Flatbread with Pesto & Mozzarella

Flatbread with Pesto & Mozzarella

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From: Diabetic Living Magazine

This flatbread pizza serves two and is ready in under 30 minutes. Its topped with a homemade basil and almond pesto, sliced tomatoes and fresh mozzarella.

Ingredients 2 servings

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Original recipe yields 2 servings
US
Metric
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  • 1 7-inch pre-baked thin-crust pizza crust, such as Mama Mary's Thin & Crispy
  • 2 cups lightly packed fresh spinach
  • ½ cup lightly packed fresh basil
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons sliced almonds, toasted
  • ¼ teaspoon lemon zest
  • ⅛ teaspoon black pepper
  • Pinch salt
  • 4 thin slices red and/or yellow tomato
  • 2 ounces fresh mozzarella cheese, sliced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Place pizza crust on a baking sheet. Bake 8 minutes or until slightly crisp.
  2. Meanwhile, in a food processor combine the next seven ingredients (through salt). Cover and blend until smooth. Spread over crust. Top with tomato and cheese. Bake 10 minutes more or until heated through.

Nutrition information

  • Serving size: ½ pizza
  • Per serving: 243 calories; 12 g fat(4 g sat); 3 g fiber; 23 g carbohydrates; 11 g protein; 69 mcg folate; 20 mg cholesterol; 2 g sugars; 3,807 IU vitamin A; 16 mg vitamin C; 318 mg calcium; 3 mg iron; 387 mg sodium; 333 mg potassium
  • Nutrition Bonus: Vitamin A (76% daily value), Calcium (32% dv), Vitamin C (27% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ vegetable, 1½ starch, 1 high-fat protein, ½ fat

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