Active time: 5 minutes Total time: 15 minutes
Low-carb, whole-wheat tortillas make an easy base for these thin-crust veggie pizzas. The recipe yields two pizzas because that’s what fits on a standard sheet pan. You can double the recipe to make more; you’ll just need to cook in batches.
RD tip: The fiber and protein in this recipe make these pizzas a great midday meal to keep you full between lunch and dinner. Plus, the spinach gives you a serving of leafy green vegetables, providing you with iron, vitamin K and antioxidants.
Easy Five-Ingredient Tortilla Pizzas
- 2 8-inch (20cm) high-fiber, low-carb whole-wheat tortillas
- 1/2 cup (118ml) low-sodium marinara sauce
- 1/8 teaspoon crushed red pepper
- 2 cups (450g) fresh spinach, coarsely chopped
- 2/3 cup (75g) part-skim mozzarella, grated
Preheat the oven to 425°F (220ºC). Arrange tortillas on a sheet pan. Bake until lightly browned, 2–4 minutes. Remove pan from the oven.
Carefully flip tortillas. Spread 1/4 cup marinara over each tortilla and sprinkle with crushed pepper over each. Arrange 1 cup spinach on each tortilla and sprinkle 1/3 cup mozzarella over each.
Bake until cheese is melted and bubbly, about 5–7 minutes.
Serves: 2 | Serving Size: 1 pizza
Nutrition (per serving): Calories: 216; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 27mg; Sodium: 539mg; Carbohydrate: 21g; Dietary Fiber: 12g; Sugar: 3g; Protein 15g
Nutrition Bonus: Potassium: 20mg; Iron: 15%; Vitamin A: 63%; Vitamin C: 18%; Calcium: 35%