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.
The recipe:
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.
Wow, that sounds really good! I’m not specifically on a low-carb diet, but I am diabetic, so it would probably be a good option for me. I’ll bet I could add bacon to it … *drool*
The one thing I would point out is that you want to be careful with the tomato sauce/paste that you use. Surprisingly, those things can be loaded with sugars…
*also a diabetic*
Yup. That’s why just one tablespoon is probably plenty. The serving size on the jar says 1/2 cup (four ounces) and I probably use barely 25% of that. It comes out to 25 calories of sauce, and it’s enough to add the requisite tomato-ey flavor.
But as I demonstrated to myself with the jarsburg/chevre option, tomato sauce is NOT required for the right flavors of cheese.
I know! We’ve started checking our sauces a lot more carefully since we noticed how much variation there is between brands. I’m also still somewhat amazed by the fact that several companies add sugar to their diced (and otherwise pre-processed) tomatoes. I know it’s really a small amount — those usually list at something like 6g per serving vs. 4g for those without added sugar, but it still adds up.
The one thing I would point out is that you want to be careful with the tomato sauce/paste that you use. Surprisingly, those things can be loaded with sugars…
*also a diabetic*
Yup. That’s why just one tablespoon is probably plenty. The serving size on the jar says 1/2 cup (four ounces) and I probably use barely 25% of that. It comes out to 25 calories of sauce, and it’s enough to add the requisite tomato-ey flavor.
But as I demonstrated to myself with the jarsburg/chevre option, tomato sauce is NOT required for the right flavors of cheese.
I know! We’ve started checking our sauces a lot more carefully since we noticed how much variation there is between brands. I’m also still somewhat amazed by the fact that several companies add sugar to their diced (and otherwise pre-processed) tomatoes. I know it’s really a small amount — those usually list at something like 6g per serving vs. 4g for those without added sugar, but it still adds up.
Heh, tortilla pizzas. Done those as improvised student food.
Heh, tortilla pizzas. Done those as improvised student food.
Mission also makes a lower carb tortilla which i go through about 5 a day of. Perhaps its just the size – they aren’t listed as SML, but they are 10oz tortillas with 4g net carbs – no saturated fat, no sugar, and nearly an equal amount of vegetable protein. only 80 calories each, but they serve the function of a tortilla (holding other food) admirably, and they themselves are actually already a nice balance of constituents. They also don’t have a distinctive “diet taste” for me that a lot of low carb tortillas have.
I find the natural sugars in tomatoes (i only eat brands with 0 sucrose added when i can help it) don’t trigger my appetite, even in relatively high quantities, particularly if I eat the tomato fiber along with the sugars. (juice doesn’t have that benefit, but i like very chunky pasta sauces, so they do). I can’t eat any fruits to speak of or my appetite goes haywire.
Mission also makes a lower carb tortilla which i go through about 5 a day of. Perhaps its just the size – they aren’t listed as SML, but they are 10oz tortillas with 4g net carbs – no saturated fat, no sugar, and nearly an equal amount of vegetable protein. only 80 calories each, but they serve the function of a tortilla (holding other food) admirably, and they themselves are actually already a nice balance of constituents. They also don’t have a distinctive “diet taste” for me that a lot of low carb tortillas have.
I find the natural sugars in tomatoes (i only eat brands with 0 sucrose added when i can help it) don’t trigger my appetite, even in relatively high quantities, particularly if I eat the tomato fiber along with the sugars. (juice doesn’t have that benefit, but i like very chunky pasta sauces, so they do). I can’t eat any fruits to speak of or my appetite goes haywire.
Jarlsberg, I assume? Great stuff. Norwegian. One of my favorite cheeses. Madrigal, from France I think, is very similar but slightly creamier, but I prefer the nuttier flavor of the Jarlsberg.
Jarlsberg, I assume? Great stuff. Norwegian. One of my favorite cheeses. Madrigal, from France I think, is very similar but slightly creamier, but I prefer the nuttier flavor of the Jarlsberg.
Would adding pineapple tidbits make it too much higher carb?
Ona
Well, look at the carb count on your can of pineapples. I suspect it would.
Yeah, it would. Of course, if you buy them preserved in juice or water, rather than syrup, it would lessen the count, but still… most fruits are high-carb.
Would adding pineapple tidbits make it too much higher carb?
Ona
Well, look at the carb count on your can of pineapples. I suspect it would.
Yeah, it would. Of course, if you buy them preserved in juice or water, rather than syrup, it would lessen the count, but still… most fruits are high-carb.
Oh yum. I will make this as soon as I can find Mission tortillas in my new city. I may have to cook it a tad longer if I put pepperoni on it.
You’re like me – low-carb is the ONLY diet I can lose weight on and still feel good.
My discovery on pepperoni (I hate to admit it, but this is from Guy Fieri on Food Network, he was doing salami like this for some lasagna.)
Pre-cook the pepperoni before you put it on (even normal pizza).
Put in a pan on medium and cook until it starts to warm up and gets transparent – when it starts to put out a lot of the fat you’re almost done. it should just be warm, not crispy.
It’ll make a huge difference to the texture and it won’t be so oily and runny.
Oh yum. I will make this as soon as I can find Mission tortillas in my new city. I may have to cook it a tad longer if I put pepperoni on it.
You’re like me – low-carb is the ONLY diet I can lose weight on and still feel good.
My discovery on pepperoni (I hate to admit it, but this is from Guy Fieri on Food Network, he was doing salami like this for some lasagna.)
Pre-cook the pepperoni before you put it on (even normal pizza).
Put in a pan on medium and cook until it starts to warm up and gets transparent – when it starts to put out a lot of the fat you’re almost done. it should just be warm, not crispy.
It’ll make a huge difference to the texture and it won’t be so oily and runny.
As for cheese, what I’ve found is:
60% Skim Mozzarella
10% Whole Milk Mozz
20% Provolone
10% Parm/Asiago/Romano
Is about perfect, and pretty close to what the really good pizza place in town does.
As for cheese, what I’ve found is:
60% Skim Mozzarella
10% Whole Milk Mozz
20% Provolone
10% Parm/Asiago/Romano
Is about perfect, and pretty close to what the really good pizza place in town does.
Damn, that sounds good! Sadly we can’t get hold of cool stuff like low carb tortillas in the UK.
I should have known you were a fellow low carber when I observed your love of cheese. 😀
Damn, that sounds good! Sadly we can’t get hold of cool stuff like low carb tortillas in the UK.
I should have known you were a fellow low carber when I observed your love of cheese. 😀
Are these meant to be eaten whole? I’m picturing a pizza cutter going over toasted tortilla and I keep seeing structural integrity failure.
Are these meant to be eaten whole? I’m picturing a pizza cutter going over toasted tortilla and I keep seeing structural integrity failure.
Thanks for sharing!
Neat recipe! Thanks for sharing it. The cranberry chevre sounds awesome.
Thanks for sharing!
Neat recipe! Thanks for sharing it. The cranberry chevre sounds awesome.