You heard me. Pizza. Guilt free pizza. Eat a whole one. Melty, crispy, saucy goodness all for about 270 calories. This is a go-to recipe of mine. It has endless variations, and can be pulled together in minutes from whatever you’ve got in the fridge. It’s a template with endless possibilities. Steal it and make it your own!
The beauty I’ve shared here is in my tummy as we speak. Lovely roasted tomato sauce, a sprinkling of goat cheese, some left over skim mozzarella, sliced mushrooms, spinach and a bit of onion all on top of a crispy, whole-grain pita. Good and good for you!
Serving size is one whole pita. Recipe serves 2
Calories: 270 – Carbs: 40g – Fat: 6g – Protein: 14g – Sugar: 6g - Fiber: 5g
- 2 Whole grain pitas
- Cooking spray
- 1/2 can diced fire roasted tomatoes (I like Muir Glen Organic)
- 1/4 cup crumbled goat cheese
- 1/4 cup shredded skim mozzerella
- 1/2 cup fresh spinach
- A few sliced mushrooms
- A couple slices of onion
Set your oven to the broil setting and pre-heat
Spray each side of the pita with cooking spray, and place on a cookie sheet with ample room on the sides.
Toast pita under the broiler for 1 minute per side. It burns quickly, so make sure you keep an eye on it! The toasting helps the pita stay crispy after you add the topping.
Add toppings of your choosing. Whatever you’ve got in the fridge will work here. Layer in typical pizza fashion: sauce, cheese, veggies/protein. Thinly sliced veggies work best, as they cook quickly under the boiler before the pita burns.
Put pizzas back under the broiler for an additional 2-3 minutes, or until the edges of the pita are crisp, cheese is bubbly, and veggies are cooked to desired texture.