Photo of Deep-dish veggie pizza by WW

Deep-dish veggie pizza

Points® value
Total Time
45 min
15 min
30 min
This pizza uses a unique crust. It’s made from strips of low-carb tortillas mixed with egg and cottage cheese. After it’s baked, the crust is a distinct layer that holds up well, with a texture somewhere between a soft Chicago-style pizza crust and a potato frittata.


Cooking spray

4 spray(s)

Low-carb, high-fiber tortilla wraps

6 oz, 6 (6-inch) tortillas

Fat free cottage cheese



3 large, lightly beaten

Store-bought marinara sauce


Shredded part-skim mozzarella cheese

1 cup(s), roughly chopped

Fresh spinach

2 cup(s)

Yellow bell pepper

1 cup(s), chopped, thinly sliced

Red onion

½ cup(s), sliced, thinly sliced

Italian seasoning

½ tsp(s)


  1. Preheat the oven to 375°F. Coat a 10-inch cast-iron skillet with cooking spray.
  2. Stack the tortillas and roll them up tightly; cut into thin strips. Sprinkle the tortilla strips into the prepared pan. In a medium bowl, whisk together the cottage cheese and eggs; pour the egg mixture evenly over the tortilla strips. Spread the marinara sauce over the tortilla stirp mixture; sprinkle with the cheese. Arrange the spinach, bell pepper, and onion over the cheese; sprinkle with the Italian seasoning. Bake until the crust is set and the cheese is melty and bubbly, about 30 minutes. Cut the pizza into quarters.
  3. Serving size: 1 piece