(This Flatbread Pizza recipe has been archived on the site, but I am keeping printer-friendly recipe here so that anyone who has enjoyed the recipe can still find it. Or if you have an Air Fryer you can make low-carb Air Fryer Pizza using a similar method!)
- 1 piece Multi-Grain FlatOut Flatbread with Flax
- 1 T olive oil, divided
- 3 T Rao’s pizza sauce
- 1/2 cup grated cheese (plus a bit more to add to the top if desired)
- 15 pieces pepperoni
- 2 oz. sliced mushrooms, sauteed
- Preheat oven to 450F/230C.
- While oven heats, put flat cookie sheet into oven to heat. (If you have a pizza stone, that would work great here.)
- After about 5 minutes, remove cookie sheet, drizzle on a little olive oil, and spread around with paper towel. (Be careful not to burn yourself on the hot pan.)
- Put flatbread on pan, put in oven and cook 2-3 minutes, just until bottom of the flatbread is slightly toasted.
- While oven heats and flatbread toasts, heat 2 tsp. olive oil in non-stick frying pan, add mushrooms and saute until they’re softened and starting to brown.
- Remove cookie sheet from oven and turn flatbread over, then spread 2-3 T pizza sauce on the toasted side, spreading around with your fingers or a pastry brush so there is a very thin layer of pizza sauce on the entire surface of flatbread. (Use a bit more sauce if you prefer.)
- Sprinkle 1/2 cup cheese over sauce, and spread around so it covers sauce.
- Layer pepperoni, then mushrooms, over the cheese, finishing with 1/4 cup more cheese if desired.
- Put cookie sheet back into hot oven and cook pizza 7-8 minutes, or until cheese is melted and slightly browned and pizza is done. Other types of flatbread or low-carb tortillas might need a bit less cooking time. Watch it carefully the last couple of minutes.
- Serve pizza hot.
- Cut in half for two servings and serve with a crisp green salad if you want to really keep in lower in carbs.