When I asked my friends in the SlimGenics Online Community for recipe requests, I think that my expectation was to hear responses along the lines of, “I’ve never cooked with eggplant,” or “How do I incorporate more fruits into my meals?” and so on. Instead, someone asked that I create a recipe for pizza, and everyone jumped on board.
At first, I struggled with what to do about the cheese. It might be a bit unconventional to use cottage cheese on a pizza, but I can work with that. My second, and biggest challenge was crust. In my opinion, the quality of a crust can completely make or break a pizza, and ultimately, your solution to my dilemma could be a matter of personal preference.
In the recipe below, I give instructions for using a low-carb whole wheat tortilla as the crust. In doing so, TWO pizzas equal a single serving, which makes for a rather huge pizza meal. After testing this recipe, I decided to check the freezer section of my local health food grocery and found a frozen whole-wheat pizza dough that seemed to fit the nutritional requirements of weight loss. I haven’t tried it yet, but intend to. I like the thought of being able to roll out my own dough – it would feel so much more authentic. If you decide to try this idea, be careful about adjusting the amount of topping to suit the crust, so that your pizza does not end up soggy. Others may choose to use light bread or even a plan-approved Kaiser roll for a French-bread-style pizza. Feel free to do what suits your tastes (and share the results with us in the Client Community or on our Facebook page).
Regardless of the choice you make for a crust, you will find the toppings for this pizza quite flavorful. I can even see this as a party appetizer, or the cottage cheese mixture as a hot dip for veggies … yummy.
Healthy Pizza with Spinach and Peppers
- 10 green onions, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt-free Italian seasoning blend
- 1/4 teaspoon red pepper flake (or to taste)
- 1 teaspoon apple cider vinegar
- 1 tomato, blanched and peeled
- 4 ounces cottage cheese
- 1 egg
- 1 cup baby spinach
- 1/4 cup fresh basil leaves, coarsely chopped
- 4 whole-wheat tortilla wraps (50 calories or less per wrap)
- 1/2 green bell pepper, seeds and veins removed and diced
- 1/2 red bell pepper, seeds and veins removed and diced
Preheat oven to 400 degrees F.
In a small nonstick saucepan set over medium-high heat, lightly coated with oil sprayer, sauté green onions for about 3 minutes or until they start to soften. Add minced garlic, seasoning blend and red pepper flake. Continue cooking for 2 additional minutes or until mixture is fragrant. Remove half of mixture to a small bowl and set aside. Remove other half of mixture to a food processor or blender.
Add apple cider vinegar to mixture in food processor. Coarsely chop peeled tomato and add to food processor. Pulse mixture until sauce is formed. Transfer sauce to small saucepan and place over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes or until mixture thickens and reduces slightly.
Without cleaning food processor or blender, add cottage cheese, egg, spinach, basil, and reserved green onion and garlic mixture. Process until well combined.
Arrange tortilla wraps on a baking sheet so that they do not overlap and spray lightly with oil sprayer. Place in oven and cook for 3 minutes or until slightly crisp. Remove from oven and top each wrap equally with tomato sauce, dollops of cheese and spinach mixture, and diced pepper. Sprinkle with light salt, freshly ground pepper, and additional red pepper flake, if desired. Bake in preheated oven for 10-15 minutes or until hot and bubbly.
Makes 2 servings