Serves 4
211 cal · 45 min
Skinny Pizza
Recipe GLPRc6d39f98db5e33
A light and crispy pizza made with flour tortilla crusts topped with sautéed vegetables and melted cheese. Each pizza is finished in the oven until the edges are golden and the cheese is bubbly.
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Ingredients
4 6-inch flour tortillas
1/2 teaspoon extra virgin olive oil
2 cups sliced white button or baby portobello mushrooms
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
2 teaspoons minced garlic
1/2 cup no-salt-added tomato sauce
1/2 cup shredded fat-free mozzarella cheese
2 teaspoons grated reduced-fat Parmesan cheese
Directions
Preheat your oven to 400°F.
Arrange the flour tortillas directly on two large baking sheets, spacing them evenly.
Bake the tortillas for about 10 minutes, flipping them halfway through, until they are crispy and lightly golden. Remove from oven and set aside.
While the tortillas are crisping, heat the olive oil in a large skillet over medium heat.
Add the sliced mushrooms, green bell pepper, red onion, and minced garlic to the skillet.
Cook the vegetables, stirring occasionally, for about 10 minutes until they are soft and tender. Remove from heat and set aside.
Spread 2 tablespoons of tomato sauce over each crispy tortilla crust, leaving a small border at the edges.
Divide the sautéed vegetable mixture evenly among the four pizzas, using about 1/4 cup per pizza.
Sprinkle 2 tablespoons of shredded mozzarella cheese over the vegetables on each pizza.
Top each pizza with 1/2 teaspoon of grated Parmesan cheese.
Place the assembled pizzas back on the baking sheets and return to the 400°F oven.
Bake for about 10 minutes until the cheese is melted and bubbling and the edges of the tortillas are golden brown. Serve immediately.
