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| 4 x ca. 30 g | Low-fat cream cheese or mashed silken |
| | Tofu |
| 1/4 Tasse | black olives chopped |
| 1 Teelöffel | italien seasoning dried |
| 10 | Inch round packaged flatbread; up to 12 inch |
| | Or pizza crust--plain or cheese |
| 2 mittel | Tomatoes thinly sliced |
| 1 mittel | green bell pepper |
| | Seeded and sliced into rings |
| 1 mittel | red bell pepper |
| | Seeded and sliced into rings |
| 1 Tasse | mushrooms sliced fresh |
| 12 | Servings Lacto/Vegan |
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This pizza appetizer is quick and easy because it starts with a prepared Italian flatbread crust. Look for it in your supermarket deli section.
Preheat oven to 450 degrees.
In small bowl, combine cream cheese or tofu, olives and Italian seasoning. Spread over pizza crust. Top with tomatoes, bell peppers and mushrooms. Bake on rack or baking sheet 8 to 10 minutes. Cut into wedges and serve.
Per Serving: 102 Cal.; 4G Prot.; 4G Total Fat (1G Sat. Fat); 13G Carb.; 4MG Chol.; 192MG Sod.; 1G Fiber.
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