Veggie Flatbread Pizza with Salad (VEG HI-CAL)-GF

Veggie Flatbread Pizza with Salad (VEG HI-CAL)-GF

Prep Time

20 Mins

Serving

2

Calories

545

Restrictions

Vegetarian, Diabetic, Gluten-Free
Simple flatbread wraps are transformed into crispy pizza crusts then topped with tangy marinara, cheese, and your favorite toppings and paired with a fresh, green salad.

Ingredients

1 Tbsp. olive oil
2 cloves garlic, minced
1 cup sliced mushrooms
3 cups baby spinach
1/4 tsp. black pepper
Pinch red pepper flakes
2 gluten free wraps or tortillas
1/4 cup jarred marinara or pizza sauce
1/2 cup (2 oz.) shredded reduced-fat cheese (or 2 oz. goat cheese)
4 cups mixed greens (or any preferred salad greens)
1/2 cup sliced or shredded carrot
2/3 cup chickpeas or red kidney beans (if using canned, choose no-salt-added or low-sodium chickpeas/beans and rinse and drain well before use)
4 Tbsp. Denise's Everyday Dressing

Instructions

1. Preheat the oven to 350°F.
2. In a small skillet, heat the oil over medium heat.
3. Add the garlic and saute for about 30 seconds. Add the mushrooms and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 3 minutes. Add the pepper and red pepper flakes.
4. Lay both wraps on a large baking sheet. Spread the marinara or pizza sauce evenly over the wraps. Divide the sauteed veggie mixture and the cooked sausage evenly between the two pizzas.
5. Place the baking sheet in the oven for 8 minutes, or until the wraps start to get crisp.
6. Sprinkle the cheese evenly over the two pizzas and bake for another 3 minutes, or until the cheese is melted.
7. To serve, place each pizza on a serving plate. Serve each pizza with a tossed salad made with 2 cups greens, 1/4 cup carrot, 1/3 cup chickpeas/beans, and 2 Tbsp. dressing.

Nutritional Information

  • Total Fat: 30g
    • Saturated Fat: 5g
  • Cholesterol: 10g
  • Sodium: 785g
  • Protein: 28g
  • Total Carbohydrate: 49g
    • DietaryFiber: 17g
    • Sugar: 7g