[RECIPE] Falling Flatout Artisanal Pizza


Quote Little Caesar’s “Pizza! Pizza!”

Let’s have a little confession time. When you slap the word “artisanal” in any recipe everyone stops and goes “Oooooh… Aaaaaaah…” Also any artisanal recipe tastes six million times better when you know it’s artisanal. It also costs about 500% more, and who has time for that!

So presenting here is a very tasty pizza recipe that takes minutes to make, and is oh so very artisanal. Save this puppy for dinner, the whole thing is 10 points, but if you share–that is if you can stand to share–it’s only 5!

Falling Flatout Artisanal Pizza

Serves: 1 | 10 PointsPlus per Pizza


  • 1 Flatout Flatbreads Pizza Crust (we used the Rustic White variety)
  • 2 1/2 tbsp Classico Pizza Sauce (Trust me on the Classico brand, lowest points on the market for sauces)
  • 1/2 breast of chicken (cooked and chopped)
  • 3/4 cup onion (sliced thin)
  • 1/4 cup red bell pepper (cut into strips)
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 1/3 cup part-skim shredded mozzarella cheese


  1. Following the package directions on the Flatbread wrapper, prepare your crust. Or for those that don’t want to look away from this blog: Preheat the oven to 350 degrees, place crust on a cookie sheet, bake for 4-5 minutes, remove from oven, but leave the oven on. Flip over the crust.
  2. Put your chopped onion and pepper into a microwave safe dish, cover with plastic wrap and turn up a corner to vent. Zap for 4 minutes until tender and blot away the excess moisture.
  3. Spread your sauce on the prepared crust, you may use less if you so desire, going extra saucy will likely cause the pizza to fall apart. So take note!
  4. Spread your chicken, onion, peppers, and top with cheese on the crust. Sprinkle the garlic and Italian herbs on top.
  5. Pop back in the oven for 4-6 minutes until the cheese is very melty and the edges of the crust are browned.
  6. Cut into 4 slices and serve.

Variation! Falling Flatout Artisanal White Pizza!


Oh my word, is that PAPRIKA? It is. And you want to trust me on this.

Serves: 1 | 10 PointsPlus per Pizza

Ingredient Variations:

  • Substitute 2 Laughing Cow Creamy Swiss wedges for the pizza sauce
  • Use a 1/4 cup of mozzarella cheese instead of 1/3 cup
  • Use 1/8 tsp of Paprika instead of Italian Seasoning


  1. Follow above directions until Step 3. Instead of using the sauce, soften the 2 Laughing Cow wedges for about 20 seconds in the microwave and spread on the crust. (It might be tricky to spread, so be careful not to crack your crust!)
  2. Top with your toppings and use less cheese on top. Sprinkle with garlic and paprika. (I accidentally overdid it on the paprika. Best happiest mistake I ever made.)
  3. Bake for 4-6 minutes until cheese is melted and crust is browned at the edges.
  4. Cut in 4 slices and serve.

The result instead of a total savory pizza, is a hint of sweetness thanks to the paprika. It is freaking delicious and I ate it all before I knew it.

Now You Try!

The package of Flatout Pizza Crust has some suggestions on the package, but not exactly how to make them. Still the possibilities are endless with this stuff. The Rustic White version of the crust has the same nutty taste and texture of a Saltine cracker. It wouldn’t be outside the realm of possibility to try making a dessert with them!

What do you think?

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