I'm a sucker for new (healthy) products, so when I saw the new Flatout Thin Crust Flatbreads, I decided to give them a whirl. They were on sale after all. Oh, and I should preface this post by saying I'm not the biggest fan of Flatout breads in general, but this one, and this combination totally sold me. If you don't want to try the flatbread, the combination would work just as well on a large homemade pizza, or my favorite, Pita Pizza.-->
I know the topping combination (and heaven forbid, cheeseless) may sound a little unconventional, but trust me, it really works. Plus, using beans as the base adds fiber, protein. Far more nutritionally dense than pesto or red pizza sauce! Wondering how much nutrition I'm talking about? By using the flatbread and the amounts below, each pizza has an estimated 15g protein and 10g fiber. I don't know about you guys, but numbers talk and Friday night pizza might just have a new topping line-up!
Roasted Kale and Apple Flatbread Pizza
1 can cannellini beans, drained
2 cloves of garlic
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon salt
1 teaspoon maple syrup
2 teaspoons ground flaxseed
2 apples, thinly sliced
4 cups kale, stem removed, chopped
4 flatbreads or pitas
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine bean puree ingredients in a bowl. Blend until mostly smooth using an immersion blender. Or, mash ingredients with a potato masher or fork.
3. Spread about 1/2 cup mixture onto flatbread or pita.
4. Arrange apple slices and kale on pizza.
5. Bake 15-20 minutes until kale crispy and apples are roasted tender.
Double the bean puree 'sauce' to act as a dip for pears, apples, carrots, bell peppers, celery, etc. The puree can be made a few days in advance too.
Although kale and apples work marvelously, nothing is stopping you from pulling out your favorite toppings!