Deep-dish veggie pizza
5
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
Cooking spray
4 spray(s)
Low-carb, high-fiber tortilla wraps
6 oz, 6 (6-inch) tortillas
Fat free cottage cheese
⅔ cup(s)
Egg
3 large, lightly beaten
Store-bought marinara sauce
⅔ cup(s)
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)
Instructions
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
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