Low-Fat Low-Carb Low-Sugar
Lunch
Vegan + Vegetarian
Lite Tortilla Pizza
Cook: 30 mins
Want pizza but not the caloric punch? We’ve got you covered! Delicious and not diet-busting, you’ll feel like you’re in Naples eating our version of “thin-crust”!
Ingredients
- 4 whole wheat flour tortillas ( 6″)
- 1 teaspoon extra virgin olive oil
- 2 cups sliced mushrooms (white button or baby Portobello)
- 1 green bell pepper (thinly sliced, about 1 cup)
- 1 red onion (thinly sliced, about 1 cup)
- 2 teaspoons minced garlic
- ½ cup organic tomato sauce (low-sodium)
- ½ cup shredded low-fat organic mozzarella cheese
- 2 teaspoons grated Parmesan cheese
*Use organic whenever possible
Nutrition Info | PerServing | Daily% |
---|---|---|
Calories | 236 | 12% |
Fat (g) | 9 | 14% |
Saturated Fat (g) | 3 | 17% |
Carbohydrates (g) | 31 | 10% |
Protein (g) | 9 | 18% |
Sugars (g) | 4 | 0% |
Fiber (g) | 3 | 10% |
Preparation
- Heat oven to 400 degrees Fahrenheit.
- Place tortillas on 2 large baking sheets.
- Cook, flipping once, until crisp, about 10 minutes, set aside.
- Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, peppers, onions, and garlic.
- Cook until all vegetables are soft and tender, about 10 minutes, set aside.
- Spread tortilla crust with 2 tbsp tomato sauce, ¼ cup vegetable mixture, 2 tbsp mozzarella cheese and ½ tsp of Parmesan cheese; repeat with remaining crusts and topping ingredients.
- Transfer pizzas to same baking sheets.
- Cook until cheese is melted and edges of tortillas are golden brown, about 10 minutes.
Tip
Serve with our Avocado and Grapefruit Salad for a surprisingly refreshing meal