If you’re seriously interested in getting into shape, you have no choice but to look within and see what you’re eating that’s not in your best interest. Next, eliminate the bad stuff, right? Actually, no. That’s because making certain foods off-limits creates a feeling of being deprived and, you know what that leads to. “Hey,” you say, “let’s get pizza tonight!” As a result, tortilla pizza was invented.
Speaking of pizza, I suppose there are plenty of people who can eat one slice and call it a day. However, I am not one of them. On the other hand, I’m not into deprivation so I won’t be eliminating it. Therefore, I had no choice but to devise a way to have my pizza and eat it, too!
Cooktop Tortilla Pizza with Pepperoni and Ricotta Cheese
I’m using WW (Weight Watchers) Blue Points to track this dish.
Tortilla Pizza Ingredients
- Low Carb Tortilla – 1 point
- Olive or Avocado Oil Spray – 0 points
- Zucchini – 0 points
- Yellow Squash – 0 points
- Eggplant – 0 points
- Spinach – 0 points
- Mushrooms – 0 points
- Cherry or Grape Tomatoes – 0 points
- Turkey Pepperoni – 1 point for 16 mini-slices Applegate Turkey Pepperoni (or 2 points for 17 slices of Hormel Turkey Pepperoni)
- Fat-Free Ricotta Cheese – 1 point for 1/4 cup
- Fat-Free Shredded Mozzarella Cheese – 1 point for 1/4 cup
- Grated Parmesan Cheese – 0 points for 1/2 tbsp
This recipe uses a total of 4-5 points for the entire pizza. Of course, you can use whatever veggies you like. But, if possible don’t eliminate the eggplant or tomatoes. In fact, the sauteed eggplant has a creamy texture that works very well with the tortilla pizza. In addition, the sauteed cherry tomatoes burst as they cook and provide a bit of a sauce.
How much of each veggie do we use?
Because this is a personal size pizza, you don’t need a lot of veggies. For this reason, I don’t give specific amounts. Just make a little of a bunch of veggies or a lot of a few. Most veggies are zero points. Not only that, but if you used chicken or turkey breast instead of pepperoni, you’d save another 1 or 2 points.
Spray a large pan with Olive or Avocado Oil and heat to medium temperature.
To begin with, place the tortilla in the pan to brown. Flip it over when it’s slightly brown. Above all, watch that it doesn’t burn. The goal is to have the tortilla harden into a lovely thin pizza crust. When it’s done, remove it from the heat.
I purchased an air fryer not long ago and found that it’s a great way to cook off and harden the tortilla. Pre-heat air fryer to 450 degrees for 5 minutes, then spray and cook the tortilla at 450 for approximately 1 minute on each side.
Season and cook the veggies in oil over medium heat. For an authentic pizza flavor, I like to use garlic powder and Italian seasoning. When the veggies are soft and the tomatoes have given off their juice, remove from the heat.
With the tortilla in the pan, add the ingredients in this order:
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
Put a lid on the pan and place on a burner with very little heat just long enough to melt the cheese.
Next, pour yourself a glass of red wine and enjoy a tasty treat!
When you’re getting into shape, don’t forget to get moving. Try this Dance Safari post, “Wanna Lose Weight? Get a Dog!“