Thin and crispy lavash is used as the base for this flatbread, then topped with autumn, maple roasted veggies, crispy bacon and cheese for a flatbread that will please anyone!

If I wouldn’t know any better, I would say this flatbread could pass as dessert.

The dessert pizza was the sole reason I use to love going to an all you can eat pizza buffet. Sugar + pizza = complete euphoria.  The cinnamon pizza with those brown sugar clumps and the cream cheese frosting. GAH.  The food coma that came with my $5 buffet was anything but.

I was a bit scared to present this to the Monkey Husband as it lacks most of the ingredients he associates with appropriate pizza toppings.  And the fact that it lacks a real sauce, a major meat source and not to mention, the mound of roasted veggies that are pretty hard to hide. My jaw dropped when he devoured the entire thing. AND said there is nothing he would change to it! Pretty stellar since he hardly considers roasted vegetables as a suitable dinner.

I guess magical things happen when you drizzle maple over vegetables and allow them to caramelize. Natural sugars release and with the maple drizzle, they are completely delicious shoved right into our mouth, or hidden under stringy mozzarella cheese. And crispy turkey bacon. If you just mention bacon, your man will come running.


Maple Bacon Veggie Flatbread:
Serves: 2
  • 1 cup butternut squash, cubed small
  • ¼ red onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup broccoli, chopped small
  • ½ red bell pepper, diced
  • 1 cup brussel sprouts, sliced
  • 1/2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • salt and pepper
  • 4 oz low-fat mozzarella, shredded (or dairy free #allergies)
  • 2 9×12 lavash flatbreads
  • Cooking oil spray
  • 6 slices turkey bacon, crumbled
  1. Preheat oven to 450 degrees F.
  2. Line a large baking sheet with parchment paper or a silicon baking sheet.
  3. Lay all the chopped veggies onto sheet. Try not to overlap them too much.
  4. In a small bowl, combine the olive oil and maple syrup. Drizzle over the veggies. Generously season with salt and pepper.
  5. Place in oven and roast for 20 minutes. At the same time, add another baking sheet to preheat for the lavash.
  6. Once the veggies are done. Remove from oven and remove baking dish as well. Put lavash flatbreads onto preheated baking sheet. Spary both sides of flatbread with the cooking spray. (This will help it crisp up.)
  7. Spread veggies out evenly onto both of the flatbreads. Sprinkle with cheese and bacon.
  8. Place in oven and bake for 10 minutes, or until edges are brown and cheese is melted.

With Love From the Trench Kitchen,