Zucchini Flatbread

12 servings
1 hr 45 min

This Zucchini Flatbread starts with a grain-free pie crust base smothered in a savory pesto before being layered with thinly sliced potatoes, zucchini, carrots, onions and topped with halved sweet cherry tomatoes. Baked in the oven until golden brown, this flatbread is as easy on the eyes as the stomach. Lastly, for a little pizzazz I like to sprinkle with some fresh basil or parsley for a finishing touch to a healthy appetizer or light lunch.

I recommend rolling this pie dough out between two pieces of parchment paper. Once the flatbread is rolled out to about 12 inches in length and 10 inches across, peel the top piece of parchment paper back and leave the bottom piece of parchment under the pie dough. This will ensure easy handling, besides you need to bake it on paper anyways!

Once I have my pie dough all rolled out, I like to pop it into the freezer for a few minutes. I will pull it out, add the toppings and then form the edges. With the pie dough slightly chilled it’s easier to handle.

Recipe details
  • 12  servings
  • Prep time: 1 Hours Cook time: 45 Minutes Total time: 1 hr 45 min
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  • 1/2 recipe pie dough
  • 1/2 cup basil pesto
  • 4-5 medium red potatoes, thinly sliced about 1/8 inch thick (about 3 cups)
  • 2 large zucchinis, thinly sliced about 1/8 inch thick (about 2-3 cups)
  • 2 medium carrots, thinly sliced about 1/8 inch thick (about 1-1 1/2 cups)
  • 1/2 an red onion, thinly sliced into circles (about 1/2 cup)
  • 5-10 cherry tomatoes, cut in half (add as many as you want. 5-10 tomatoes is just a recommendation)

Make 1/2 the pie dough recipe as instructed. Cover the pie dough in either plastic wrap or parchment paper and place in the fridge for one hour. While the pie dough is chilling, prep the vegetables
Preheat the oven to 375 degrees. Place a large piece of parchment paper down on the counter and place the pie dough in the middle. Place another piece of parchment paper on top and roll out until about 1/4 of an inch thick. If you want to make a rectangle flatbread, roll out to 12 inches long and 10 inches wide. Peel one side of the parchment paper off the pie dough and place the dough on the backside of a baking sheet
Spread out the basil pesto into an even layer on top of the pie douch leaving about a one inch border of pie dough without pesto. Layer the sliced potatoes on top of the pesto slightly overlapping each piece. (NOTE: to get really thin slices, use a mandolin but be very careful and make sure to use the finger guard that comes with the mandolin) Continue layering with the carrots and the zucchini. Once all the vegetables are layered on top, add the onions and then the cherry tomatoes with the seeds facing up.
Once all the vegetables are layered, place your hand under the parchment paper and bring each side up around the vegetables. When all the sides of the pie are placed around the vegetables, pinch the corners making sure the pie dough sticks together. This will make sure the pie dough does not unfold in the oven as it bakes.
Place the flatbread in the oven and bake for about 45 degrees rotating half way through the baking time. Remove from the oven once the edges are golden brown. Allow to cool and then sprinkle with fresh basil or parsley. Enjoy!
Love Chef Laura
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