Flat Out Veggie Pizza
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 335.3
- Total Fat: 15.3 g
- Cholesterol: 35.4 mg
- Sodium: 887.7 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 10.9 g
- Protein: 26.2 g
View full nutritional breakdown of Flat Out Veggie Pizza calories by ingredient
Introduction
Great healthy alternative to "prepared" pizza. Veggies and quantities listed are just suggested. Choose what you enjoy. Great healthy alternative to "prepared" pizza. Veggies and quantities listed are just suggested. Choose what you enjoy.Number of Servings: 1
Ingredients
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Flat Out bread, fresh garlic, pasta sauce, fresh veggies, basil, and mozzarella cheese.
Directions
Makes one very large slice of pizza.
Preheat oven and pizza stone (or cookie sheet) to 400 degrees.
Start by toasting a slice of "Flat Out" bread (http://www.flatoutbread.com/) in a skillet until it is crispy.
Once crisp, spread a thin layer of pasta sauce, chopped garlic and fresh basil (if available).
Add chopped veggies. (I used onion, bell pepper, fresh sliced tomatoes and mushrooms but you can add whatever you like.)
Top with mozzarella cheese. (You can add a low fat sausage or other meat if you are an omnivore.)
Place pizza on a pizza stone and bake in oven for 8 minutes.
Remove and let cool slightly. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user MARY-ELIZABETH.
Preheat oven and pizza stone (or cookie sheet) to 400 degrees.
Start by toasting a slice of "Flat Out" bread (http://www.flatoutbread.com/) in a skillet until it is crispy.
Once crisp, spread a thin layer of pasta sauce, chopped garlic and fresh basil (if available).
Add chopped veggies. (I used onion, bell pepper, fresh sliced tomatoes and mushrooms but you can add whatever you like.)
Top with mozzarella cheese. (You can add a low fat sausage or other meat if you are an omnivore.)
Place pizza on a pizza stone and bake in oven for 8 minutes.
Remove and let cool slightly. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user MARY-ELIZABETH.
