Healthy Pizza?

I take one mission whole wheat carb balance large burrito wrap (long name!) and cut it in half. Then I add 1/4 cup of marinara sauce and 1/4 a cup of an italian blend shredded cheese. If you want toppings you can add any vegetables you want.

I also enjoy pita pizzas. I like to top them with loads of fresh veggies like cherry tomatoes, shredded carrots, basil or spinach leaves, etc. I always cover them with olive oil first and use low fat cheese, whole wheat pitas, and homemade sauce.

I do the same thing! Whole wheat pitas are great, I never thought of splitting them in half to reduce the calories. Even with a whole pita its not bad. I throw pineapple and chicken on there, tomato sauce and low fat cheese. Yummm

the only reason i split it is so i can have two! haha

xoxo

I use the Flat Out Lite Italian wraps, fat free mozzerella and Ragu light pasta sauce with turkey pepperoni and whatever else I feel like at any given time. I usually make two and it is under 500 cals. You can see it in my food diary! Love 'em!

I agree with the cauliflower pizza crust. I made it & it was really good. The recipe sounds crazy, it looks weird when you mix it up & put it on the baking sheet, but you will be amazed once it is done.

http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/Detail.aspx



Here's the recipe that I used and I'll add in my *tweaks*.

Amazing Whole Wheat Pizza Crust

Ingredients

1 teaspoon white sugar (I think next time I'll use 1 tsp. honey instead)

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 1/2 cups all-purpose flour (I used 1 cup flour + 1/2 cup cornmeal)



Directions

1.In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.


2.Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.


3.When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. (I made it into 3 balls for a thinner crust pizza)


4.Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan (I used my Pampered Chef Pizza Stones). Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.


5.Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I prebaked the crust w/ a little sauce first for about 5 minutes, then topped w/ toppings and baked until cheese melted, another 7 minutes or so)

**************************



From the ingredients that I used and figured out, it makes 30 pieces (I made 3 thin crust pizzas, 10 slices per pizza)



1 piece (just crust... without toppings, you'll have to figure that separately):



55 calories/ 11g carb/ 1g fiber/ 1 g fat/ 2g protein



.

I use a whole wheat tortilla.......1/4 cup pizza sause..........fat free mozz. and a sprinkle of red. fat parm. then load it up with veges.

Bump

I use the Nature's Own 100 Calorie sandwich round and make myself two individual pizzas. I toast the sandwich round for a couple of minutes to start with. Then I just spread each side w/ some pizza sauce & sprinkle a little finely shredded mozzerella on it & dice up a few turkey pepperonis and put it in the toaster oven until the cheese is good & melted. It is a pretty low-cal lunch.

I like the Hungry Girl recipes, and she just did a show on pizzas:

http://www.hungry-girl.com/show/episodes/you-wanna-pizza-me

http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/Detail.aspx



Here's the recipe that I used and I'll add in my *tweaks*.

Amazing Whole Wheat Pizza Crust

Ingredients

1 teaspoon white sugar (I think next time I'll use 1 tsp. honey instead)

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 1/2 cups all-purpose flour (I used 1 cup flour + 1/2 cup cornmeal)



Directions

1.In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.


2.Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.


3.When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. (I made it into 3 balls for a thinner crust pizza)


4.Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan (I used my Pampered Chef Pizza Stones). Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.


5.Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I prebaked the crust w/ a little sauce first for about 5 minutes, then topped w/ toppings and baked until cheese melted, another 7 minutes or so)

**************************



From the ingredients that I used and figured out, it makes 30 pieces (I made 3 thin crust pizzas, 10 slices per pizza)



1 piece (just crust... without toppings, you'll have to figure that separately):



55 calories/ 11g carb/ 1g fiber/ 1 g fat/ 2g protein

This is the one I use also and then my husband chops up green peppers,onions,and turkey pepperoni...then we add marinara sauce.with low fat mozzarella cheese.