Pumpkin & Spinach Flatbreads with Goat Cheese

Pumpkin & Spinach Flatbreads with Goat Cheese via Queen of Quinoa (@alyssarimmer)

I intended to share this recipe last week but I didn’t want to overwhelm you with my pumpkin obsession, so I decided to wait. We made this Pumpkin & Spinach Flatbread recipe on a whim and even though Thanksgiving is gone, I felt we can always benefit from more pumpkin. The meal came together with what we had in the fridge, all atop my go-to flatbread recipe, and they turned out to be sensational.

A layer of fresh pumpkin puree serves as the sauce on this gluten-free flatbread recipe. The pumpkin is then covered with a thin green layer of baby spinach. Topped with Italian turkey sausage and sprinkled with creamy goat cheese. A simple, yet decadent combination that turns these fall pizzas into something really special.

Pumpkin & Spinach Flatbreads with Goat Cheese via Queen of Quinoa (@alyssarimmer)

These flavorful gluten-free flatbreads, are made with two of my favorite ingredients: toasted quinoa flour and quinoa flakes [recipe on page 18 of Baking with Quinoa]. Easy to throw together, quick to bake and perfectly thin and crispy, my quinoa flatbreads are a simple solution to gluten-free pizza crust. Plus with all those healthy toppings, this meal quickly turns into guilt-free pizza that your whole family will enjoy.

The quinoa flatbreads, featured in my new e-cookbook, are packed with nutrients and full of protein. With the added fiber from the pumpkin and iron from the spinach, plus with the choices of using low-fat turkey sausage and goat cheese, you have a balanced and delicious meal on your hands. I’d have to say this Pumpkin & Spinach Flatbread recipe may just be my new go-to pizza alternative.

Pumpkin & Spinach Flatbreads with Goat Cheese via Queen of Quinoa (@alyssarimmer)

Pumpkin & Spinach Flatbreads with Goat Cheese
prep time

cook time

total time


recipe type: Entree
serves: 6 mini pizzas

  • 1 recipe quinoa flatbreads [pg. 18 of Baking with Quinoa]
  • ¾ cup fresh pumpkin puree (canned would also work)
  • 2 cups baby spinach
  • 2 Italian turkey sausage links, split lengthwise and chopped
  • 1 large shallot, diced
  • 4 – 6 oz. goat cheese
  • Balsamic vinegar to drizzle

  1. Prepare flatbreads according to instructions.
  2. While the flatbreads are cooking, prepare the sausage. Spray a small skillet with non-stick cooking spray and add the shallots. Saute until translucent, about 2 minutes, and add the sausage. Cook until heated, another 2 minutes, and remove from heat.
  3. Once the flatbreads are done baking, spread a layer of pumpkin puree over the flatbreads. Next add a layer of spinach, top with sausage-shallot mixture and sprinkle with goat cheese.
  4. Return to the heated oven (400 degrees F) for 5 minutes, until the cheese starts to melt and spinach wilts slightly.
  5. Drizzle with balsamic vinegar to garnish and serve.

This post is shared on: Whole Food Fridays

Baking with Quinoa by Alyssa Rimmer | Queen of QuinoaNOW AVAILABLE! Baking with Quinoa

Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar - Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Egg-free, Entrees, Gluten-free, International Cuisine, Italian, Lunch, Pizza, Quinoa, Recipe Index and tagged , , , , , . Bookmark the permalink.

7 Responses to Pumpkin & Spinach Flatbreads with Goat Cheese

  1. Julia says:

    I love the recipes you come up with! We eat a lot of flat breads over here & this combo sounds interesting and really good! I hope you had a great Thanksgiving.

    • Thanks Julia! The combo was awesome – kinda sweet, but still green and super healthy. It was like a healthy pizza! And the flatbreads are loaded with nutrients and protein which make them the perfect gluten-free pizza crust. If you’re looking for a new recipe, this one is in my new e-cookbook (page 18) :)

      I had a great Thanksgiving and hope you did as well!! xo Alyssa

  2. Yum, what a super lovely combination!! Some of my very favorites. These are so pretty, too! YUM!
    Beth @ Tasty Yummies recently posted..Photo Fun Day Friday (Yes, I Know it’s Monday)My Profile

  3. So, basically, this has four of my fave things- sausage, pumpkin, goat cheese, spinach. I love it! Hope you had a great holiday!

  4. Carole says:

    Hi there, today I am collecting pumpkin recipes. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

  5. Pingback: A Nothing But Pumpkin Food Menu

  6. Pingback: Gluten-Free Naan Recipe with Quinoa Flour

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