This vegetarian twist on a traditional Mexican flatbread is vibrant, flavorful, and easy to make. Packed with colorful vegetables, zesty enchilada sauce, and melty cheese, this flatbread pizza brings Mexican-inspired tastes to a wholesome, meatless meal.
Start with a tender flatbread as the base, spread a layer of rich enchilada sauce, then top with vegetables, shredded Pepper Jack, and a finishing touch of creamy avocado and green onions. The result is a bright, satisfying dish perfect for weeknights, casual dinners, or a make-your-own pizza night with the family.
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Recipe inspiration
This recipe grew from simple kitchen remnants: a jar of enchilada sauce, a stack of leftover flatbreads, and a few fresh veggies. A little creativity turned those components into a Mexican-style flatbread pizza that’s quick, easy, and delicious.
Menu planning
Leftovers and extra ingredients are perfect for improvisation. Flatbreads are versatile — buy extras or use homemade rounds to create individual pizzas, flatbread sandwiches, or quick dinners that don’t require much prep. Add avocado, roasted peppers, or other seasonal produce to keep meals varied and interesting.
Updates to the classic
This version uses enchilada sauce in place of a traditional tomato pizza sauce for deeper, savory Mexican flavors. Use store-bought flatbreads — naan, pita, Boboli, or any ready-made flatbread — or a homemade flatbread if you prefer. Using pre-made bread makes this a fast and satisfying weeknight meal.
Your choice of toppings
Use whatever you like — black beans, thinly sliced red onion, black olives, spinach, zucchini, or roasted peppers all pair well. I enjoy sweet corn with savory enchilada sauce, spicy Pepper Jack, and creamy avocado on top. You can use jarred roasted peppers or roast your own for a fresher flavor. Let family members build their own for a fun pizza bar night.
Pro tips
Gather these ingredients:
- Flatbread
- Enchilada sauce
- Shredded Pepper Jack cheese
- Roasted red pepper
- Corn (defrosted if frozen)
- Sliced avocado
- Chopped green onions
Preheat the oven to 450°F (230°C). If you have a pizza stone, preheat it as well. Spread a generous layer of enchilada sauce over the flatbread, then add a handful of shredded Pepper Jack. Arrange toppings on top of the cheese; avoid overloading so the flatbread doesn’t become soggy.
Place the flatbread on the preheated pizza stone or a cookie sheet and bake for 7–9 minutes, until the cheese is melted, bubbly, and golden. Remove carefully, then top with sliced avocado and chopped green onions. Slice as desired and serve immediately.
More ideas for enchilada sauce
If you have extra enchilada sauce, use it on vegetable enchiladas, sweet potato and black bean enchiladas, Mexican-style potato skins, tostadas, or drizzled over breakfast burritos. It’s a versatile ingredient that adds bold flavor to many dishes.
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If you try this recipe, please come back and leave a comment or share a photo. I enjoy seeing your versions and hearing what tweaks you tried.
Mexican Flatbread Recipe
Mexican Flatbread Pizza
Debi
Ingredients
- Flatbread
- Enchilada sauce
- Shredded Pepper Jack cheese
- Roasted red pepper
- Corn (defrosted if frozen)
- Sliced avocado
- Chopped green onions
Instructions
- Preheat the oven to 450°F (230°C). If using a pizza stone, preheat it in the oven.
- Spread a layer of enchilada sauce over the flatbread.
- Top with a handful of Pepper Jack cheese, then add toppings over the cheese. Don’t overload the flatbread to avoid sogginess. Place on the preheated pizza stone or a cookie sheet.
- Bake 7–9 minutes, until cheese is bubbly and golden.
- Remove from the oven and top with sliced avocado and green onions. Slice and serve.
Notes
Ingredient amounts aren’t strict — adjust quantities to taste. Use as much or as little of each topping as you prefer.
Nutrition
Calories: 144 kcal • Carbohydrates: 30 g • Protein: 5 g • Fat: 1 g • Fiber: 2 g
Nutritional values are estimates and will vary by brands and portion sizes.