Grilled Veggie Pizza


Ok so it’s not “officially” summer yet (June 20, I’m lookin’ at you), but it sure feels like it already here in Houston.  You guys know by now that I love pizza, and I especially love Flatout bread pizzas, but I have never done a grilled Flatout pizza.  And we all know that summer= all things grilled.  So, tonight was the night to try out a grilled pizza!

In typical Lauren fashion, I hadn’t decided on my ‘za toppings until I got to the grocery store.  I wanted to be inspired.  And was I ever inspired!  The first thing I saw in the produce isle was okra.  And what better summer ingredient than okra?!  Never tried it?  Okra is a non-starchy vegetable.  It’s benefits are (per cup raw):

  • Only 33 calories 
  • 3 gm fiber (which keeps you feeling full)
  • 66% vitamin k (good for your bones)
  • 35% vitamin c (good for your skin)
  • 50% manganese (good for your bones)

So it’s basically the best thing ever.  Oh and did I mention that it tastes great?

You guys, I could not be more obsessed with these Flatout Artisan Pizza Crusts.  120 calories a crust?!?!  That’s like 1/3 the calories of a normal pizza crust this size.  Wowza.  Not to mention they taste great and are super crispy (which I love).  And each crust has 5g protein- that’s a win win!

My husband and I are still living out of corporate housing, so we don’t have a grill pan currently.  I would recommend grilling versus roasting your veggies for this pizza, but I had to roast due to lack of grill pan.

Grilled Veggie Pizza

  • Servings: 2
  • Time: 20 minutes


  • 1 cup raw okra, chopped
  • 1 small yellow squash, thinly sliced
  • 1 Tablespoon olive oil
  • Salt, pepper, paprika to taste
  • 2 Flatout Artisan Thin Pizza Crusts
  • 1/4 cup tomato sauce
  • 3 ounces part skim mozzarella cheese, sliced or shredded
  • 1 roma tomato, thinly sliced
  • 4-5 leaves of basil, chopped
  • Red pepper flakes to taste


  1. Preheat grill on medium heat.
  2. Toss okra and squash in olive oil, salt, pepper, and paprika.
  3. Transfer veggies to a grill basket and cook for 8-10 minutes or until tender, stirring as needed.
  4. Remove veggies.  Place crust on grill (no toppings) for 2 minutes until crispy.  
  5. Remove crust.  Top each crust with 2 Tablespoons tomato sauce, 1.5 ounces of mozzarella, and split veggies (squash, okra, tomatoes) between both crusts.
  6. Grill, covered, over indirect medium heat for 5-10 minutes until crust is browned and cheese is melted.
  7. Top with basil and red pepper flakes.  Serve.

Nutrition (per serving):

Calories: 365; Total Fat: 17gm; Protein: 18 gm; Carbohydrates: 35gm; Sugar: 9 gm; Fiber: 6gm


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