Ingredients:

  • 2 (6 oz / 170g) low-carb or whole-grain flatbreads
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120ml) low-sodium marinara or pizza sauce
  • 1 cup (115g) shredded part-skim mozzarella cheese
  • 1 cup (150g) sliced bell peppers
  • 1/2 cup (75g) sliced mushrooms
  • 1/4 cup (30g) thinly sliced red onion
  • 1 tbsp (15g) fresh basil leaves
  • 1/2 tsp (2g) dried oregano
  • 4 oz (113g) grilled chicken breast, thinly sliced

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Place the flatbreads on the sheet and brush the outer 1/2 inch of the edges with olive oil.
  3. Bake the plain flatbreads for 3 minutes until they feel slightly firm to the touch.
  4. Remove from oven and spread 1/4 cup (60ml) of sauce evenly over each base, leaving a small border for the crust.
  5. Sprinkle half of the mozzarella cheese across the sauce.
  6. Distribute the peppers, mushrooms, onions, and grilled chicken evenly over the cheese.
  7. Top with the remaining cheese to lock the vegetables in place.
  8. Bake for 8–12 minutes until the cheese is bubbling with golden-brown spots and the edges are a deep mahogany color.
  9. Remove from the oven and immediately sprinkle with dried oregano and fresh basil.
  10. Let rest for 2 minutes before slicing to allow the cheese to set.