Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Roasted Vegetable Flatbread

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Nutrition Facts

Serving Size: 5 oz (142 g )
Amounts Per Serving
Calories 960
Calories from Fat 660
% Daily Value*
Total Fat 75g 115%
Saturated Fat 43g 215%
Trans Fat 0g  
Cholesterol 45mg 15%
Sodium 5200mg 217%
Potassium 760mg 0%
Total Carbohydrate 61g 20%
Dietary Fiber 6g 24%
Sugars 18g  
Protein 19g  
Vitamin A 45% Vitamin C 140%
Calcium 20% Iron 25 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 ea.
Serving Size: 5 oz


Amount Ingredients
1/8 cup Vegetable Oil
1 Tbsp. Custom Culinary® True Foundations™ Roasted Vegetable Base
1/8 cup Leeks, Sliced
1/3 cup Yellow Squash, Large Diced
1/3 cup Red Bell Pepper, Diced
1/4 cup Red Beets, Peeled, Diced
1/4 cup Yellow Beets, Peeled, Diced
1 ea. Flatbread Crust - 12-14" Long
1/3 cup Custom Culinary® Gold Label Alfredo Sauce
2 Tbsp. Microgreens
1/8 tsp. Cracked Black Pepper

Recommended Products: 9660 Gold Label Alfredo Sauce, 5417 Gold Label True Foundations™ Roasted Vegetable Base


  1. In a medium mixing bowl, blend oil and True Foundations™ Roasted Vegetable Base thoroughly.
  2. Add leeks, yellow squash, red pepper, and beets. Toss until evenly coated with seasoned oil.
  3. Spread Gold Label Alfredo Sauce evenly on flatbread dough.
  4. Top with seasoned vegetables, distribute evenly over the flatbread.
  5. Bake in 425°F oven for 10-12 minutes until it reaches desired doneness.
  6. Remove from oven and evenly top with microgreens and cracked black pepper.

Chef's Tips

Any Alfredo or creamy Parmesan sauce may be used. Substitute any pizza dough for the flatbread.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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