Serves: 1
How much does it cost? This cost me less than 75p per person.
What are the benefits? This makes a great takeaway alternative, provides one of your five a day with the passata and mushroom, and is low carb compared to a normal pizza.


We all know pizza is pretty low on the scale of nutritional food. Even I, a dedicated pizza lover, can accept that.

But we also know that it’s probably the best food on God’s given earth and life without it just isn’t worth living – and no, I’m not being dramatic, this is genuinely how I feel about pizza.

So I’ve come up with an alternative so we don’t miss out by sticking to a balanced diet. By making a pizza at home you’re already cutting calories, but using a wholewheat tortilla as the base instead of going full-on deep crust is also lower in carbs and sugar content, plus the fresh toppings help contribute to your daily dose of vegetables.

I’ve done the maths and this recipe equals out to less than 500 calories for a WHOLE. GODDAMN. PIZZA. I know calories don’t count for much but it’s the most obvious piece of nutritional information on any takeaway menu (you have to go on a proper hunt to find full nutritional info) so it’s an easy comparison – my favourtie pizza takeaway, for example, offers one single slice of pepperoni at 226 calories. It’s not the be all and end all, but it gives an idea.

joey pizza
giphy.com

INGREDIENTS
1 Wholemeal Tortilla Wrap
1/3 Carton of Passata
1/2 a Ball of Light Mozzarella (approx 65g)
Sprinkling of Low Fat Cheese
5 Slices of Pepperoni
2 Mushrooms, Chopped

SEASONING
There is a hefty dose of seasoning that goes with this recipe – but don’t worry, it’s nothing complicated! When preparing the passata, pour it into a bowl and stir in some dried garlic flakes, mixed herbs, a pinch of dried chilli flakes, salt and pepper. When you’re adding toppings to the pizza, sprinkle over a generous helping of dried basil.


So, this is how I did it…

1. The last thing you want is a soggy bottom (shout out to my fellow GBBO fans) so spread the tiniest amount of oil or cooking spray across a frying pan and heat it up.

2. The oil/spray shouldn’t take too long to heat. Once it does, lay the tortilla flat in the pan and immediately spread the passata sauce all over it, right to the edges, then top with torn mozzarella (make sure it’s drained otherwise you’ll get a puddle on your pizza!), pepperoni, mushroom and dried basil.

3. When the mozzarella begins to melt, sprinkle  a light layer of low fat grated cheese on top – I used cheddar, but it’s personal preference really.

4. The toppings will begin to cook and the grated cheese will begin to melt. Once everything looks like it’s almost cooked, pop it under the grill for a couple of minutes to crisp up the tortilla and ensure everything melts together nicely. And that’s it!

tortilla pizza

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One thought on “RECIPE: Pepperoni Pizza With a Tortilla Base | #ThisGirlEats

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