NUTRITION

SERVINGS

INGREDIENTS

1 large sprouted grain flatbread

0.5 cup part-skim ricotta cheese

0.5 cup shredded part-skim mozzarella

0.5 cup sliced bell peppers

0.5 cup sliced zucchini

0.25 cup sliced red onion

0 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a medium bowl, toss the sliced bell peppers, zucchini, and red onion with the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 10-12 minutes until slightly softened and browned.

• 4

  Place the sprouted grain flatbread on a separate baking sheet or directly on the oven rack for 2 minutes to lightly crisp.

• 5

  In a small bowl, mix the ricotta cheese with the dried oregano, garlic powder, and nutritional yeast.

• 6

  Spread the seasoned ricotta evenly over the flatbread, then top with the roasted vegetables.

• 7

  Sprinkle the shredded mozzarella over the top and return to the oven for 5-7 minutes until the cheese is melted and bubbly.

• 8

  Slice into wedges and serve immediately while hot.