Best flatbread pizza ever!

So this recipe takes a little time, because I was focused on creating a complete protein, which typical vegetarian pizza lacks. However, if you wanted to go traditional and omit the sauce I used in favor of A. Pesto, B. Olive oil/herbs/garlic combo, or C. Traditional tomato sauce, I'm sure it would still taste great. If you are eating meat or another complete protein (beans, etc) at another meal in your day, it wouldn't be a big deal to skip out on it for one pizza. Ok! Enough intro - to the recipe.

Flatbread Pizza with Roasted Veggies

Ingredients:

• 2-3 cups raw veggies, cut into bite sized pieces. I used: 1/2 medium zuchinni, 1/2 medium summer squash, 1/4 large sweet onion, and 1 cup chopped eggplant (previously salted and rinsed). You could also use anything like bell peppers, hard squash, carrots, tomatoes, or other veggies that roast well. $1.50 
• Olive oil, salt, and pepper
• 1 cup grated mozzarella cheese $.50
• Crust
• 1.5 cups regular flour $.19
• .5 cup whole wheat flour $.08
• 2 tsp yeast $.16 (from large container, not small packets)
• 1 tsp salt
• 1 T olive oil
• 1 tsp each dried oregano & basil
• 1 cup warm water
• Sauce
• 1/2 cup red lentils $.50
• 1 cup peeled, diced, and frozen butternut squash $.33
• 1 tsp minced garlic
• 1 T olive oil 
• salt/pepper to taste

Total Cost: $3.26
Number of Servings: 4
Cost Per Serving: $.82

To Make:

1. Preheat the oven to 450 degrees. Place veggies in a 9x13" baking dish, drizzle with olive oil, salt, and pepper. Turn to coat and distribute the veggies in a single layer if possible. Place uncovered in the oven. Hint: If you are roasting hard veggies (onion, hard squash) with soft veggies (tomatoes, zuchinni), cut the soft veggies in thicker pieces and the hard veggies in thinner pieces. This way they get done in about the same amount of time. Set the timer for 20mins. After 20mins, check on the veggies, turning them with a spoon and adding a bit more olive oil if things start to stick. Roast 10-15mins more or until they begin to brown slightly on the edges and are soft to poke a fork through. 
2. While the veggies are roasting, make the pizza dough. Combing dry ingredients and mix with a wooden spoon or still spatula. Add water and olive oil last, mixing initially with the spoon, then kneading with your hands. It should form a slightly sticky but coherent dough. If it's too sticky to handle, add some more flour (just a TINY bit at a time, other wise you will overcorrect). Conversely, if it won't come together into a dough because it is too dry, add a TINY bit of water. 
3. Gather the dough into a ball, rub the outside with olive oil, and let it rest in a bowl, covered by a dish towel, while you get everything else ready. 
4. Make the sauce: Add lentils, squash, and garlic to a small saucepan with 1 cup water. Cover, and let simmer until all the water has been absorbed and the lentils/squash are soft. Add salt and pepper to taste, then use the back of a spoon or spatula to mash the lentil/squash mixture into a spreadable consistency. 
5. Oil a baking sheet and your hands. Place the pizza dough on the baking sheet and push it out into a rectangular shape, as thin as you can get the dough without it tearing (no thicker than .5 inches). 
6. Top pizza dough with a layer of lentil sauce, roasted veggies, and mozzarella cheese.  Bake at 400 degrees for 20-30mins, or until the cheese just begins to bubble/brown. 

So this recipe is slightly more pricey than some of the others I've posted. However, the result is a near restaurant-quality pizza, which I am more than happy to pay $3.26 for! Additionally, I have rounded up on the cost for the veggies, since I used only veggies that were on sale/leftover and paid between $.69 and $.99 /lb for them. I didn't use ALL of the lentil sauce I made, so I think I will save the rest (only about 1/3cup) and stir it into a stew or soup to add a bit more protein and flavor.

Also, to make this recipe the quick and easy route, make the following modifications:

•  Omit the sauce I used in favor of A. Pesto, B. Olive oil/herbs/garlic combo, or C. Traditional tomato sauce, I'm sure it would still taste great. (skip making the sauce)
• Slice all veggies thinnly, and saute them for 10mins in a frying pan on medium high heat. (skip the roasting step)
• Buy pre-shredded mozzarella cheese (I buy a block and shred it, as you typically save $1/lb this way and it tastes better, but shredding it is a pain sometimes!)