It’s Tuesday night. The week has just started, and you have a million things on your brain. Between the chaos of work and the michegas that is your personal life, the whole shaved-head-and-life-of-solitude thing is starting to sound pretty good. You take a look around your messy apartment, stop at your fridge, and it hits you: you’re going to have to eat at some point. Fear not, friends. This veggie flatbread recipe is here to save you. Start to finish, it takes 15 minutes or less.
There are two shortcuts that make this recipe so speedy. The first? Store-bought pasta sauce. I know, I know — blasphemy! It’s so easy to make good pasta sauce that buying it pre-made just isn’t necessary. Still, when my hanger has reached its peak and I lack the spiritual strength to summon my inner Mario Batali, jarred pasta sauce is a lifesaver.
The other shortcut for this recipe is one of my pantry staples: low-carb lavash. I buy packs of these things two or three at a time. They’re soft and pliable, great for making wraps and roll-ups. Baked in the oven, the thin bread browns and crisps like a dream. At around 100 calories each, a low-carb lavash is a healthy alternative to a thin restaurant crust.
This veggie flatbread always satisfies my pizza cravings. Augment that jarred pasta sauce with some chili flakes and fresh basil, add some melty cheese, and finish with beautiful, fresh vegetables. As always, make whatever swaps you like — artichoke hearts, Brussels sprouts, and bell peppers would be wonderful here. For a bit of extra protein, try adding chicken or shrimp. And if you have homemade sauce on hand, all the better — use that instead. Read more… →