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Ciabatta, the Italian flat bread popular in panini (toasted sandwiches), makes a handy pizza base. You can reduce the carbs and calories slightly by pulling out some of the soft interior.
1 loaf ciabatta, about 12 by 6 inches (about 1 pound)
2 cups tomato sauce (no salt added)
1 small zucchini , sliced in 1/4-inch rounds
1/2 cup sliced fresh mushrooms
2 cups shredded part-skim, low-moisture mozzarella cheese
2 tablespoons basil
Preheat oven to 400 degrees. Cut ciabatta lengthwise and remove some interior bread if desired. Place each half crust-side-down on a cookie sheet.
Spread sauce evenly on both pieces. Layer zucchini and mushrooms as desired—mixed or half and half. Top with mozzarella and sprinkle basil. Bake 12 to 15 minutes, or until cheese is melted and bubbly.
Each slice contains about 263 calories, 13 g protein, 8 g fat, 15 mg cholesterol, 36.5 g carbohydrates, 2 g fiber, and 554 mg sodium.
This recipe is gout-friendly because it contains food moderate in purines.
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