Product Review: Flat Out Flatbreads

When you’re a snack fiend who also happens to have an all-you-cat eat college meal-plan, you come to learn a few things. One of those things is that whatever budding culinary mindset you had going for you is effectively killed, and the other is that dining hall pizza is notoriously bad. Sure, the cheese is substandard and the toppings are dodgy, but the real travesty of dining hall pizza (and all school pizza for that matter) is the crust. It’s thick. It’s tasteless. And it sucks.

How to fix said problem? Make your own damn pizza!

dadvisit 005 I’ve been experimenting with different bases for pizzas for much of the past two months, and because of the relative simplicity of design, had more or less conceded that the versatile pita was the way to go. My father had long ago taught me a trick to making crispy crusts, with the secret coming in when you transfer the pizza from the baking sheet to either the pizza stone or the oven rack. Recently, I read that a company called Flat Out makes excellent wraps that also double as supreme thin-crust flatbread pizzas, and having seen them at my local Super Walmart, decided to pull the trigger.

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Walmart’s selection was limited to three flavors of the Light variety, which was not ideal. Light might work in the world of yogurt, but any kind of bread product that chooses to go light seems doomed to tastelessness and lack of size or bulk. Still, figuring I wasn’t actually going to make a sandwich, I chose the most Italian sounding of the three, snagging a 6-wrap package of the “Italian Herb” flavor for $2.50.

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In terms of their application as a base for a flatbread, I have to say I was impressed.I started by toasting the wrap on a baking sheet, and after it became moderately crispy spooned some Prego on and began layering  my toppings. Bell peppers, onions, and cheese (Parmesan and American) formed the pizza. American cheese is of course NOT ideal, but dag nabbit, someone stole my shredded mozzarella from the community fridge (Be warned cheese stealer: your days are numbered). At 450 degrees this cooked up in no time at all, with the crust holding up well (although getting slightly burnt) to the heat.

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The crust was crispy and, texturally, as good as I could hope for.The toppings did not overload it nor make the bottom soggy, while the top and bottom retained a great crunch but still a tiny bit of “wiggle” to distinguish it from a glorified cracker. Taste-wise, there was a slight “herby” presence, but honestly I think that came from the sauce. All in all, I recommend this product as a pizza base, although the price tag might be a little much compared to comparable products, such as pitas.

Later in the week I tried making a wrap of it and grilling it panini-style:

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As you can see, EPIC FAIL.

I didn’t feel like I got my money’s worth with these as true wraps, but then again “Italian Herb” is a pretty dull flavor and it’s asking quite a bit of a “light” bread product to, you know, actually have flavor. Their website lists several intriguing regular flavors and recipes, so if all goes well, I may try to check out some of these in the future. Anyone ever had any of Flat Out’s other products? If so, I’m always open to culinary suggestions.

Pros: Makes a great pizza crust. Many flavors available. Healthy. Does have somewhat of an herby flavor which compliments vegetables nicely.

Cons: It's a"light" product...Boring when just eaten as a wrap. Expensive. Does not like my Panini Press.

Price: $2.50 (on sale)

Overall GrubGrade: 7.50/10

More Info: Flatoutbread.com
Nutrition Facts:
LightItalianNutrition

16 comments on “Product Review: Flat Out Flatbreads

  1. jperonto says:

    I used to eat these, but whenever I did, I would get major stomach pains. I had to stop eating them.

  2. Yum Yucky says:

    I haven’t seen or heard of these, but it looks DAMN GOOD!! I want it.

  3. Ryan says:

    I’ve been thinking about making my own pizza. Do you know how these compare to Boboli? Taste and Price-wise. How many did you get for the $2.50 price? Wait nevermind…nutrition facts say 6. Is that what you got? 6 for $2.50? Not bad.

  4. Adam says:

    @Ryan, yea you get 6. They are kind of small though. Not very filling for a dude, but like I said makes a great crust. Most grocery stores I’ve seen have these between 3-4 bucks though…

  5. Adam Bomb says:

    At the risk of being a shameless self-promoter, I really liked these as a simple, basic pizza base:

    http://bronzechains.wordpress.com/2009/06/16/mama-marys-pizza-crusts/

    They’re nothing fancy, and don’t come in different flavors or anything. But as a basic ready-made pizza crust, they certainly do the job. I like them a lot.

  6. plushpuppy says:

    why not just make your own crust it only takes about 20mins it you let it rise which you don’t have to

  7. dude I’ve been using these for months. GAWD. I love them!!! I found something BETTER though…they are lavash wraps!!! Thicker but same calories…WOWWZZZAAAAA. look ’em up.

  8. BTw this product is for LIGHT eating….if you want a thick crust…boboli wins…but waistline loses.

  9. Chris Lad says:

    Looks good Adam. Spot on with the bland horrible crust typical of school pizza. If you threw some protein on that I bet it would be quite filling.

  10. Adam says:

    Good call ChrisLad. Unfortunatly I was not able to smuggle some pulled chicken out of the dining hall that afternoon haha 🙂

  11. Tanya says:

    Now why didn’t I think of this. I’ve been meaning to do home made pizza and this looks like just the thing. Thx!!!!

  12. Amy says:

    I’ve done pizzas with these for a healthy alternative and they do turn out good. One thing about the flat out brands, if you opt to use them for their indented destination as a wrap, is that they have a soft stretchy quality to them so they dont break apart when you wrap up the goodies inside. Nothing bugs me more about a wrap then when they crack under pressure.

  13. Zachary Jacob Zblewski says:

    A few months ago I bought the BEST personal pizza crusts I’ve ever had. I believe there were 5 or 6 in a package and they were only around $1.50. I don’t recall the brand name, and I’ve only seen them at the grocery store that I rarely go to. They were located in one of the grocery aisles, near the pizza sauces and that kind of stuff. Next time I get there, I’m picking some up and letting you know all about them.

  14. Rachel says:

    I use these for an appetizer.. I usually make 2 or 4 since I have a lot of vegetarian friends and a lot of friends that looooooove their meat. I put on a layer of cream cheese (garden veg is great) then on the meat ones I usually do salami.. and other lunch meat would really work though. then pile on the veggies. I usually do tomatoes, cucumbers, red onion, sprouts, etc. Then I do some herbs and cut it with a pizza cutter.. I’ve used italian sub dressing on it before too. it tastes good, but you have to eat it right away or it’ll get everything soggy. (Soggy bread is the my arch nemesis.)I like it because you can alter it to your friends tastes.. and it’s light.

  15. Long time reader, first time poster. Gotta love the pizza. I’ve just bought my own gas oven so I will be producing my own soon. Promise I’ll be around more often 🙂

  16. Hi Adam!

    Saw your recent comment on our blog and wanted to stop by this post that you linked to. Thanks so much for sharing it with us!

    You are absolutely right about your thoughts on product reviews – and we wholeheartedly embrace the male perspective (we chat with male bloggers and foodies on our Twitter and Facebook pages several times a week!). The BlogHer conference in particular is primarily focused on female bloggers, which is why we made the distinction in that case. Happy to know that you enjoy our products for pizza bases. Would love to chat more with you soon!

    Bon appetit!

    The Flatout Team