I could probably eat pizza every day of the week. Let me revise that statement: I could definitely eat pizza every day of the week. With an endless list of possible combinations, what is not to love? However, my adoration for pizza and respect for healthfulness tend to stir up some cognitive dissonance from time to time given that this cheese-laden treat can pack a punch with regard to calorie and fat content. Fortunately, from conflict comes resolution. With a little creativity and a few extra minutes searching for ingredients in your grocery store, it’s possible to have your health and eat pizza, too. I love pita pizzas, but I think I may have found a new favorite: tortilla pizzas! I happened to catch a glimmer of the Food Network show “Hungry Girl” on Saturday and quickly realized that chef, Lisa Lillien, is one clever lady. She remixed the classic pizza Margherita using a low-calorie, whole-wheat tortilla all while managing to keep it cheesy and crisp. Inspired by this healthier version of a favorite, I decided to remix a pizza that is notoriously unhealthy: Taco Bell’s Mexican Pizza. With the help of some reduced-fat cheese, soy chorizo, and a whole-wheat tortilla, it’s possible to enjoy a super flavorful and comforting pizza that you can feel good about eating. Move over, pitas, this is the summer of the tortilla pizza.
Blissful Basil’s Healthy Santa Fe Pizza (Makes 1 individual pizza)
* 1 whole-wheat tortilla
* 1/3 cup reduced-fat shredded Mexican cheese
* 1/3 cup refried vegetarian pinto beans
* 1/4 cup cooked soy chorizo
* 1 medium tomato, diced
* 2 tbsp chopped fresh cilantro
* 1 tbsp reduced-fat sour cream
1. Preheat oven to 350°. Place tortilla on a baking sheet and bake in oven for 7 minutes, flipping over halfway through, until crisp.
2. Remove tortilla from oven and let cool. Spread refried beans evenly over top of tortilla. Sprinkle cheese and soy chorizo on top and bake in oven for 6-8 minutes or until cheese has melted.
3. Top baked pizza with fresh tomatoes and cilantro. Drop a dollop of reduced-fat sour cream in the middle or, for a fancier presentation, put sour cream into a ziploc bag, snip a corner with scissors, and pipe the sour cream across the top of the pizza. Serve immediately and enjoy!
nice! i like to use wholewheat greek pita or naan bread for a pizza crust. will have to try wholewheat tortillas sometime soon. since you love pizza, i have a yummy recipe for seafood naan flatbread that you might be enjoy!
This is so colorful and looks delish
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bB
http://www.itsybitsybrianna.wordpress.com
It’s like bruschetta and pizza all in one. Love it.
Looks delicious! I love making tortilla pizzas too :)
I made this tonight and it was a hit!! : )
So glad to hear it was a hit! That is one of my favorites — I go through phases when I make it several times a week. Might have to make it this week now that I’m thinking about it :)
This is a wonderful pizza recipe, thank you so much for sharing! I can’t wait to see what you come up with next :)
No, No No…this recipe is not to be considered pPlant Based because of the cheese and sour cream! Now if you can find a substitute for those two dairy products THEN you can call your recipe Plant Based.
Hi, Sandy! Thanks for your concern, but as noted in my About pages and FAQ, most recipes before 2014 were vegetarian and not plant-based vegan (because back then I was vegetarian and didn’t go vegan until 2014). This recipe is from 2011, which is why it’s filed under “vegetarian” and tagged that way instead of “plant-based”.