Friday, September 2, 2011

Flat Bread Pizza

I've been wanting to make flat bread pizza after tasting it at a very upscale restaurant nearby. Everything at this restaurant is under 450 calories.  I wanted to see if I could recreate this recipe at home.  We liked this version very much.  It's a quick meal because the dough doesn't have to rise.


1 cup bread flour, plus extra for dusting
1/2 teaspoon salt
1/3 cup warm water, plus extra if necessary
1 teaspoon extra virgin olive oil


1. Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form a soft dough ball. If dough is too stiff,  process in another tablespoon of warm water. Continue to process until dough is well kneaded, about 15 seconds.

2. With floured hands, turn dough out onto a lightly floured surface and cut into quarters. Working with one quarter at a time, roll dough out to about a 12-by-4-inch rectangle, dusting with flour and turning as necesary to keep it from sticking.

3. Preheat oven to 500 degrees. Line a large cookie sheet with parchment paper or a silicone mat. Top with whatever toppings you like.  I used mozzarella cheese & sliced tomatoes, topped with  more cheese & sprinkled with fresh basil.  Bake for 10-12 minutes or until crust is crisp and golden.

This recipe is adapted from "The Perfect Recipe for Losing Weight and Eating Great" by Pam Anderson.

Nutritional Information for flatbread, without toppings:

150 calories per serving; protein 5g.; carbs 27g.; fat 2.0 g.

I am sharing this with On the Menu Monday at Stonegable & Seasonal Sundays at The Tablescaper.


  1. Quick and kind of recipe.

  2. Yummm! Looks great.

    Thanks for being a part of Seasonal Sundays.

    - The Tablescape

  3. This is a fabulous recipe! I could eat the pictures off of the screen! We are having a houseful next week and I would love to make this for lunch. Thanks for joining ON THE MENU MONDAY!

  4. I need to try this! I make a raised dough pizza crust, but sometimes time is short. This would be great for those times.


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