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Pad-Thai Flatbread Pizza
10 min prep time
20 min cook time
2servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Pad-Thai Flatbread Pizza
Takeout pizza is usually high in calories and carbohydrate. Here’s a healthier pizza that you can make at home using thincrust flatbreads. By skipping the high-fat meats such as pepperoni or sausage, you’ll cut back on the unhealthy fats as well. Paired with a simple salad, this is a complete meal for 2 that can be ready in the time it takes to order pizza out!
10 min prep time
20 min cook time
2servings
1 flatbread pizza with 2 cups salad
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Place the flatbreads on a pizza pan and bake for 4 minutes. Remove the flatbreads from the oven and set aside
- In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the tofu and cook 5 minutes or until lightly golden. Add the pad Thai sauce and red pepper flakes, and cook for 2 more minutes.
- Add the cabbage and green onion, and cook for 2-4 more minutes.
- Divide the cabbage-tofu mixture in half and spread evenly onto 2 flatbreads. Sprinkle 2 Tbsps. cheese on each flatbread. Bake 4 minutes in the oven and serve hot.
- Prepare the salad: whisk together the red wine vinegar, olive oil, and black pepper. Toss spring mix, cucumber, and carrot with the dressing in a large bowl. Serve each flatbread with about 2 cups salad.
Nutrition facts
2 Servings
-
Serving Size
1 flatbread pizza with 2 cups salad
- Amount per serving Calories 450
-
Total Fat
21g
- Saturated Fat 3.9g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 660mg
-
Total Carbohydrate
49g
- Dietary Fiber 8g
- Total Sugars 12g
- Added Sugars 0g
- Protein 19g
- Potassium 740mg
- Phosphorous 265mg
Ingredients
thin crust wheat flatbreads
2
canola oil
1 tsp
firm tofu (drained and diced)
5 oz
Pad Thai sauce
2 tbsp plus 1 tsp
crushed red pepper flakes
1/4 tsp
shredded cabbage and carrots (coleslaw mix)
3 cup
green onion (chopped)
1
reduced-fat, shredded mozzarella cheese
4 tbsp
red wine vinegar
1/4 cup
olive oil
1 1/2 tbsp
black pepper
1/8 tsp
spring mix lettuce
4 cup
cucumber (sliced)
1/2
carrots (diced or grated)
1
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