider vinegar, olive oil, and water to hydrate your dough. Then comes the fun of shaping, topping, baking, and best of all, eating!

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When you’re ready to give these delicious gluten-free flatbreads a try, here’s the perfect recipe to start with:


Gluten-Free Flatbreads with Rainbow Vegetables & Ricotta


Yield: 4 flatbreads

Prep time: 10 minutes

Cook time: 17 minutes

Total time: 27 minutes


1. Preheat the oven to 400°F.

2. On a baking sheet, toss the zucchini, squash, bell peppers, olive oil, a large pinch of salt, and pepper. Roast until beginning to brown on top, 15-17 minutes. Stir the veggies halfway through.

3. Meanwhile, in a medium bowl, whisk together the ricotta, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper.

4. Spread each flatbread with ricotta and top with roasted veggies, arugula, and balsamic glaze. Enjoy hot.

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