In a medium bowl, stir together Greek yogurt, lemon juice, garlic, salt, and pepper until smooth.

Cover the bowl with plastic wrap and let it rest in the fridge for about 10 minutes.

While the spread chills, wash and slice your cucumber, tomatoes, peppers, and shred the carrot. Pat the cucumber dry with paper towels.

Place your flatbread on a large cutting board. Evenly spread the chilled yogurt mixture all the way to the edges.

Start with cucumber cubes, then add tomato halves, bell peppers, shredded carrot, basil, and drizzle with olive oil.

Give the pizza a sprinkle of sea salt, black pepper, and optional red pepper flakes for heat.

Use a sharp pizza cutter to cut into wedges. Serve immediately or chill for a few minutes if needed.