Sloppy Joe Flatbread Pizzas- GUEST Blogger

Hello Flatout fans! My name is Emily and I blog about lightened up comfort food over at my site. Just like you, I #FlatoutLove these flatbreads. It’s so fun and easy to get creative and make pizzas, sandwiches, wraps and more. Today I thought I’d show you how to ditch the bun and turn one of your favorite sandwiches into a crispy, lightened up flatbread pizza!


These Sloppy Joe Flatbread Pizzas offer all the tangy, meaty flavors you love from the sandwich, but they’re packed with hidden vegetables and kicked up with some extra seasoning. The Artisan Thin Pizza Crusts bake up really quickly in the oven and since I have always loved thin, crispy pizza crust, I am so excited to have found this simple, healthier way to have it whenever I want. This is a fun meal to put together with kids (who doesn’t like building their own pizza?) and easy weeknight dinner the whole family will enjoy. As a bonus, the Sloppy Joe Flatbread Pizzas are quite a bit less sloppy than their sandwich counterparts – less cleanup!

Want to try making these right away? You’re in luck! Flatout is currently offering a $.50 off coupon to try their products. Click here to print your coupon!

If you’re looking for another delicious lightened up way to use the Artisan Thin Pizza Crusts, check out my blog later this week where I’ll be posting a new recipe for Spinach Artichoke Flatbread Pizzas! No need for chips when you bake your favorite dip right onto a crispy pizza crust. Coming soon!

Sloppy Joe Flatbread Pizzas

Yields 2 flatbreads


2 oz fresh mushrooms

4 baby carrots

¼ medium onion

1 garlic clove

5 oz uncooked 95% lean ground beef

1 teaspoons McCormick Montreal Steak Seasoning

½ cup Sloppy Joe sauce (such as Manwich)

½ cup 2% shredded Mozzarella

2 Flatout Rustic White Artisan Thin Crust flatbreads

A pinch of dried basil


  1. Preheat the oven to 375.
  2. In a food processor, combine the mushrooms, carrots, onion and garlic and process until finely chopped and well combined. Set the mixture aside.
  3. Bring a medium skillet over medium heat and add the ground beef. Break the ground beef up with a spoon or spatula while cooking. Sprinkle with steak seasoning and continue to cook until beef is browned. Add the vegetable mixture from the food processor and continue to cook for another 2-3 minutes until vegetables are softened. Add the sloppy joe sauce and stir until well combined. Cover and cook for 1-2 minutes and then remove from heat.
  4. When the oven is pre-heated, place the flatbreads directly onto the middle rack of the oven and bake for about 3 minutes until they stand firm when lifted. Remove from the oven and divide the sloppy joe mixture between the two flatbreads. Spread the mixture across the surface leaving a bit of room around the edges for a crust. Sprinkle each flatbread with ¼ cup of the shredded Mozzarella and sprinkle with a bit of dried basil. Return the flatbreads to the oven, directly on the rack (make sure no ingredients are hanging over the edge). Bake for another 4 minutes until the flatbread is lightly golden and cheese is melted. Slice with a pizza cutter and serve.

WW® Points Plus:
9 per flatbread (P+ calculated using the recipe builder on

Nutrition Information per flatbread:
337 calories, 40 g carbs, 9 g fat, 31 g protein, 6 g fiber (from

An Emily Bites Original


Leave a Reply