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Veggie and Shrimp White Sauce Flatbread

You’ve probably heard me say once or twice that I’m not really a fan of pizza.

If you’re new here and just got the shock of your life, I apologize. It’s really something that I can’t explain.

Maybe that’s why I called this a flatbread instead of a pizza? Maybe that’s why I like this?!

This is my version of a summer pizza, I wanted to add a few extra veggies and toss on some shrimp. I feel like I can never get enough seafood in the summer!

The white sauce is super easy to throw together and is made with mostly pantry staples, or I guess fridge staples in this case! This sauce is also super versatile, I feel like it’s great on this flatbread, but would also be delicious with some pasta and/or chicken!


1 pound of large shrimp, peeled and deveined

1 large zucchini

1 cup of baby spinach

1/2 cup of heavy cream

1/2 cup of milk

2 tablespoons of butter

2 tablespoons of flour

1/2 tablespoon of Italian seasoning

1 teaspoon of garlic powder

1/2 teaspoon of onion powder

2 tablespoons of grated parmesan

2 tablespoons of olive oil

Salt and pepper, to taste

2 store-bought flatbread crust

Thinly shredded mozzarella cheese

Preheat oven to 450 degrees.

Slice zucchini into thin half-moon shapes, about 1/4 of an inch in thickness.

Place zucchini onto a parchment paper-lined baking sheet, cover in 1 tablespoon of olive oil, and a sprinkle of salt and pepper.

Bake in the oven for about 10 minutes.

When the zucchini is done, add in the shrimp with another tablespoon of olive oil and a pinch of salt and pepper. Place bake in the oven for another 5-10 minutes, depending on the size of the shrimp. The shrimp are done when they are pink throughout!

While the zucchini and shrimp roast, begin to make the white sauce.

Melt the butter in a large pan. After the butter has melted, sprinkle in the flour, Italian seasoning, garlic powder, and onion powder.

Whisk together and cook for about a minute or two.

Then slowly pour in the heavy cream and milk, whisking the entire time.

Add in the parmesan and allow the mixture to thicken for about 5 minutes.

When there’s only about a minute left for the shrimp, place the flatbread crust in the oven to warm through.

Then remove the flatbread crust and the zucchini and shrimp from the oven.

To assemble, pour a generous amount of sauce onto the flatbread. Add a sprinkle of mozzarella cheese. Add some zucchini and shrimp on top. Add some spinach, which I just roughly chopped, then sprinkle everything with more mozzarella.

Place back in the oven for a few minutes to melt the cheese.

Slice up and serve warm!

Take it from someone that doesn’t like pizza; when I say this flatbread is delicious, it’s really delicious! I love the veggie combination with the shrimp and the creamy white sauce! It really makes this feel like a summer pizza to me!

-Holly Michelle

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