Preheat the oven to 400F, and line a large baking sheet with parchment paper. Arrange the sliced vegetables into a single layer on the lined baking sheet, and drizzle the top with olive oil, salt and pepper. Set in the oven to roast for 30 minutes.
As soon as you get the veggies in the oven, start making the flatbread batter. Combine all of the ingredients in a large bowl and use a whisk to stir them together, making sure that there are no lumps. This mixture should have the consistency of pancake batter. Generously grease a 12-inch skillet (I like to add a piece of parchment paper on the bottom, too, to make sure the crust is easy to remove later) and pour the batter into the skillet. Shake the skillet to make sure the batter covers the entire bottom. Place the skillet into the oven with the roasting veggies to cook for the remaining 20 minutes left on the timer.
While everything is cooking, combine all of the ingredients for the Quick Hummus Spread into a small food processor, starting with just one clove of garlic, and blend until smooth. Add more garlic, if desired, and adjust any other seasoning to taste. Set aside.
When the veggies and flatbread are cooked, flip the flatbread out of the skillet onto a large plate and top with the hummus spread, a sprinkling of fresh arugula or spinach, and then arrange the roasted vegetables over the top. Season with additional salt and pepper if desired, and any other toppings you like. (I added a sprinkling of sheep's milk feta in the photo, but keep in mind that makes this dish no longer properly combined or dairy-free.)
You can return the flatbread to the oven to warm it up for an additional 10 minutes, until everything is heated through, or you can serve it right away-- which is what I opted for on a busy weeknight. Leftovers can be stored in an airtight container in the fridge for up to 4 days.