Wednesday, May 11, 2011

Recipe Wednesday

Udi's Gluten Free pizza crusts are by far my favorite but these little guys pack a powerful punch and are quickly becoming a new favorite. The are enough to fill you up but not enough to weigh you down and have all the flavor and crisp you would want and expect in a pizza.

You will need:
2 Gluten free corn tortillas (I use the smaller 4" in diameter ones)
1/4 cup of pizza sauce (portion this in half for both pizzas)
1 or 2 chopped up button mushrooms
1/2 cup Veggie Shreds (soy based mozzarella cheese) (portion this in half for both pizzas)
Mini turkey peperoni (use a tiny sprinkling)
4 or 5 black olives cut up
A few fresh basil leaves
a pinch of oregano
a pinch of basil
a pinch of rosemary
a pinch of thyme
a pinch of pepper
a pinch of garlic
(I have a little jar marked "Pizza Seasoning" that I keep these herbs in. That way I can just pull it out and sprinkle as needed. It's also handy when making sauce.

Assemble your pizzas, preheat oven to 350, and bake for 10 to 12 minutes. Note: you really only need to melt the cheese. Bake a little longer for a crispier crust. Let them sit for a minute or two before cutting so they can set up a little and enjoy. We loved that we could each have 2 pizzas and that they are so fast to whip up. Adding all of the ingredients together the nutritional total for 2 mini pizzas is:

Cal: 210 Carb: 27 Chol: 0 Fat: 2 Sugar: 5

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