Tag Archives: pesto

Veggie Flatbread Pizzas

I made these as a last minute snack last week, and loved them SO much that I just have to share them with you! Crispy flatbreads, loaded with home made spinach pesto sauce and veggies are the perfect meal to fill you up, yet leave you feeling light on your feet. Plus, they totally satisfy that pizza craving…anybody with me?!

I hope you will try these with your favorite veggies and let me know what you thought.

Enjoy,

-C

You will need to first whip up a batch of my delicious, creamy home made Spinach Pesto sauce.

spinach pesto

For these flatbreads, you will need:

  • 100 grams thinly sliced zucchini
  • 50 grams sliced bell pepper
  • 60 grams sliced mushrooms
  • 75 grams fresh sliced roma tomatoes
  • 1/2 cup fat free mozzarella
  • 4 tablespoons Spinach Pesto
  • crushed red pepper and spinach & parmesan seasoning from Johnny’s
  • Flat Out Pizza bread, rosemary and olive oil

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Preheat your oven to 375 degrees F. While the oven heats up, slice your veggies and make the pesto. I like to use this as an opportunity to cut extra veggies, so I can make more flatbreads later, or throw the veggies in with a quesadilla or scramble.

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Lay 2 flatbreads out on a cookie sheet and place in the oven to pre-cook for 5 minutes. Remove the flatbreads from the oven, and top with pesto, cheese and veggies evenly. Sprinkle with your seasonings, and place into the oven for 15-20 more minutes. I like mine a little on the crispy side, so I usually do the full 20 minutes.

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Once the pizzas are done, pull them out and serve while they are still warm. Enjoy!

Macros for 2 flatbread pizzas:

Calories: 546

Fat: 17.8g

Carb: 64.2g

Protein: 42g

Fiber: 12.6g

Spinach Pesto

This sauce is bright and tangy, colorful and simply delicious. It is divine on flatbread pizzas, toast, eggs, chicken, rice and more. Whip up a batch and try it for yourself!

Check out my recipe for Veggie Flatbread Pizzas using this delicious pesto sauce.

Enjoy,

Crystal

You will need:

  • 2 tablespoons olive oil
  • 100 grams raw spinach leaves
  • 1/2 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped walnuts
  • basil leaves, approx 40
  • salt and pepper

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Combine all ingredients in the blender or food processor, and blend until smooth and creamy. You may want to add up to 1/4 cup water as you are blending until you achieve the desired consistency.

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Recipe makes 16 servings. One serving is a tablespoon.

Per 2 tablespoons:

Calories
85
Total Fat
6.8g
Sat. Fat
0.8g
Cholest.
0mg
Sodium
9.1mg
Carb.
3.9g
Fiber
2.6g
Sugars
0.8g
Protein
5.1g

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Roasted Garlic Almond Pesto

pesto

This pesto is so easy to prepare, and will add a fresh, bright flavor to any dish! Incorporate healthy fats and loads of flavor with only a few minutes of preparation. When I made this pesto, I coated some shrimp with it, and cooked them for about 1 minute on my George Foreman grill. I tossed them with some cooked spaghetti squash and asparagus for a delicious healthy dinner and it was fantastic! Click HERE to learn how to cook the perfect spaghetti squash.

I hope you enjoy this recipe as much as I did.

Cheers,

Crystal

ROASTED GARLIC ALMOND PESTO

  • 4 large cloves fresh garlic
  • 1/4 cup raw almonds (pine nuts or walnuts would make a beautiful substitution as well)
  • 1 cup fresh basil leaves, rinsed
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 3 tablespoons nutritional yeast (optional)

Using a toaster oven or conventional oven, roast un-peeled garlic cloves on a piece of tin foil for 10 minutes under the broiler. Once they become fragrant and have a nice browned look, remove them from their peels and add them to the food processor with all other ingredients. Blend until you have a nice bright puree. Enjoy on your favorite vegetables or proteins! This sauce will keep for 4-5 days in the refrigerator in an airtight container.

Makes 6 servings – Information per one serving:

Calories
115
Total Fat
9.6g
Sat. Fat
1g
Cholest.
0mg
Sodium
195.5mg
Carb.
4.4g
Fiber
2.2g
Sugars
0.6g
Protein
4.2g