The Ideal Sweet and Spicy Combo
Get ready to indulge in the ultimate hot honey yellow squash flatbread, a dish that’s sure to become a favorite in your kitchen. This homemade flatbread is high in protein and packed with flavor, offering a delicious twist on traditional pizza. Picture a mouthwatering flatbread topped with a hot honey drizzle – it’s pure magic!
I’m a huge flatbread and pizza fan, so if you are too, then you have to try this homemade high protein yellow squash flatbread with a hot honey drizzle. This dish is a game changer, making your own from scratch that’s so much more filling and satisfying. I used to make this all the time a few years back, but now I’ve perfected it, and it’s a must-try for anyone who loves experimenting with unique flavors.
Making this hot honey yellow squash flatbread is incredibly easy and takes minimal prep time. The combination of yellow squash and hot honey creates a flavor explosion that’s both nutritious and delicious. And let’s talk about the texture – soft, chewy flatbread topped with the perfect amount of crunch from the pine nuts, all enhanced by the sweet heat of hot honey. It’s an irresistible combination.
Whether you’re looking for a new dinner idea or a fun dish to share with friends and family, this hot honey flatbread pizza is the way to go. The high protein content makes it an ideal choice for a post-workout meal or a satisfying dinner that won’t leave you feeling hungry later. Plus, it’s a fantastic way to sneak some veggies into your meal without sacrificing flavor.
Serve this flatbread on its own or pair it with a fresh salad for a complete meal. Either way, you’re in for a treat. And don’t forget to drizzle a little extra hot honey on top just before serving for that extra kick. Trust me, you won’t be able to resist going back for seconds.
So, if you’re ready to take your flatbread game to the next level, give this hot honey yellow squash flatbread a try. It’s the perfect blend of sweet, spicy, and savory, all in one delicious dish. Enjoy!
Macros Per Serving
463 Cal | 55g Carbs | 10g Fat | 35g Protein
Recipe Card
Hot Honey Yellow Squash Flatbread
Ingredients
Flatbread:
- 75 g Nonfat Greek Yogurt (Siggi’s)
- 56 g Self Rising Flour (King Arthur)
- 14 g Self Rising Flour (King Arthur)
- 14 g Unflavored Protein Powder (Quest)
- 1 tsp Salt
Veggies:
- Olive Oil Spray
- ½ small Yellow Squash (sliced & halved)
- 1-2 stalks Green Onion (sliced)
- 7 g Pine Nuts
Assembly:
- 15 g Basil Pesto (Central Market)
- 28 g Fat Free Mozzarella (H-E-B)
- Cherry Tomatoes (halved)
Toppings:
- Spinach (sliced)
- Hot Honey
- Crushed Red Pepper
Instructions
Flatbread:
- In a mixing bowl, add in your yogurt, flour, protein powder, and salt. Mix until crumbly.75 g (0.33 cups) Nonfat Greek Yogurt, 56 g (0.5 cups) Self Rising Flour, 14 g (2 tbsp) Unflavored Protein Powder, 1 tsp Salt
- Pour out onto a floured surface and use the remaining 14g of flour.14 g (2 tbsp) Self Rising Flour
- Knead the dough until it holds its shape. Shape into a log and flour a rolling pin. Then roll out into a rectangluar flatbread shape.
- Pinch the edges a little to form an edge. Place on a parchment lined baking sheet.
Veggies:
- Prep your squash and green onion.1/2 small Yellow Squash, 1-2 stalks Green Onion
- Then in a small pan, spray olive oil and add in the veggies and cook for 5-6 mins until soft.Olive Oil Spray
Pine Nuts:
- Add your pine nuts to the same pan as the veggies, no oil needed. Toast for 3-4 mins until darker in color.7 g (1 tbsp) Pine Nuts
- Keep an eye on them to not burn them!
Assembly:
- Spread your basil pesto onto the flatbread in an even layer. Sprinkle on the mozzarella cheese.15 g (1 tbsp) Basil Pesto, 28 g (0.25 cups) Fat Free Mozzarella
- Add the cooked veggies and sliced cherry tomatoes.Cherry Tomatoes
- Bake at 350° for 8-10 minutes until crispy.
Toppings:
- Top with chopped spinach, hot honey, and crushed red pepper.Spinach, Hot Honey, Crushed Red Pepper
- Cut into triangles and enjoy!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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