Rainbow Veggie Flatbread: Colorful, Crispy, Crowd-Pleasing Magic
Imagine a golden, bubbly flatbread loaded with vibrant veggie ribbons—crimson beets, sunny zucchini, emerald peppers—all melting under a blanket of gooey cheese. This Rainbow Veggie Flatbread is your weeknight glow-up: fresh, fun, and fancy-looking with zero fuss.
The secret? Paper-thin, uniform slices that roast fast and taste balanced. A quick spin with the Geedel Rotary Cheese Grater turns ordinary veggies into art—no knife skills required.
🥗Ingredients (Serves 4)
1 large flatbread or naan (store-bought or homemade)
1 small zucchini
1 small beet (golden or red)
1 bell pepper (red or yellow)
1 cup shredded mozzarella or goat cheese
2 tbsp olive oil
1 tsp dried oregano or Italian seasoning
Salt & freshly cracked black pepper
Optional: balsamic glaze, fresh basil
🍕Step-by-Step: Flatbread in 4 Cranks
1. Prep the Base
Preheat oven to 425°F (220°C). Brush flatbread with olive oil. Sprinkle with oregano, salt, and pepper.
2. Slice the Rainbow
Lock Geedel Vegetable Chopper with suction base.
Slicing blade: Feed zucchini → crank for thin, even ribbons.
Repeat with beet (peeled) and bell pepper (seeded).
3. Layer the Magic
Scatter sliced veggies in colorful rows. Top with cheese—goat for tangy, mozzarella for stretch.
4. Bake & Bliss
Slide into oven. Bake until edges are golden and cheese bubbles.
Drizzle with balsamic glaze. Scatter fresh basil. Slice and serve hot.
✨Tips & Twists
Extra Crisp – Pre-roast Geedel-sliced beets 10 mins first.
Protein Pop – Add shredded chicken or chickpeas.
Spicy Kick – Sprinkle chili flakes before baking.
Make-Ahead – Slice veggies with Geedel up to 1 day ahead; store in fridge.
Gluten-Free – Use cauliflower crust.
🌈Conclusion: Flatbread That Wows
This Rainbow Veggie Flatbread isn’t just dinner—it’s edible art. With the vegetable shredder, every crank delivers perfectly sliced, fast-cooking veggies. One tool, one pan, endless color and crunch.
