I really miss the pizza I used to make frequently with its thick crust, but I just can’t eat that anymore without my glucose shooting up to the stars. I’ve tried a number of alternatives including–yuk–whole wheat crust, to no avail. Finally, I settled on a thin crust that still has the chew of a homemade crust, but without the adverse effects. The pieces are smaller and fewer in number, but it is still a good alternative. The crust that works is one from America’s Test Kitchen called Thin Crust Pizza Dough and it’s made in the food processor, then refrigerated for up to three days, which I really like. It makes two oblong flatbreads, but I just make one and freeze the second ball of dough for another day.
You could use the toppings of your choice, and while I recently became a Hawaiian pizza convert, I prefer a light topping here of baby spinach or arugula, roasted mushrooms, canned lite coconut milk, and this terrific recipe for Yeast-Free Cashew Parmesan.
Flatbread Pizza
1/2 recipe Thin Crust Pizza Dough from ATK (see attachment above)
Olive oil
Cashew Parmesan cheese (see link or attachment above)
Sliced mushrooms–I use Shiitake
Torn spinach leaves
Coconut milk sauce–I use lite canned coconut milk and mix a lot of the cashew parmesan in
- See attachment above for making the pizza dough. After rising overnight or for up to three days, divide in two for two pizzas or put one ball in an airtight container in the freezer. Only freeze dough after it has risen. Allow the dough to rest occasionally as you are rolling and pressing it into an oblong shape, then lift it onto parchment lined baking pan or use a pizza peel and stone.
- Brush the dough with olive oil, then top it with your favorite toppings. I use oven roasted sliced mushrooms topped with a mixture of canned lite coconut milk and cashew cheese, drizzling the sauce lightly over the mushrooms and dough.
- Bake at 500° for about 10 minutes, then top finished flatbread with torn spinach leaves.
- Cut in 7-8 narrow wedges.
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