Fructose Free Spicy Tomato Basil Flatbread Bites
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Learn more →Ingredients
6 servings
For the flatbread
- 2 flatbreads (about 8–9 inches each), such as naan or lavash
- 2 tbsp olive oil
For the tomato sauce
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (14 oz) crushed tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar
For the topping
- 1 cup shredded mozzarella cheese
- 1 fresno chile or red jalapeño, thinly sliced into rounds
Ingredient notePortion size matters: Jalapeno pepper stays low fructose at 1 small chili per individual serving.
- ¼ cup fresh basil leaves, torn
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the flatbreads on a large baking sheet and brush both sides lightly with the 2 tbsp olive oil.
- 2
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so the garlic does not burn.
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