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(Gout-friendly)
Ciabatta, the Italian flat bread popular in paninis (toasted sandwiches), makes a handy pizza base.
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 tbsp fresh chopped basil
Preheat oven to 400°F. Cut ciabatta loaf lengthwise. 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 cheese and sprinkle with chopped 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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