Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Using Cremini Mushrooms, Shiitake Mushrooms, and Gruyère Cheese. Plus it's 184 calories and 25 carbs per serving. My neighbor makes this one all the time.


Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough or Your favorite dough
2 teaspoons extra virgin olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon sea salt
3/4 cup (3 ounces) grated Gruyère cheese
3 teaspoons chopped fresh thyme


Directions

1 - Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 - Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 - Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 - Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g