Flatbread Tortilla Pizza

Easy flatbread pizza made with gluten-free tortilla, sweet corn purée, late summer produce, and herbs. Perfect for a lightened up pizza night in!

I had family Zoom call this week with all of my extended family.

It was weirdly comforting to see the rectangles glow yellow when familiar voices trailed from my Mac Book Pro.

Then my aunt put on a slideshow of old photos that she clicked through with the group.

There was one of me in my signature bowl hair cut about 4 or 5 years old.

I’m wearing a polka dot jumper with a can tucked under my left arm, looking dubiously at the camera.

What made it even funnier is that the soda can kind of looks like beer.

(But it wasn’t, guys.)

Then there were the photos of my parents circa 1988; my dad long and lanky; my mom with heavy brunette bangs.

What was really great, though, were the old snaps of my great and great great grandparents.

Blurry black and white photos that capture the early 20th century with a haunting stoic charm.

Photos are so enchanting, guys.

Like the photos of this Flatbread Tortilla Pizza that draw you in with one beguiling triangle after the next.

This delicious vegan pizza is made vegan and gluten-free with a tortilla base, sweet corn sauce, and late summer veggies.

This pizza is unique, guys.

It starts with a toasted tortilla flatbread base that’s gluten-free and wonderfully crispy.

It’s also a final farewell to summer; packed with a creamy corn and raw late summer vegetables.

Instead of a basic tomato-based pizza sauce, it’s spread with a sweet corn purée that’s both sweet and creamy.

Skip the basic pizza toppings and layer on late summer summer produce like zucchini, summer squash, and heirloom tomatoes!

Here’s what you need:

• olive oil
• garlic
• sweet onion
• cooked corn 
• nutritional yeast
• Himalayan sea salt and fresh ground black pepper, to taste
• almond milk yogurt
• filtered water
• zucchini
• yellow squash
• heirloom tomatoes
• balsamic vinegar
• parsley
• gluten-free tortilla or pita

That’s it!

We make this pizza in reverse.

Instead of making the crust first, prepare the sweet corn purée on the stovetop.

Heat the corn on the stovetop with garlic, onion, Himalayan sea salt and black pepper until the corn is warm and slightly brown. 

While the corn is cooking, prepare the zucchini spirals and slice the heirloom tomato.

When the corn is done, set aside 1/4 cup of the corn mixture to topping and transfer the rest to a blender to create the sauce.

Add in almond milk yogurt and nutritional yeast and blend until the mixture is thick, creamy, and spreadable.

Taste the mixture and add more almond milk yogurt for creaminess, nutritional yeast for cheesiness, and/or salt and pepper.

If the mixture is too thick, you can add filtered water in 1 Tablespoon increments until it’s spreadable.

Once your sweet corn purée and veggies are ready to go, prepare your flatbread by placing it in the oven to toast. 

You can place it directly on the oven rack or on a parchment lined baking sheet.

Depending on your tortilla brand, it should only take around 10 minutes to bake!

The most important thing is to watch the tortilla closely while it’s baking to ensure it doesn’t burn. 

The tortillas is done when it’s lightly golden and crispy to the touch.

Serving your Flatbread Tortilla Pizza is oh so easy!

Spread each freshly toasted tortilla with sweet corn purée and sprinkle the reserved corn on top.

Layer on the spiraled summer squash and sliced heirloom tomatoes. 

Finish it off with balsamic vinegar and a sprinkle of fresh parsley. 

I served my pizza with raw veggies, but you can also lightly sauté them on the stovetop for a warmer topping.

Carefully slice the pizza with a pizza cutter or knife and serve immediately.

Enjoy this Flatbread Tortilla Pizza for a lightened up pizza night at home.

It’s a great recipe to experiment with on a Friday evening or weekend night.

If you’re looking for a shortcut, try preparing the sweet corn yogurt sauce and summer vegetables in advance for easy assembly.

I recommend waiting to toast the tortillas until just before serving to ensure they stay crispy and crunchy.

To serve more than one, try baking multiple tortillas and doubling or tripling the sauce mixture and veggie toppings.

If you can’t find gluten-free tortillas, try making this pizza on your favorite pita bread, flatbread, or sub your favorite homemade or store-bought crust.

Feel free to swap out the toppings for what you have available to you.

Enjoy!

XO Lauren

If you make this Flatbread Tortilla Pizza, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more plant-based pizza recipes, check out my Butternut Squash Pesto Pizza, Cauliflower Crust Pizza with Arugula, Avocado, & Tahini, and Zucchini Crust Pizza.

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