Craving fresh, crispy, garden-fresh pizza but want to skip the heavy, greasy delivery? This Healthy Flatbread Pizza with Pesto and Tomatoes is the ultimate 30-minute solution for busy weeknights or a quick solo lunch. By swapping traditional dough for whole-grain flatbread and using a vibrant, nutrient-dense homemade pesto, you get all the decadent, melty satisfaction of a classic pizza with a much cleaner nutritional profile. This recipe is as fun to make as it is to eat, making it a perfect activity to get the kids involved in healthy cooking.
Unlike standard delivery pizzas that are often high in refined flour and sodium, this recipe utilizes whole-grain flatbread to provide a steady source of fiber. The homemade pesto is packed with heart-healthy monounsaturated fats from olive oil and antioxidant-rich basil, offering a nutrient-dense base that supports cardiovascular health while delivering hearty flavor.
Absolutely! Pesto makes an excellent alternative to traditional red sauce, providing a rich, herbaceous base that pairs perfectly with the crispy texture of flatbread.
Generally, yes. Flatbreads are thinner than traditional pizza dough, which typically means fewer calories and carbohydrates per serving, especially when using a whole-grain variety.
Preheating your oven to a high temperature (425°F) and avoiding "wet" toppings (like extra tomato juice) ensures the flatbread crisps up quickly before the moisture can soak in.
Yes! Kids love the mild flavor of mozzarella and the fun of "personal pizzas." If they are sensitive to green sauce, you can swirl the pesto into a small amount of tomato sauce to ease them into the flavor.
Homemade pizza is easier than you think, and better for your health and your wallet! Try any of these simple recipes for the pizza flavor you crave.
Round out your meal with these tasty, healthy sides that are a great way to get more veggies into your diet.
Recipe yields 4 servings
Place the basil, olive oil, garlic, salt and black pepper in a food processor or blender and pulse until smooth. Stir in the Parmesan cheese.
Make the pizzas: Preheat the oven to 425°. Spread 1 tablespoon pesto on each flatbread.(Reserve the remaining pesto for another use.) Divide tomato slices and additional basil among each flatbread. Sprinkle the flatbreads with mozzarella. Bake for 15 minutes, or until cheese is melted.
Since these flatbreads are light and crispy, they pair beautifully with salads and vegetables. Try serving them alongside a bowl of Minestrone Soup, Mediterranean Chopped Salad, or some Roasted Brussels Sprouts.
Try any of these toppings for a variation on the recipe:
If you can't find whole-grain flatbread, whole-wheat naan or thin whole-wheat pita bread work perfectly as a crispy base.
While homemade is best for controlling sodium, a high-quality store-bought pesto can be used in a pinch; just look for a brand with a short ingredient list.
For a dairy-free version, swap the mozzarella for a cashew-based vegan mozzarella or sprinkle with nutritional yeast for a "cheesy" finish.
Sun-dried tomatoes (packed in water) can replace fresh tomatoes for a more intense, tangy flavor profile.