Pad-Thai Flatbread Pizza

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!
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 2 Servings
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- Serving size
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1 flatbread pizza with 2 cups salad
Ingredients
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thin crust wheat flatbreads
- 2
- 2
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canola oil
- 1 tsp
- 1 tsp
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firm tofu (drained and diced)
- 5 oz
- 142 g
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Pad Thai sauce
- 2 tbsp plus 1 tsp
- 2 tbsp plus 1 tsp
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crushed red pepper flakes
- 1/4 tsp
- 1/4 tsp
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shredded cabbage and carrots (coleslaw mix)
- 3 cup
- 3 cup
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green onion (chopped)
- 1
- 1
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reduced-fat, shredded mozzarella cheese
- 4 tbsp
- 4 tbsp
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red wine vinegar
- 1/4 cup
- 1/4 cup
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olive oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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black pepper
- 1/8 tsp
- 1/8 tsp
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spring mix lettuce
- 4 cup
- 4 cup
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cucumber (sliced)
- 1/2
- 1/2
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carrots (diced or grated)
- 1
- 1
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Directions
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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
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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.
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Add the cabbage and green onion, and cook for 2-4 more minutes.
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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.
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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.