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This easy flatbread pizza recipe is topped with classic garden vegetables. It’s a light veggie pizza perfect for late summer!
Summer veggies are great in air fryer meals, as salsa, for salads, and now… for pizza! Your favorite fresh summer flavors are perfect on this easy grilled flatbread pizza. We swap out a heavy tomato sauce for a super creamy avocado lime mash, great for a fresh twist. Charred corn, acidic tomatoes, delicate ribbons of zucchini, and melty mozzarella all add beautiful flavor, texture, and color. You will have to try this at your next cookout!
Veggie Flatbread Pizza Ingredients
As usual, here is a quick overview of what you will need for this summer recipe. Find exact measurements in the printable recipe card down below.
- Pizza Dough – Choose your favorite store-bought pizza dough or make your own.
- Mozzarella Cheese – Shredded. You want the low-moisture version, not fresh mozzarella as it will make the crust soggy.
- Zucchini, Cherry Tomatoes, and Corn – Zucchini is sliced into thin ribbons, tomatoes are halved, and cooked corn is sliced off the cob (feel free to use air fried or grilled).
- Avocados, Lime Juice & Zest, and Salt – These are mashed together to make a creamy, tangy sauce to complement the summer veggies on top.
How to Make a Veggie Pizza Flatbread
This pizza recipe is simple and quick. Start by preheating your grill and pizza stone. While that is preheating, you will make your avocado mash and roll out your pizza dough. In a small bowl, mash the avocados with a fork, mixing it together with the lime juice, lime zest, and salt. Once well combined, set it aside for now.
- Prep everything – Get the grill and pizza stone preheated to 450 degrees F. Roll out the pizza dough to about 12-inches in diameter on parchment paper. Mix together the avocado mash ingredients in a bowl and set aside.
- Prebake crust – Transfer dough and parchment paper to preheated pizza stone, then grill covered for 10 minutes.
- Top and finish baking – Move pizza crust to cutting board and spread with avocado mash. Sprinkle with cheese, zucchini ribbons, tomato halves, and charred corn. Return to grill and cook another 5-10 minutes covered. When cheese is melted and crust is slightly golden, remove from grill and serve.
Tips for Grilling Pizza
- Heat the pizza stone with the grill. Pizza stones must warm up gradually or they may crack, so put it in the grill before you start to heat it up.
- Make sure the parchment paper doesn’t catch fire. The piece of paper should be larger than the pizza but smaller than the pizza stone. Corners hanging off may catch fire.
- Try different toppings. Consider adding cooked bacon or shrimp, grilled or pickled jalapenos, grilled red onion slices, or fresh pineapple or mango.
- Bake it in the oven if you want. Cookout rained out? No worries. Just cook the pizza at the same temperature for the same amount of time in the oven.
What to Serve with Summer Veggie Pizza
Sprinkle the top with fresh herbs and parmesan, then serve with Peach Bourbon Lemonade and a Grilled Fruit Salad for a light dinner. Add some Caesar Chicken or Shrimp Kabobs for even more protein.
More filling side dish ideas: Twice Baked Potatoes, Peach Bruschetta, and Vegetarian Stuffed Mushrooms.
Storage and Reheating
Allow leftovers to cool completely, then store in an airtight container in the fridge up to 4 days. I recommend lining the container with a paper towel to prevent the crust from becoming soggy. For the best, crispiest texture, reheat in a dry frying pan.
More summer recipes
- Sweet Corn Salsa
- Grilled Potato Salad
- Zucchini Pizza Bites
- Grilled Mexican Street Corn
- Bacon-Wrapped Jalapeno Poppers
Flatbread Pizza
Equipment
Ingredients
- 1 batch pizza dough, store-bought or gluten-free/low-carb
- 2 avocados, ripe; pitted
- 1 lime, juiced
- 1 teaspoon lime zest
- ⅛ teaspoon salt
- 1 ear cooked corn on the cob, cooked & sliced off the cob (about 3/4 cup)
- 1 ½ cups shredded mozzarella cheese, shredded
- 1 small zucchini, peeled into thin strips using a vegetable peeler- discard the seedy part
- ½ cup cherry tomatoes, halved
Instructions
- Mash the avocados with a fork, then stir in the lime juice, lime zest, and salt. Set that aside for now.
- Pre-heat the grill and pizza stone to 450°F. Roll out the pizza dough on a sheet of parchment paper to a diameter of 12 or so inches.
- Transfer dough to pre-heated pizza stone by carefully grasping the parchment paper. Leave both the parchment paper and the pizza on the stone.
- Grill with the lid down for 10 minutes to prebake. Dough should be very close to done. Transfer the pizza onto a cutting board from the stone by carefully grabbing the parchment paper corners.
- Spread mashed avocado over the pizza base, then top with mozzarella cheese, corn, zucchini and cherry tomatoes.
- Return the pizza back to the pizza stone and grill with the lid down for 5-10 more minutes, until cheese is melted through and crust is slightly golden.
Notes
- Never place a room temperature stone into a hot oven or grill as it risks cracking; instead heat the stone up on the grill
- The parchment paper will turn dark brown on the grill. Keep a close eye to ensure it doesn’t catch fire. Also make sure the parchment paper is wider than the pizza, but not so long that it overhangs the pizza stone into the grill.
- You may also bake this recipe in the oven using the same method (pizza stone) and cook temperature/time.
- After grilling, the pizza can be stored in an air tight container in the fridge for up to 4 days.
- Reheat in a frying pan for a nice crispy texture, or in the microwave until steaming hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
