If you think fat and flour when you think of pizza – think again. I recently tried Flatout Flat Breads as an alternative to pizza crust, thanks in part to a generous sample package sent by Flatouts coupled with a hankering for some healthy pizza.
Pizza can be a nutritious delivery vehicle for vegetables, although thick, doughy crust – while no doubt delicious – renders traditional pizza a “sometimes” food for the health conscious crowd.
Now, if you’re looking to make pizza an “everyday” food – check out Flatouts. These “low-carb, high-fiber flatbreads” have between 90-120 calories with anywhere from 3-9 grams of fiber per serving, depending on the variety and flavor.
I put together two quick pizza meals with Flatouts – recipes created from ingredients I found in my refrigerator, and ended up with a Mediterranean Madness Flatbread Pizza and a Bangin’ Butternut Squash Chicken Flatbread Pizza.
Both pizzas took less than 5 minutes to assemble, a mere 5 minutes to cook, and although I wish I could say it took me longer than 5 minutes to scarf them down…well, that would be like saying the world is Flat.
Go ahead, try these two flatbread recipes out for yourself, and start putting more pizza pizazz into your daily dinners!
Mediterranean Madness Flatbread Pizza
- 1 Flatout Light Garden Spinach flatbread
- 1 Tbs pesto
- 1/2 cup sliced artichoke hearts
- 2 Tbs diced sun-dried tomato
- 2 Tbs feta cheese
Preheat oven to 350. Bake Flatout on rack for 4 minutes. Remove Flatout and spread pesto over the flatbread. Top with artichoke hearts and sun-dried tomato. Sprinkle with 2 Tbs feta cheese. Bake for 5 minutes.
275 calories, 14 g fat, 535 mg sodium, 31 g carbohydrate, 18 g fiber, 17 g protein
Bangin’ Butternut Squash Chicken Pizza
- 1 Flatout Honey Wheat flatbread
- 1/2 cup pureed, cooked, seasoned butternut squash
- 2 cups fresh, loosely packed baby spinach
- 1/4 cup diced cooked chicken breast
- 1/4 cup sliced red onions
- 1/4 cup shredded part-skim mozzarella cheese
- Salt and pepper to taste
Preheat oven to 350. Bake Flatout on rack for 4 minutes. Remove Flatout and spread pureed, cooked, seasoned butternut squash over the flatbread. Top with baby spinach, diced cooked chicken breast and 1/4 cup sliced red onions. Sprinkle with mozzarella cheese. Bake for 5 minutes.
250 calories, 6 g fat, 250 mg sodium, 17 g carbohydrate, 5 g fiber, 28 g protein
*Nutrition analysis does not reflect added salt or pepper to taste