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Veggie Pesto Flatbread Pizza (whole wheat, healthy-ish)

Delicious and satisfying Veggie Pesto Flatbread Pizza made on whole wheat lavash bread with lots of roasted veggies.
4.88 from 8 votes
Author: Nisha @ honeywhatscooking
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Cuisine Italian
Servings 6 servings flatbread pizzas


  • <b>for roasted veggies</b>
  • 1 large/medium eggplant, sliced into 1/4 inch rings
  • salt
  • 3 tbsp olive oil
  • </BR></BR>
  • 1 red onion, sliced
  • 1/2 tbsp olive oil
  • </BR></BR>
  • 1 red bell pepper, sliced
  • One green pepper, sliced
  • 1 tbsp olive oil
  • </br></BR>
  • One, 16 ounce box cherry tomatoes, sliced in half
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt to taste
  • black pepper to taste
  • </br></br>
  • <b>for the vegan pesto</b>
  • 2 cups fresh basil
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 Indian green chili
  • salt to taste
  • black pepper to taste
  • </br></br>
  • <b>for assembling</b>
  • 1 piece whole wheat lavash bread, I love Trader Joe's
  • 1 dollop vegan pesto
  • top with a little bit of all roasted veggies
  • add chopped spinach
  • 1/4 cup mozzarella cheese
  • 1-2 tbsp Parmesan cheese, optional
  • </br></br>
  • <b>seasonings</b>
  • dried oregano to taste
  • red crushed pepper flakes to taste


  • Here are the veggies you will need to roast. Preheat oven to 425 degrees.
  • Slice eggplant.
  • Brush both sides of the eggplant with olive oil - you will need 3 tbsp olive oil for the eggplant alone.
  • Slice onions. Add 1/2 tbsp olive oil. Toss.
  • Slice red and green bell pepper. Add 1 tbsp olive oil. Toss.
  • Slice cherry tomatoes. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and black pepper. Toss.
  • Place all the roasted veggies on a tray lined with foil (if you'd like). This makes cleanup easier.
  • Into the oven for 35 minutes, flip eggplant half way through and toss the veggies.
  • While the veggies roast, make the pesto. Add all the pesto ingredients to a food processor.
  • Pesto is done. Set aside.
  • Once the veggies are done, turn off the oven, BUT LEAVE THE VEGGIES IN THE OVEN FOR 30 MINUTES. This will help them soften.
  • Once the veggies are done, this is what you'll have.
  • Take a whole wheat lavash flatbread and top with a dollop of pesto.
  • Top with all the roasted veggies and chopped fresh spinach.
  • Now add mozzarella cheese and Parmesan is optional.
  • Preheat a toaster oven to 400 degrees. Into a toaster oven for 3 minutes. The pizza will start to harden so watch this closely. Literally, bake this for 3 minutes.
  • It's perfect. Cut into 4 squares and sprinkle oregano and crushed red pepper flakes. It's so filling!
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