I have two jobs and try to work out 4-5 times a week and write and somehow stay sane, so sometimes I don’t have time to make time-consuming dinners. While I have made a cauliflower crust from scratch before (and making pizza out of zucchini and pepper ‘boats’ is also a wonderful idea!), that’s a pretty ambitious project to me on longer work days. So, when I want to make something in less than 20 minutes, I make pizza on a low-carb tortilla! It’s so simple and it definitely takes care of the pizza craving.
I used the Mission Carb Balance flour tortillas, organic Trader Joe’s vodka sauce, and a blend of cheddar and Italian-style cheeses.
First, I diced shallots, mushrooms, and peppers and then sauteed them with a little olive oil, salt, and pepper until tender.
Next, I spread about 1-2 tablespoons of the sauce over the tortilla and topped with a little bit of each type of cheese (probably around 1/4 cup) and then added the sauteed vegetables.
I baked them in the oven at 400 degrees for about ten minutes, or until the cheese is golden brown and then cut into quarters.
These were fast, simple, and super-delicious for being low-carb. The best part is that they are so easy to customize. You can brush the tortilla with butter and garlic or top it with pesto. You can use dairy-free cheese or no cheese at all. You can use any kind of veggie or protein you like!
I’m not a pizza snob, but I can say with certainty these are awesome. Hope you enjoy!