This is now my new fave way to use the tomato soup. I may even decide to order more because of this recipe LOL. There are a variety of ways you can enjoy this bread. One way is below:
They make wonderful pita type breads or a nice soft taco shell for your meats. I can already imagine this stuffed with taco meat! Yum! If you are missing bread, then this a great way to help that craving. My left overs I had for the past couple of days, which was the Spicy Beef and Vegetables, is pictured above. I just used a sundried tomato and mozzarella light laughing cow cheese wedge spread on the bread and stuffed it with the left overs. Pretty tasty!
This is the batter spread on parchment paper.
This is what it looks like when it is flipped over after 5 minutes. If you are adding cheese, then add it right after you flip it.
After 5 more minutes in the oven, it is all done! This is the laughing cow cheese wedge I spread on the bread. Actually, it is good with laughing cow cheese if you do not want to subtract from your lean using regular shredded cheese. I can see how this bread would make an excellent small pizza bread if you are craving pizza. It is soooooo good! I am definitely making this again!
Pizza Bread
Ingredients:
1 Cream of Tomato Soup (1 Fueling)
1/4 tsp Baking Powder (1/2 Condiment)
2 tbsp Water
Options:
1/4 cup shredded reduced fat cheese (1/4 Lean)
1 Light Laughing Cow Cheese Wedge (1 Condiment)
Directions:
Preheat oven to 425 degrees. Spray a cookie sheet with pam or use parchment paper. Combine soup, baking powder, seasonings and water. Spread the batter on prepared cookie sheet and form a circle. I wet my hands and used them to spread the batter because the batter kept sticking to my spoon. Bake for 5 minutes and then flip using a spatula. If you would like to add cheese, do it now after flipping. Stick the bread back in the oven for 5 more minutes. If using laughing cow cheese, spread it on when the bread is done baking. Enjoy!
1 Fueling and 1/2 of a Condiment for Pizza Bread
