Save Last March, my sister texted me a photo of green beer and said she was throwing a St. Patrick's Day dinner, which sent me spiraling because I'd promised to bring something special. I was standing in my kitchen, staring at a pile of fresh vegetables I'd bought for the week, when it hit me: what if I made a rainbow pizza instead of going full leprechaun cliché? The flatbread was already in my pantry, and suddenly I had this vision of stripes of color baking together into something that felt both festive and actually nourishing.
My sister's face when I pulled this out of the oven said everything. She'd expected some sad, wilted attempt at holiday cooking, and instead got this vibrant, golden-edged flatbread with every color of the rainbow arranged in perfect lines. Her kids crowded around immediately, and I watched them pick out their favorite vegetables before eating anything else, which felt like a small victory in the war against picky eaters.
Ingredients
- Flatbreads: Store-bought ones save your sanity, but if you have homemade in the freezer, they work beautifully and thaw quickly at room temperature.
- Olive oil: A light brush is all you need to prevent the bottoms from sticking and to help the edges crisp up in the oven.
- Hummus: This is your secret weapon for keeping things dairy-forward but not heavy; plain works best so the vegetables shine, though roasted garlic hummus adds complexity if that's what you have on hand.
- Garlic: Just one clove minced into the hummus gives you flavor without overpowering the delicate veggies.
- Mozzarella and Parmesan cheeses: The mozzarella melts into creamy patches while the Parmesan adds a sharp, salty bite that anchors everything together.
- Cherry tomatoes: They stay firm during baking and provide that first pop of red without becoming mushy like sliced tomatoes would.
- Bell peppers in orange and yellow: Their natural sweetness emerges when warmed, creating a subtle caramel note against the hummus base.
- Baby spinach: Chop it roughly so it doesn't disappear into the pizza, and it adds an earthy green layer that feels more intentional than scattered leaves.
- Broccoli florets: Blanch them first to soften them slightly so they don't stay too crunchy or raw by the time everything else is done.
- Red cabbage: Shredded thin, it gives you that deep purple stripe and brings a subtle peppery crunch that survives the heat well.
- Corn kernels: Optional but they add sweetness and help bridge the yellow pepper if your pizza needs more visual balance.
- Black olives: Arranged at one end, they create the pot of gold effect and add a salty, briny punch that cuts through the richness of the cheese.
- Green onions: Scatter these on after baking for fresh onion bite and a bright green garnish that brings everything into focus.
- Oregano and basil: Dried herbs work fine here since they're baked right in, but don't skip them or your pizza tastes flat.
- Salt and pepper: Taste as you go because the hummus and cheese are already salty, so you might need less than you think.
Instructions
- Get your oven ready and set the stage:
- Heat the oven to 425°F and line a baking sheet with parchment paper so you don't have to worry about cleanup or sticking later. This step takes two minutes but saves you from scrubbing cheese off baking sheets, which is never fun.
- Brush your flatbreads with intention:
- Lay them flat on the parchment and brush lightly with olive oil on both sides, making sure to reach the edges where they'll crisp up. You're not drowning them, just giving them a light kiss of oil so they toast rather than steam.
- Spread your hummus base like you're frosting a cake:
- Mix the minced garlic into your hummus first so it distributes evenly, then spread it across each flatbread in an even layer. This becomes your sauce, so don't be shy, but don't let it ooze off the edges either.
- Layer your cheeses with a light hand:
- Sprinkle the mozzarella first, then a smaller amount of Parmesan on top, so the mozzarella melts around the Parmesan's sharp edges. This combination gives you creaminess with a subtle salt kick.
- Paint your rainbow with vegetables:
- Starting at one end, arrange your ingredients in color order: tomato, orange pepper, yellow pepper with corn, spinach, broccoli, and cabbage in one long stripe. Take a breath because this is where it becomes a photograph, and your arrangement matters more than perfection here.
- Season before the oven door closes:
- Sprinkle oregano and basil evenly across the top, then add salt and pepper to taste, leaning on the lighter side since cheese brings saltiness already. A light hand with seasoning keeps the vegetables' natural flavors visible.
- Bake until the edges call to you:
- Slide into the 425°F oven for 12 to 15 minutes, watching for the cheese to melt into pools and the flatbread edges to turn golden and slightly crisp. You'll know it's done when you can smell the herbs and toasted flatbread mixing together.
- Finish with fresh herbs and serve:
- Pull from the oven, let cool for just a minute so it's handling-friendly, scatter green onions on top for a fresh bite, slice into quarters or thirds, and serve while everything is still warm. This is the moment where people actually gasp a little.
Save When my nephew picked off a piece of broccoli before eating his slice and said it tasted like pizza vegetables should taste (crisp but cooked, not raw), I realized this recipe had crossed from gimmick into something genuinely delicious. That's when I knew I'd made something worth repeating.
Building Your Rainbow with What You Have
The beauty of this pizza is that it adapts to whatever vegetables are sitting in your crisper drawer. If you don't have orange bell pepper, use more yellow, or swap in some diced pumpkin if you're making this in fall. The point isn't perfection; it's using what's fresh and vibrant in your kitchen right now. I've made this with roasted red peppers from a jar when fresh ones weren't available, and it was equally stunning and tasted just as good.
Flavor Variations That Keep It Interesting
While hummus gives you this creamy, earthy base, you can absolutely swap it for pesto if you want something brighter and more herbaceous, or traditional pizza sauce if you're feeling more traditional. I've experimented with a white sauce made from Greek yogurt and garlic when I wanted something tangier, and it gave the whole pizza a different personality. The vegetables stay the same, but the sauce changes the entire story.
Making It Your Own
After making this several times, I started adding thinly sliced red onion to the mix because the bite cut through the cheese beautifully, and crumbled goat cheese instead of mozzarella when I wanted something richer. Some people have asked about adding grilled chicken or chickpeas for protein, which works if you want to turn this into an even heartier meal. Trust your instincts about what belongs on your pizza.
- Swap pesto for hummus if you want a brighter, more herbaceous flavor profile that feels fresh.
- Try goat cheese or crumbled feta alongside the mozzarella for a creamier, tangier bite.
- Add a handful of microgreens on top after baking for a final touch of freshness and visual drama.
Save This pizza has become my go-to move for potlucks and celebrations because it's healthy enough that I don't feel guilty, beautiful enough that people actually photograph it, and delicious enough that everyone asks for the recipe. It's proof that sometimes the best dishes are the ones where you're just trying to solve a problem and end up with something special.
Recipe FAQs
- → What type of flatbread works best for this dish?
Both store-bought and homemade flatbreads work well. Choose ones that crisp nicely when baked to hold the toppings.
- → Can I substitute the hummus sauce?
Yes, you can swap hummus with pesto or a traditional tomato sauce for different flavor profiles.
- → How do I achieve the rainbow effect with vegetables?
Arrange vegetables in color order—start with reds like cherry tomatoes, then oranges, yellows, greens, and purples—mirroring a rainbow pattern.
- → Is this suitable for a vegetarian diet?
Yes, it contains no meat and features fresh vegetables and cheeses suitable for vegetarians.
- → Can this be made gluten-free?
Absolutely, use certified gluten-free flatbreads to accommodate gluten sensitivities without sacrificing flavor.
- → What cheeses are used and can they be substituted?
Mozzarella and Parmesan provide creamy and savory notes. You may substitute with similar melting cheeses like provolone or add goat cheese for creaminess.
