Pad-Thai Flatbread Pizza

Pad-Thai Flatbread Pizza
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.

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!

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    2 Servings
  • Serving size
    1 flatbread pizza with 2 cups salad
Nutrition Facts

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 Fat 0g
  • Cholesterol 10mg
  • Sodium 660mg
  • Total Carbohydrate 49g
    • Dietary Fiber 8g
    • Total Sugars 12g
  • Protein 19g
  • Potassium 740mg
  • Phosphorus 265mg

Choices/Exchanges: 2 Starch, 1/2 Carbohydrate, 2 Nonstarchy vegetable, 1 Medium-fat meat, 3 Fat



  • thin crust wheat flatbreads
  • 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)
  • 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)
  • carrots (diced or grated)


  1. 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

  2. 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.

  3. Add the cabbage and green onion, and cook for 2-4 more minutes.

  4. 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.

  5. 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.