This skinny pizza is a perfect way to let the kiddos have their pizza fix. You can feel good about saying “yes!” when they ask for it, since it is actually pretty healthy. Flour tortillas make for a crispy crust, perfect for loading with tomato sauce, cheese, and lots of fresh veggies. You can even let them have some meats if you want!
What better way to get back to sharing recipes than with something that everyone loves, pizza?! I really can not think of anything.
I know it has been a very long while since the last recipe was added onto STL Cooks, but were we are. Ready for round two. I trust everyone is liking the new look of the site. It took a bit longer than we wanted to get everything how it is now. We know there are still some issues, and we have been working like crazy to get those things done behind the scenes.
But back to the food, that is the main reason that you are here. Right?
I love this recipe for a bunch of different reasons. The first of which is how simple it is.
I also love the fact that pretty much everything you need to make these pizzas are things that I always happen to have in my pantry. Tortillas? Check. Tomato sauce? More than a few cans. Mushrooms? Oh yeah. And who does not have cheese?
With those few things, you got pretty much everything that you need to make this for dinner.
Recipe for Skinny Pizza
Notes
Feel free to be creative with your vegetables, use whatever you like. You can also use different meats if you would like, just be sure to do so in moderation...or you will lose the "skinny" in this recipe.
Ingredients
- 4 6" flour tortillas
- 1/2 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
- 1/2 cup low-sodium tomato sauce
- 1/2 cup shredded fat-free mozzarella cheese
- 2 teaspoons grated reduced-fat parmesan cheese
Instructions
- 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, 1/4 cup vegetable mixture, 2 tbsp mozzarella cheese and 1/2 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.
This recipe and photo come courtesy of What’s Cooking? The USDA Mixing Bowl
