Cauliflower and Red Pepper Flatbreads

Cauliflower and Red Pepper Flatbreads

Makes 12 (5- to 6-inch) flatbreads

This recipe is from Stephanie Witt Sedgwick of The Washington Post.

• Ingredients:

3 tablespoons olive oil

4 cloves garlic, chopped

Flour, for the work surface

1½ pounds whole-wheat pizza dough

4 ounces cauliflower florets, in ½-inch slices, steamed until tender

1 roasted red bell pepper, drained, peeled, seeded and cut in ½-inch dice

¼ cup grated Parmesan cheese

Freshly ground black pepper

¼ to ½ teaspoon kosher salt

• Instructions:

Heat the oil in a small saucepan over medium-low heat. Add the garlic; cook for eight to 10 minutes, until soft and fragrant.

Preheat the oven to 425 degrees. Line three baking sheets with parchment paper.

Lightly flour a work surface. Place the dough on that surface and divide it into 12 equal pieces. Cover with a clean dish towel. Working with one at a time, roll each piece into a 5- to 6-inch oval or circle and transfer to one of the lined baking sheets. Brush the surface of each portion of dough with the garlicky oil, then top each portion with some of the cauliflower and some of the diced bell pepper (using all of those ingredients); the toppings should not cover the flatbreads completely. Scatter 1 teaspoon of the Parmesan over each portion of dough, then season with salt and pepper. Bake one sheet of flatbreads at a time on the middle oven rack for eight to 10 minutes or until the crust edge has browned lightly. Serve warm.

• Per flatbread: 170 calories; 5 grams protein; 27 grams carbohydrates; 6 grams fat; 0 cholesterol; 320 milligrams sodium; 2 grams fiber; 0 sugar.