Welp... I'm on vacation. I alotted 3 days to be bad and eat whatever I want. Boy did I ever! Yuck! I feel nasty, and bloated and just generally "out of whack"! So today will be a light eating day. Oh how I wish I would have just gotten the supplies I needed to do The Master Cleanse...Damage control: Healthy Pizza (it's what's for dinner! LOL!)
- 2 cloves garlic
- 1/4 C. of olive oil
Blend until smooth in the Magic Bullet. Expect to have some left over to store for future pizzas.
- 2 Mission Carb Balance tortilla shells (I use 2 small, but you can use 1 large)
- Thinly sliced mushrooms
- Thinly chopped bell peppers (all colors)
- Diced onion
- Thinly sliced zucchini
- Diced Cabbage (any color)
- Non Fat Mozorella cheese
- Any other vegetable that you prefer sliced thin... make sure not to use veggies that are too wet, as that will keep the tortilla from crisping. And be sure that you don't overload the tortilla, or you might have a hard time picking it up to eat... remember... it's a finger food!
- Turkey pepperoni
**Note: I always try to use organic vegetables.
Preheat oven to 375 degrees. Place tortilla shells on non stick cookie sheet leaving about a 1 inch space between the two. Brush garlic/olive oil mixture over the top of the shells. Thinly spread a nice mixture of prepared veggies, enough to cover the surface of the shells. Top with thin layer of cheese and finally pepperoni. Bake for 15 minutes, or until the cheese is melted and the edges of the pizza are crispy, golden brown.
Ok folks... this pizza is better than the real thing! It is beyond tasty. It may not be a good substitute for those of you thick crust die-hards, but I LOVE a thin crispy crust, so these crunchy tortillas hit the spot. The cheese is every bit as gooey as the real thing and with all those fresh vegetables, this one is WAY better than any pizza take out I've ever had! :)
Time Savings Tip: At the beginning of every week, I rough chop/slice veggies to use throughout the week and store them in a deli saver container from Tupperware. It saves me a ton of time prepping in the kitchen throughout the week. For onions, I usually store slices, that way if a recipe calls for diced, chopped or long strip onions, I can spend the two seconds finishing them accordingly. Bell peppers I slice into long strips and store. I store zucchini in slices. Very rarely does zucchini ever need to be prepped any further than that. Those three veggies are my staples.
Comments