IC-Friendly Veggie Pizza

Recipe by Kerri Cole. From Kerri: "This is a delicious pizza that is quick enough to enjoy on a weeknight. I found this cheesy frozen flatbread that is IC safe for me and tastes amazing. If you do not eat dairy, then you could substitute this flatbread with a plain flatbread and leave off any extra cheeses. Another variation I like is to top the flatbread with carmelized onions and mushrooms, and then after it is baked, add arugula that has been tossed with a little olive oil, honey, and sea salt. Cooked onions do not seem to bother me, but I know it does for some people. This recipe is very customizable so just add what you can safely enjoy."


Ingredients:


1 12" Frozen American Flatbread, Cheese & Herb (or any cheesy flatbread that you can safely enjoy)

Carmelized Onions (if you can handle them)

Sauteed Red Peppers (or roasted are great!)

Sauteed Portobello Mushrooms



Directions:


1. Preheat oven to 425 degrees.


2. Top with flabread with veggies. Add additional cheese, if you'd like. Sometimes I add Trader Joe's Honey Goat Cheese!


3. Bake for 5-8 minutes. (The crust should be lightly crisp to the touch, the cheese bubbly. The trick is not to overcook.)

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