Pizza is definitely one of those foods that stands in the way of me achieving my fitness dreams. Because when you smother carbs in tomato sauce, cheese, and yummy toppings, I can’t resist. Why, yes, I would love another slice. No, not that tiny one. The big one with the bubble in the crust.
These personal-sized Rainbow Veggie Flatbread pizzas let me eat the pizza I love, but they also keep me on track toward my goals. And covered in a vibrant vegetable medley they look more like a rainbow than health food.
If you have have kids, let them have fun helping to decorate rainbow pizzas. They might even forget that those pretty colors are made from v-e-g-g-i-e-s (no promises, though).
To make these Rainbow Veggie Flatbreads look for whole-grain pita (or another flatbread like naan or tortillas), jarred marinara sauce (look for a brand that is low in sugar), mozzarella cheese, and your favorite veggies.
We chose an array of bell peppers of all colors, cherry tomatoes, broccoli and red onion to create our rainbow, but you can use any veggies you like. Chop them into small, uniform pieces and if you choose vegetables that take a little longer to cook, like carrots or butternut squash, be sure to slice them thin. W
hen it comes time add those veggie toppings, you could sprinkle all of the veggies on the pizza willy-nilly or you can arrange them in rows like a rainbow!
Plus, since the flatbread, made from whole wheat pita (or naan, or other flatbread), is already baked, these pizzas don’t take long in the oven — just enough time for the cheese to melt and the crust to get crisp.
Want a grain-free version? Swap out the flatbread for this cauliflower pizza crust!
Rainbow Veggie Flatbread Pizza
Covered in a vibrant vegetable medley of red onion, three colors of bell peppers, and broccoli florets this Rainbow Veggie Flatbread Pizza is always a hit.
- 1 6½- inch whole wheat pita (or whole wheat flatbread)
- ¼ cup marinara sauce , no sugar added
- ¼ cup shredded mozzarella cheese
- ½ cup halved cherry tomatoes
- ¼ cup chopped orange bell pepper
- ¼ cup chopped yellow bell pepper
- 3 Tbsp . chopped green bell pepper
- 3 Tbsp . chopped broccoli florets
- 2 Tbsp . chopped red onion
Preheat oven to 350º F.
Place pita on a large baking sheet.
Spread marinara sauce evenly on pita. Top evenly with cheese.
Starting at the edge of the pita, place an approximately 1½-inch circle of tomatoes around the edge of the whole pita. Continue with a 1-inch circle each orange bell pepper, yellow bell pepper, green bell pepper, and broccoli. Make sure each vegetable is touching the previous one. Place onions in the middle.
Bake for 5 to 8 minutes, or until cheese is melted.
Slice each pita into 4 slices. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Add a protein for lunch.
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