Healthy Margherita Flatbread
This easy and healthy Margherita Flatbread is a delicious take on the classic pizza! Topped with fresh tomatoes and basil and drizzled with balsamic vinegar, it's a family friendly meal!
Servings: 8 servings
Calories: 191.8kcal
Ingredients
- Fresh whole wheat pizza dough Trader Joe's is my favorite - but I'm sure you can find it at any health food store
- Cooking spray
- 1 Tsp olive oil
- 5-6 garlic cloves minced
- 4-5 Roma tomatoes thinly sliced
- 1 cup shredded mozzarella cheese
- 1-5 Tbsp balsamic vinegar add to taste - if you are a huge balsamic fan, put more, if not - put less : )
- 1/2 cup thinly sliced fresh basil
Instructions
- Spread the whole wheat dough on a pizza pan coated with cooking spray. Bake at 450 degrees for 5 minutes (until the crust starts to puff up).
- Brush crust with 1 tsp olive oil, sprinkle minced garlic evenly over the crust.
- Top with sliced tomatoes until entire crust is covered, leaving a half inch border.
- Sprinkle evenly with cheese. Bake at 450 degrees for 10-12 minutes (until cheese / crust starts to become golden)
- Remove from oven, sprinkle pizza evenly with sliced basil. Drizzle balsamic vinegar over pizza. Cut and serve!
- Sprinkled with basil
Notes
Top Tips For Making This Recipe
- Use fresh whole wheat pizza dough for best results. To make it low carb, try using a cauliflower pizza crust!
- Don't use cold dough. Remove dough from the refrigerator and allow it to come to room temperature for 30 minutes before rolling it out.
- Use fresh Roma Tomatoes. Slice thin, pat dry, and sprinkle with a little salt.
- Make sure to preheat your oven!
- Remove from the oven just as the cheese begins to get golden brown.
- Properly stored, leftover flatbread will last for 3 to 4 days in the refrigerator.
Nutrition
Serving: 1slice | Calories: 191.8kcal | Carbohydrates: 28.7g | Protein: 8.2g | Fat: 4.8g | Saturated Fat: 1.9g | Cholesterol: 7.5mg | Sodium: 342mg | Potassium: 182.9mg | Fiber: 3.9g