Before we start with this recipe, I’ve had one of these each day for the last two weeks and have lost about five pounds so far. Low-carbing doesn’t work for everybody, but I experimented a lot with diet and exercise recently, and only a return to lower-carb eating has had the right effect.
1 Mission Carb Balance tortilla — medium sized (the white ones). These have an “impact carb” count of about 10g.
1 to 2 tbsp tomato paste or pasta sauce. Pick your favorite.
about four to six ounces of good cheese. I used sliced Jarsburg (a sweet cheese reminiscent of emmentaler), queso quesadilla (think “mexican mozzarella”) and a shredded blend of jack and cheddar.
Pre-heat the oven to 400F. Toast the tortilla crisp in a skillet or on a griddle on the stove while the oven preheats. No oil. Do this dry. You want it to be as crispy and dark-golden as you can get it without burning it, and you don’t want to add “fried-food” chemicals to it.
Take the crisp-toasted tortilla and lay it on a baking stone or thick cookie sheet. Spread the tomato sauce on it. Layer the cheese on it. No skimping. The cheese should be thick. Put it in the oven, switch the oven to “BROIL” and set a timer for 6 minutes.
Do some dishes while you wait. 🙂
What emerges from the oven after six minutes will look, smell, and yes TASTE just like a thin-crust pizza, only with a super-thin crust. Oh, and the cheese will be far, far better than any pizza-chain cheese. Depending on the ingredients and the amount of cheese, this meal will set you back between 250 and 500 calories, and maybe 15g of carbohydrates.
Not low-carbing? Same recipe, use any old tortilla, and get decadent with the toppings. The only real trick here is getting the tortilla crispy enough to support finger-fooding the pizza wedges.
I just had one of these made with Jarsburg and a cranberry chevre — no sauce, and only those two cheeses. Really, really good.