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a flatbread pizza topped with avocado, corn, zucchini, tomatoes, and mozzarella cheese
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Flatbread Pizza

This easy flatbread pizza is the perfect summer dinner! Topped with avocado mash, zucchini ribbons, charred corn, and fresh tomatoes, this veggie pizza will be a quick favorite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Healthy Snack
Cuisine: American
Keyword: grilled pizza, vegetable pizza, veggie pizza
Servings: 8 slices

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

Serving: 1 slice | Calories: 269kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Cholesterol: 16mg | Sodium: 527mg | Fiber: 4g | Sugar: 4g