Stuffed Pizza Loaf

Pesto. It’s like a subconscious smile.

I have a package of wraps in the fridge, so almost every day I’ve decided to make something fun and different with my Flat Out Wraps.

I mean, why not accessorize?

I decided to do something especially fancy this time, so I went with a stuffed pizza loaf. Remember, we’re not talking about a gluten free product, so be sure to avoid these if you have an aversion to wheat or to gluten. At 7 net carbs per huge wrap, you’re scoring an entire pizza loaf for not many more carbs than those 7 net. Not bad, for something that allots for 4 servings (or 2 if you’re starving).

How about sharing the process? We’re friends, right? The procedure is picture heavy, so you can pretend I’m right there in your kitchen with you, enjoying the moment. We’re there, in our retro aprons, toasting our iced frappes and making magic.

So let’s go, new cooking friend!

First, lay the Flat Out wrap on an ungreased, sexy cookie sheet (all cookie sheets are sexy). Spread a thin line of pizza sauce* along the center of the long side, about 2″ wide. Add your favorite pizza ingredients to that innermost tomatolicious runway. Think green peppers, mushrooms, sundried tomatoes, pepperoni, ham, olives, feta cheese–anything your heart desires.

Once toppings are in place, add cheese; it melts all lovely like and helps adhere the top post baking. A final, small line of pizza sauce holds the shell in place, since moisture acts like glue for these wraps.

*it’s thinner and generally lower carb. My fave is Great Value by WalMart for lowest carbs with cost value.

With a pair of shears or a sharp knife, at every inch, cut lines at an angle from the edge towards the center of the crust without hitting the toppings. I made about 7-8 cuts. As you can see, they don’t have to be perfect, but you probably shouldn’t be consuming much Scotch while you’re doing this part of the process.

Begin folding strips inward and upwards, pressing lightly into the sauce (the sauce helps hold the strips in place. You can add a bit more sauce where necessary). Continue to the top, folding over the last pieces.

The loaf will look like this, all sultry and deliciouslike:

Look at this, all loafy and righteous

Once all flaps are folded, add a final, small topping of shredded cheese along the center. The weight of the cheese not only helps cement the strips, it makes for a nice presentation.

Bake at 350 degrees for 10 minutes. Then quickly broil until cheese on top starts to brown, about 2 minutes.

Let rest 5-10 minutes prior to slicing with a sharp knife. Present with a small smile of pesto for dipping.

Who knew a wrap could be so sexy? Your cooking skills have again exceeded themselves. Those who surround your spirit (partially for the good eats) marvel at your ingenuity. Raise your glass. You’ve earned the accolades.

What will happen with the next Flat Out Wrap? Stay tuned, dear readers.

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Comments

  1. Erica Gott, aka Erratica says:

    Oh, man, that looks delish! I just bought my first flatouts yesterday, after seeing your white pizza the other day. I made mine more traditional with marinara sauce, pepperoni, black olives, and slivered onions, all sandwiched between layers of mozzarella.

    Guess what? My carb-loving daughter made me make her one of her own after trying mine! And she didn't freak when I told her it was low-carb. Jamie, you're my hero!

    Oh, and I couldn't stop at half. I ate the whole thing, and then wished I'd stopped. Can you say "stuffed?"

  2. TracyMitch says:

    This looks awesome!! Where do you get these flat out wraps?

  3. Jamie aka Carbarella says:

    Thanks for the kind words, Erica. It literally took me two meals to eat the stuffed pizza. It had me stuffed, too!

    Tracy: Here is their store locator: http://www.flatoutbread.com/find-a-store/where-we-are/

    They're going to be either near the deli or in the bread section.

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