Bacon Ranch Flatbread Pizza
1 piece whole wheat lavash
1/4 cup plus 2 tablespoons Renovated Ranch (see below), divided
1 medium tomato (about 4 ounces), sliced as thinly as possible
1/2 teaspoon freshly minced garlic
2 slices center cut bacon (preferably nitrate free), cut in half
6 ounces extra lean leftover grilled chicken, cut into 1/2 inch cubes, reheated if necessary
1 1/2 tablespoons finely sliced fresh chives
1/4 cup light mayonnaise
1/4 cup plain fat free Greek yogurt
1/2 cup low fat buttermilk
1 tablespoon finely chopped fresh flat leaf parsley
1 teaspoon dried dill
1 teaspoon dried minced onion
1/2 teaspoon dried garlic flakes, chopped or dried minced garlic
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon reduced sodium salt substitute
Preheat the oven to 400°F. Line a baking sheet (large enough to fit the flatbread so that it lays flat) with nonstick foil.
Place the flatbread on the prepared baking sheet. Crisp it in the oven, watching it carefully after a few minutes, until it is completely crisp (it should be cracker consistency throughout without being burnt), about 2–3 minutes per side. Note: It can go from crisp to burnt pretty quickly so be sure to watch closely.
Spread 1/4 cup of the ranch evenly over the lavash, leaving about a 1/2 inch outer perimeter of the lavash bare, as if you’re spreading sauce over a pizza. Add the tomato slices side by side over the ranch. Then sprinkle the garlic evenly over them.
Bake the pizza until the ranch is hot and the tomatoes are cooked, about 5–8 minutes, making sure that the outer edges aren’t burning (you can wrap foil around them if they are).
Meanwhile, place the bacon strips in a small nonstick frying pan. Cook them until the strips are crispy, but not burnt. Transfer them to a paper towel–lined plate to remove excess grease. Cut them into tiny slivers.
Remove the pizza from the oven. Top it evenly with the grilled chicken, chives, then bacon. Drizzle the remaining 2 tablespoons of the ranch over top. Cut the pizza into 12 equal pieces. Enjoy immediately.
Makes 2 servings.
1 1/2 starch, 3 lean protein
Per serving (1/2 pizza [6 slices]): 250 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 60 mg cholesterol, 400 mg sodium, 370 mg potassium, 19 g carbohydrate, 2 g fiber, 4 g sugars, 27 g protein, 185 mg phosphorus
I love sharing my recipes and creating dishes that I think people will enjoy! The biggest frustration for me is that different brands of the same food vary so widely, that my healthy creations could be “destroyed” depending on what brand is used. When I finally perfected this recipe, I was blown away by how closely it resembled full fat ranch dressing. But when my final recipe tester made it, it didn’t taste nearly as good. We realized that she used a different light mayo (a vegan one) than I did. So I’ve set up a section on my website so you can learn what brands of ingredients I’m actually using at any given time. Feel free to substitute for different brands anytime you like, but if you want to make the recipes the way they were intended, pop over to www.devinalexander.com/diabetes for the inside scoop on brands and secret chef tips and tricks!
In a small mixing bowl, using a small whisk, mix the mayonnaise, yogurt, buttermilk, parsley, dill, onion, garlic, dry mustard, pepper, and salt substitute. Transfer the mixture to an airtight container and refrigerate it for at least 1 hour, or up to 2 days.
Makes 8 servings.
Per serving (2 tablespoons): 35 calories, 2 g fat, 0.3 g saturated fat, 0 g trans fat, 2 mg cholesterol, 95 mg sodium, 70 mg potassium, 2 g carbohydrate, 0 g fiber, 2 g sugars, 1 g protein, 30 mg phosphorus
Recipe compliments of Devin Alexander from “You Can Have It!” copyright 2018, American Diabetes Association.