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Apr 01

Bacon, Corn and Tomato Flatbread

Bacon, Corn and Tomato Flatbread close up on cutting board

This Bacon, Corn and Tomato Flatbread is easy to make with so much flavor! The crispy thin crust, spicy, creamy cheese, sweet corn, juicy tomatoes, smoky bacon, and sprinkle of fresh chives combine several bold flavors for a unique and tasty personal pizza. I like to call this a “BCT flatbread,” like a BLT, but with corn instead of lettuce. This flatbread is perfect for lunch, or for dinner paired with a side salad. Not only is this Bacon, Corn and Tomato Flatbread simple to make and delicious to eat, but a whole flatbread is just 312 calories or 6 WW Points (or 8 Points if following the diabetic Weight Watchers plan)! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Bacon, Corn and Tomato Flatbread slice in hand

Ingredient Notes

  • Flatbread: I used Joseph’s Multigrain Lavash, and it worked beautifully. It had great flavor, made a crispy crust, and was the perfect size for a personal pizza-style flatbread. Plus, it is nutrition/WW-friendly! I definitely recommend Joseph’s Lavash. I got it at Wegmans.
  • Cheese: I love using The Laughing Cow cheeses as a base layer for pizzas and flatbreads. They provide a creamy, cheesy layer that allows the ingredients on top to stick to the flatbread. I used their Spicy Pepper Jack flavor on these BCT Flatbreads and I love the kick it provided! If you aren’t a spice fan, or you can’t find that flavor at your stores, the Light Swiss or Cheddar flavors will definitely work!
  • Corn: I used frozen corn because I always have some on hand in my freezer, but if you’re making this during fresh corn season and you want to use some cut off the cob, please feel free! I will definitely do that when fresh corn on the cob is more available.
  • Bacon: I pretty much always use center cut bacon. It’s just a leaner cut of regular bacon, and it’s absolutely delicious and gets perfectly crispy. If you don’t eat pork or just prefer turkey bacon, you are definitely welcome to use that instead!
  • Tomatoes: I used cherry tomatoes on this flatbread, but if you have a full-sized tomato on hand, or grape tomatoes, just use what you have!

Bacon, Corn and Tomato Flatbread cut into slices

More Tasty Lightened-Up Pizza and Flatbread Recipes

Looking for more tasty lightened up pizzas and flatbread? Check out my Taco Flatbreads, Veggie Lover’s Flatbread, BLT Flatbreads, Savory Sausage Pumpkin Flatbreads, Three Cheese Mushroom Flatbreads, Spinach Artichoke Flatbreads, Chicken Pesto Flatbreads, Sausage and Ricotta Pizza, Chicken Caesar Salad Pizza, Pear Prosciutto Pizza, and many more in the Pizza section of my recipe index!

Bacon, Corn and Tomato Flatbread

This Bacon, Corn and Tomato Flatbread is easy to make with so much delicious bold flavor!


  • 2 slices center cut bacon, (I use Oscar Mayer)
  • ½ cup frozen corn kernels
  • salt and black pepper, to taste
  • 1 garlic clove, minced
  • 1 lavash flatbread, approximately 9” x 7-8” (I used Joseph’s Multigrain Lavash)
  • 2 wedges Creamy Spicy Pepper Jack Laughing Cow Cheese , (or another Laughing Cow flavor)
  • 5 cherry tomatoes, chopped
  • 1 teaspoon chopped fresh chives


  • Pre-heat the oven to 350F degrees.
  • Cook the two slices of bacon according to package directions and when crisp, drain on paper towels. Crumble or chop the slices into small pieces.
  • Mist a skillet with cooking spray and bring to medium heat. Add the corn and cook for about a minute, stirring as needed. Sprinkle with a bit of salt and pepper and add the minced garlic. Stir together and then cook for another minute. Remove from heat.
  • When the oven is pre-heated, place the flatbread directly onto the middle rack and bake for about 4 minutes until it stands firm when lifted.
  • Remove the flatbread from the oven and spread the Laughing Cow cheese wedges across the surface, leaving a bit of space around the edge for the crust. Spread the corn from the pan over top of the cheese layer and then add the crumbled bacon and chopped tomatoes.
  • Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the edges are lightly browned. Remove from the oven and sprinkle the chives over the top. Slice and serve immediately.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per flatbread: 6* (Points calculated using the recipe builder on weightwatchers.com)
*One flatbread is 8 WW Points if following the diabetic WW plan
Nutrition Information per flatbread:
312 calories, 36 g carbs, 9 g sugars, 10 g fat, 4 g saturated fat, 21 g protein, 5 g fiber, 876 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
8 per flatbread (P+ calculated using nutrition info above)

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