- 1 cup bread flour, plus extra for dusting
- 1/2 tsp. salt
- 1/3 c. warm water, plus extra if necessary
- 1 tsp. extra-virgin olive oil
Mix flour and salt in food processor. Mix water and oil and pour over the flour mixture; process to form a soft dough ball. If dough is too stiff, process in another tbsp. if warm water. Continue to process until dough is well kneaded, about 15 seconds. With floured hands, turn dough out onto a lightly floured surface and cut into quarters (*I did three). Working with one quarter at a time, toll dough out to about a 12 by 4 inch rectangle, dusting with flour and turning as necessary to keep it from sticking. Line a large cookie sheet with parchment or a silicone mat. Top with favorite toppings and bake.
I rolled these out and prebaked them, that way I can have them ready made for instant pizza! Each flatbread is 2 POINTS if you get 4 breads and 3 POINTS if you get 3 breads. A great bargain!
I topped mine with 3 tbsp. of homemade pizza sauce, chopped red and green peppers, garlic thyme mushrooms and 1/3 c. Weight Watcher's Shredded Mozzarella then baked it at 400 degrees for about 10-12 minutes. Delish!!!!! The possibilities are endless for these! There are many amazing sounding combos in the book, too. I'm excited to try them all!
I had a bowl of berries on the side for a wonderful, filling 7 POINT lunch...