29 min62% less sodiumCalifornia Pizza Kitchen Light Margherita Flatbread
A thin, blistered flatbread with fresh mozzarella, ripe tomato, and torn basil — simple, fresh, and a fraction of the sodium of the restaurant version.
Healthier swap for California Pizza Kitchen Margherita Flatbread
Why it's better
vs. California Pizza Kitchen Margherita Flatbread
Compared per 100g, so serving size doesn't skew the numbers.
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Nutrition facts
Per serving — 2 servings total
- Calories
- 513 kcal
- Protein
- 22g protein
- Carbs
- 53g carbs
- Fat
- 25g fat
- Sugar
- 6g sugar
- Sodium
- 467mg sodium
0 of 7 checked off
- 200g
- 1 tbsp
- 1 clove
- 120g
- 150g
- 10g
- to taste
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Ingredients
0 of 7 checked off
- 200g
- 1 tbsp
- 1 clove
- 120g
- 150g
- 10g
- to taste
Want this combined with your other favorites? Upgrade to Premium
Steps
- 1Preheat the oven with a pizza stone or inverted baking sheet inside to 500°F (260°C) for at least 20 minutes.
- 2Stretch the whole wheat dough into a thin 10-inch round directly on parchment paper.
- 3Brush the dough with the olive oil and rub the minced garlic evenly across the surface.
- 4Arrange the fresh mozzarella slices and tomato slices evenly over the dough, leaving a half-inch border.
- 5Slide the pizza (on the parchment) onto the hot stone or sheet and bake for 7-9 minutes, until the crust is blistered and golden at the edges and the cheese is fully melted with light browning spots.
- 6Remove from the oven and scatter fresh basil leaves over the hot pizza immediately so they wilt slightly.
- 7Season with a pinch of salt and pepper, slice, and serve right away.
Tips
- Pat the tomato slices dry with a paper towel first to prevent a soggy crust.
- A final light drizzle of good olive oil right before serving adds richness without much added fat.
Ingredients
0 of 7 checked off
- 200g
- 1 tbsp
- 1 clove
- 120g
- 150g
- 10g
- to taste
Want this combined with your other favorites? Upgrade to Premium
Steps
- 1Preheat the oven with a pizza stone or inverted baking sheet inside to 500°F (260°C) for at least 20 minutes.
- 2Stretch the whole wheat dough into a thin 10-inch round directly on parchment paper.
- 3Brush the dough with the olive oil and rub the minced garlic evenly across the surface.
- 4Arrange the fresh mozzarella slices and tomato slices evenly over the dough, leaving a half-inch border.
- 5Slide the pizza (on the parchment) onto the hot stone or sheet and bake for 7-9 minutes, until the crust is blistered and golden at the edges and the cheese is fully melted with light browning spots.
- 6Remove from the oven and scatter fresh basil leaves over the hot pizza immediately so they wilt slightly.
- 7Season with a pinch of salt and pepper, slice, and serve right away.
Tips
- Pat the tomato slices dry with a paper towel first to prevent a soggy crust.
- A final light drizzle of good olive oil right before serving adds richness without much added fat.
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