Stuffed Crust Pizza


Pizza, you are my friend.

(Hey, I lost another pound today!  I’m up to 9.6 pounds in three weeks.  WOO!)

  • 2 Mission Carb Balance Tortillas, large (burrito) size
  • 3/4 cup reduced fat shredded mozzarella cheese
  • 1/4 cup fat free ricotta
  • 17 turkey pepperoni
  • 1/2 large zucchini, sliced into very thin rounds
  • 8 tablespoons tomato sauce
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic
  • 1 teaspoon red pepper flakes (optional)

Preheat the oven to 400 degrees.  Spray a cookie sheet with cooking spray and place the tortillas side by side on the sheet.  Spray both tortillas with cooking spray.  Top each tortilla with 4 tablespoons tomato sauce, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes.

Add crumbled ricotta cheese to one tortilla and top with 1/4 cup mozzarella.  Layer zucchini slices over the second tortilla, then top with 1/2 remaining mozzarella and all pepperoni.

Place in the oven and bake for 10-12 minutes or until cheese is entirely melted.  Remove cookie sheet immediately from the oven and, using a large spatula, place the pepperoni tortilla over the ricotta tortilla and press down lightly.

1 serving (1/2 the recipe) has 418 calories, 13 grams of fat, 22 grams of fiber, and 9 Weight Watchers points.

This is a great, super filling pizza that can be customized with your choice of vegetables, proteins, and spices.  The more veggies you add, the more filling the pizza will be!

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3 Responses

  1. […] This post was mentioned on Twitter by Heather Leann Hurd, heather hurd. heather hurd said: just made a fantastic pizza: http://bit.ly/70WG4P […]

  2. Good for you – I have been trying to follow the low-carb lifestyle since early Nov, quickly lost 6 lbs but stalled out over the holidays… Back on the bandwagon this month!

  3. Oh, & love your link-pic! [Ummmmm, sushi! Our tiny local convenience store offers SUSHI ON THE WEEKENDS, which is another reason to look forward to Fridays.]

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