Ciabatta, the Italian flat bread popular in paninis (toasted sandwiches), makes a handy pizza base. You can reduce the carbs and calories slightly by pulling out some of the soft interior of the bread.
Ingredients
- 1 loaf ciabatta, about 12 by 6 inches (about 1 pound)
- 2 cups tomato sauce (no salt added)
- 1 small zucchini, sliced in 1/4-inch rounds
- 1/2 cup sliced fresh mushrooms
- 2 cups shredded part-skim, low-moisture mozzarella cheese
- 2 tablespoons basil
Directions
- Preheat oven to 400°F.
- Cut ciabatta lengthwise and remove some interior bread if desired.
- Place each half crust-side-down on a cookie sheet.
- Spread sauce evenly on both pieces.
- Layer zucchini and mushrooms as desired—mixed or half and half.
- Top with mozzarella and sprinkle with basil.
- Bake 12 to 15 minutes, or until cheese is melted and bubbly.
Makes 8 slices
Each slice contains about 263 calories, 13 g protein, 8 g fat, 15 mg cholesterol, 36.5 g carbohydrates, 2 g fiber, and 554 mg sodium.
This recipe is gout-friendly because it contains food moderate in purines.
Recipe from the StayWell Company, LLC