Guilt-free pizza? That’s a yes! Crispy flour tortillas hold lots of veggies, so pile them on. A little goes a long way with cheese, but you’re using fat-free and reduced-fat versions, so you can live a little. This meal inspires creativity, too — especially if you set up a pizza-making station to have your kids choose their own toppings! Use the suggested veggies here, or swap in your favorites.*
4 6″ flour tortillas
1/2 tsp. extra virgin olive oil
1 green bell pepper (thinly sliced, about 1 cup)
2 cups sliced mushrooms (white button or baby Portobello)
1 red onion (thinly sliced, about 1 cup)
2 tsps. minced garlic
1/2 cup low-sodium tomato sauce
1/2 cup shredded fat-free mozzarella cheese
2 tsps. grated reduced-fat Parmesan cheese
Heat oven to 400 °F. Place tortillas on 2 large baking sheets. Cook, flipping once, until crisp, about 10 minutes; set aside. Heat oil in large skillet over medium heat. Add mushrooms, peppers, onions, and garlic. Cook until all vegetables are soft and tender, about 10 minutes, then set aside.
Spread tortilla crust with 2 tbsps. tomato sauce, 1/4 cup vegetable mixture, 2 tbsps. mozzarella cheese, and 1/2 tsps. of Parmesan cheese. Repeat with remaining crusts and topping ingredients.
Transfer pizzas to the same baking sheets, then cook until cheese is melted, and edges of tortillas are golden brown (about 10 minutes).
Recipe source: www.usda.gov
*(Substituting ingredients may alter nutritional content. Check individual food nutrition labels for complete nutritional information on this recipe.)