Jerk Pork Flatbread- Phase 1 and Phase 3

Have you have ever watched DDD with Guy Fieri, and have you seen when he eats something that is so good he throws his napkin down and steps back? With a look on his face like he wants to cuss a bit because that bite was SO GOOD? This flatbread will make you want to throw your napkin. It's THAT good! And so simple.

You can use leftover pizza dough, or sprouted wheat tortillas. Top with whatever veggies you want. Sprinkle with nutritional yeast if you want. Even drizzle some Ranch dressing on top for Phase 3. 

I topped mine with caramelized onion. You should make a giant batch of these and keep in the fridge for sandwiches, salads, soups. So each and compliant for each phase! Yummy goodness!!


Jerk Pork Flatbreads
Phase 1 or Phase 3
2 standard portions of grain and protein

2 portions pizza dough (see blog for recipe)
4-6T Jerk Sauce (on the blog)
8 oz smoked or roasted pork
Caramelized onions (see below)
Grilled bell peppers


Simply press out the dough. Brush with beaten egg white in p1 or olive oil in p3. Sprinkle with salt, pepper and garlic. 

Bake at 450 for 4 minutes. 

Spread some Jerk Sauce on, top with roast or smoked pork, grilled onions and peppers. Or caramelized onions. 

Bake for 5-6 minutes more, until the crust is crispy.

Caramelized Onions
All Phase

2-3 large onions, sliced thin
1T olive oil (phase 3 only)
Beef or veggie stock

In a non stick skillet add the onions and oil for p3. When the onions are hot, sprinkle with salt. Cook over medium-low heat, stirring around every couple of minutes, until they are super soft, and caramel color. You don't want crispy brown. If they start to get crispy, turn down the heat. The slower you cook them, the better they taste- this should take about 30 minutes. Add stock as you need to keep them moving. I add minced garlic for the last 5 minutes.