You know how every once in a while you get that craving? The unshakable urge to just indulge in a big pizza? I know you do. Everyone does. Right? I've only once heard of someone not liking pizza. We cut all ties after that. I can't live around someone who doesn't like pizza.
(I kid. A bit.)
Pizza has been a staple in this house for a while now, since we're both lazy and often can't be bothered to make a decent meal. Now, with my change in diet, I can't eat normal pizza of course. (in fact, I don't think I have had normal pizza for weeks!) Normal pizzas often clock in at 800 or 900 calories a piece! And don't even get me started on the so-called American pizzas, with their thick crusts and abundance of cheese and toppings. But a low-calorie pizza? That's right up my alley!
I found this recipe in a diet book I've had lying around for years but never took the time to really look into. While the original called for blue cheese and roasted peppers as its toppings, two toppings I really do not care for at all, I liked the idea of using a simple tortilla as the base instead of a pizza crust. We kept the toppings simple and tasty, and kept the toppings on mine to a bare minimum and added some more for the BF's pizza. The wrap base turns into a very decent, albeit somewhat thin and flexible, base, with a very tasty and crunchy edge. So tasty, in fact, that the BF ate every single last crumb, whereas he normally would leave the edges because he doesn't like bread.
The pizza base, just the wrap and the tomato-pesto sauce, works great with almost any topping and I am definitely making a roast chicken pizza next time, and want to experiment with other kinds of cheese, lower calorie meats, maybe a veggie pizza... Think of the possibilities!
While the original recipe clocks in at about 450 calories, with the adjustments we made, in particular the regular mozzarella and the salami, but also the addition of the pine nuts, I think this one comes closer to 550, 600 calories. Still miles away from the 900 I would normally chow down, though!
-1 large wrap tortilla
- 1 carton of pureed tomatoes
- mozzarella (you could go for light mozzarella, but the only one they sell in our supermarket tastes like rubber bands, so we went for the regular one)
- pine nuts
- thinly sliced salami
- rocket/rucola lettuce
Preheat the oven to 200 C.
Mix your tomato puree and three teaspoons of pesto. Spread about 2 tablespoons of the mixture on a wrap. Slice your mozzarella reasonably thin. Top your pizza with a couple of slices of salami, some mozzarella, followed by a sprinkle of pine nuts and some pepper.
Bake for about 10 minutes until the cheese has melted and the crust is crispy. Top before eating with a big handful (or two, if you're like me and eat it off your pizza before eating the actual pizza) of rocket lettuce.