Pizza help!

When I'm not having a pizza indulgence, I like to make mini pizzas at home on whole wheat tortilla wraps. I buy whole wheat flax 70 calories tortillas (Joseph's Brand) that are really good, and I make my pizza on that... sauce, cheese, veggies, whatever else you want. It's very thin, so you shave a lot of calories off by eliminating the dough. Normally I say just eat pizza and enjoy it, but for a healthier, less greasy option that's my go-to route.

The best "crust" I have expiermented with is the crust made from turkey burger. I used Jennie-O extra lean turkey burger and added 1/2 cup of oats to it and 2 egg whites (I also added seasonings). I spread this on a 9x13 sprayed cookie sheet and baked until it was cooked. It looks like crust! Then I mixed no salt added tomato sauce and cottage cheese and spread that mixture over the entire crust. I topped with veggies (onion, mushroom, peppers, etc) and baked until the veggies were cooked. It came out great! I got the recipe from www.heandsheeatclean.com. They used ground chicken, but I don't have luck finding lean ground chicken in my area.

My basic recipe before adding veggies is so easy and the basic recipe (including cheese) is . These flat out flatbreads are great - the ones I got were 140 cals each: http://www.flatoutbread.com/ - I think they are the wraps not pizza crusts. Then I add 2 tbsp bottled pizza sauce (20 cals); 30grams low fat shredded cheese (80 cals); 1 tbsp of kraft parm - 25 cals - base recipe is 265 cals.

Then I just add veggies - generally spinach, portobello mushroons (cut in inch to 1.5 inch squares); tomatos. bake a 350 for about 10 min and then under the broiler for a minute to melt the cheese. The veggies are par cooked - I like pot mushrooms half cooked as they are meatier to me. The key for me to less chees is flavor. I sprinkle garlic powder and no cal italian blend spice over top. Also try to find a sharp or old cheese as you get more cheese from that.

For a non-red sauce variation, dump the sauce and shredded cheese, spread 2 cow cheese cheese triangles (70 cals) on the bottom, sprinkle with italian herb blend add veggies and parm. It is so rich, you feel like your blowing your diet. Base cals for this version are wrap - 140; cow cheese - 70; parm - 25 - 235 cals (without veggies).

If you like feta; swap that out (15 g crumbled) - 40 cals for the parm.

Hmmmm - I know what my supper is tonight!

I just eat pizza like I used to, only I do it once or twice a month

My personal favorite part about pizza is the cheese. So I just recently tried this: fiber one tortilla with 1/4 cup sauce and 1/2 cup fat free shredded mozzarella. Bake at 400 for 5 minutes. It hit the spot for me because it has a big cheese to crust ratio. Also, I love the fact that I can eat an entire pizza! Lol

I am making pizza tomorrow and have been thinking about this as well...I am going to use a mix of whole wheat and regular flour for the crust and load up on the veggies, make my own sauce so I can control the sodium and use part-skim mozza.

http://www.americanflatbreadproducts.com/tomato-sauce-three-cheese/

1/2 pizza = 300 calories. FTW!

I love Pizza Romana's blank pizza crusts. 300 calories for the entire crust, which is far far less than any other crust I've seen (even less that the thin flat breads I used to use before I found these). I'd guess they are 10 inch pizzas? The white plate that the asparagus one is on is about 12 inches in diameter. I get the crusts at Central Market in Texas, but Amazon sells them by the 6-pack as well: http://www.amazon.com/Pizza-Romana-Stretched-Par-baked-Imported/dp/B00C3NRT7Y

I actually made these two pizzas tonight. One with vegetarian chicken, asparagus (cooked in brown butter and garlic), and smoked gouda cheese - sliced into 8ths was 107 calories per slice. The second had a layer of vodka tomato sauce, white cheddar, feta cheese, kalamata olives, tomatos, oregano, and fresh basil - sliced into 8ths is was 90 calories per slice. I used 2 ounces of full fat quality cheese on each pizza.



This one is a vegan pizza I made with arugula pesto, vegetarian italian sausage, and sliced tomato:



This one had thinly sliced patty pan squash, fontina cheese, veggie italian sausage, and purple basil:



I've made tons of others with lots of flavor combinations and honestly there is nothing "skinny" tasting about it. It's just awesome pizza that happens to be pretty low cal because I found a great crust and I weigh all of my ingredients. I definitely recommend the crusts

bumping for pizza

This is the method I use every single time. I'm a complete sucker for Neapolitan pizza and so far this has been the best way at home to get it:

http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.html