That’s 25 grams of carbohydrates for everything you see in the photos! A regular store bought or pizzeria pizza of the same size would probably be three or four times that amount. It may not have taken that long to eat them.Ĭarbohydrate count: Let’s see… 16g for the flatbread, 6g for the pizza sauce, maybe 3g for anything else. In our case, thanks to our 50 year old oven (literally), we needed to finish it off for 30 seconds or so under the broiler to brown the top a little bit.įrom start to finish, these two flatbread pizzas took about 15 minutes. Cook your pizza at 400 degrees for 5 to 5 ½ minutes. Well, they were even better when we took them out of the oven. Here’s a look at one pizza before the cheese and one after the cheese. Once we finished with our ingredients, all we needed was a little mozzarella cheese on top. It won’t drain all of the liquid from the tomato, but keeping the slices thin will keep from weighing everything down, while still giving you that tomato boost. If you’re using something like a Roma tomato, slice it really thin and place each slice on a paper towel first. These cherry tomatoes worked fine, but we made sure to put them on top of the other ingredients. Then we just started piling on ingredients! One thing about the tomatoes: A lot of flavor is in the juice of tomatoes, but that extra liquid can really make your pizza soggy if you’re not careful. I’m also a big fan of basil on my pizza we didn’t have fresh basil, but I sprinkled some dried basil flakes on top of the pizza sauce to give it an extra layer of flavor. The nutrition label says that ¼ cup carries about 6 grams of carbohydrates, and that’s about the amount we used on each pizza. We began the pizza build with Classico Fire Roasted Pizza Sauce. I also had some cherry tomatoes left from my garden. I found turkey deli meat (for Maureen), salami deli meat (for me), green onions, baby portabella mushrooms, and green olives. I just looked for anything that might taste good on a pizza. I like to put a very thin layer of olive oil on the bottom of my cookie sheet, along with some garlic powder or celery salt, to give the crust a little zing. FYI: Their website contains great recipes from other bloggers. They come in a variety of options, including Garden Spinach and Sundried Tomato. Good size, easy to use, fits on a cookie sheet. I started with flatbread from Flatout Bread. Regardless, watch it like a hawk the first time. We’ve also done this on the grill, which requires a very low flame so you don’t burn the flatbread. The idea is to get all the ingredients cooked through while crisping up the flatbread, but not burning it. I’m still working on this you can probably cook these a little lower, say around 350. Preheat your oven to 400 degrees fahrenheit. Not only is it low carb, it’s also about three dollars (or less) per pizza. Today, I’ll be showing you just how easy it is to make a tasty flatbread pizza. Store in a plastic bag after they have cooled.Cliche alert: Like you, I’m always on the lookout for low-carb options of my favorite foods.Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft.If they are taking longer to cook, increase your heat so that they don’t dry out.
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