This delicious flatbread is crispy on the outside and fluffy on the inside. Cover it with fresh seasonal produce, and bring something fantastic to the table in less than an hour.
⅓ cup
Egg Whites or prepared Egg Substitute
(79 mL)
1 cup
Water
(240 mL)
Your Choice of Chopped Vegetables – We Used:
1
medium Tomato, sliced
4
Asparagus Spears, sliced
5
White Mushrooms, sliced
Dried Oregano, to taste
Kosher Salt, to taste
fresh ground pepper to taste
Instructions
Preheat the oven to 450°F. Either preheat an oiled 10-inch cast iron skillet in the oven or oil a 9-inch cake pan.
Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter into the oiled pan. Bake at 450°F for 5 minutes, then top with tomatoes (layering some into the batter). Add the rest of the vegetables on top and sprinkle with dried herbs, kosher salt and fresh ground pepper.
Bake for an additional 15- 20 minutes, or until lightly browned. Serve with pasta sauce and a salad.
