I always have my favourite organic Food for Life sprouted grain tortillas on hand, and had an idea to try them in a pizza for months now. To me ezekiel tortillas just look like a perfect healthy thin crust pizza dough. And the best part is – I can buy it. I’m not a baker of all things bread plus they are healthier than any bread.
This recipe was supposed to be a pumpkin cheesecake, a healthy one, but as I was finishing my workout I thought a few slices of cheesecake are not the best post-workout meal. Especially since I’m spending all weekend at a food conference.
My veggie drawers were pretty bare as I have roasted all leftovers the day before. There is always a Costco size bag of organic corn in my freezer and my kids love red pepper for a snack.
A few weeks ago we visited a local pizza place and I saw a chicken pizza with garlic sauce on the menu. Being from Ukraine, we use a lot of garlic and dill in the kitchen. That’s how this 30 minute pizza with garlic sauce was born. So darn quick and easy! Kids would eat it too like is the case with anything pizza.
This ezekiel tortillas pizza was amazing! Chock full of veggies, extremely saucy and with an epic thin crust. If cut into 4 slices, you can fold the slice like with an authentic Italian thin crust pizza. I preferred it to an 8 slice pizza.
The garlic sauce couldn’t be easier. If you are not familiar with dill, fresh parsley is a great substitute. Any colour bell peppers would work. I could see how tasty this pizza can be with green peppers. I think they are highly under rated in North America.
And my favourite ezekiel tortillas…I always stock up as they freeze so well and are not always available at a reasonable price. Although, you can find them in most natural and organic sections of regular supermarkets. Also look in the freezer. Whole wheat or whole grain tortillas would work too although read the label. The ingredients on many are terrifying.
- 2 large red bell peppers, finely chopped
- 2 cups corn (if using frozen or canned, make sure it's well thawed & drained)
- 1 small onion, diced
- 4 large sprouted grain tortillas (I used Food for Life Ezekiel)
- 3/4 - 1 cup tomato sauce
- 1 cup low fat mozzarella cheese, shredded
- 3 large garlic cloves, crushed
- 2 tsp olive oil, extra virgin
- 1 + 1/2 cups chicken or vegetable stock (if vegetarian), low sodium
- 2 + 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup dill or parsley, finely chopped
- Add bell peppers, onion and corn to a medium size bowl. Set aside.
- Preheat oven to 425 degrees F and get 2 large baking sheets ready (I used baker's half sheets). This pizza doesn't stick. I found it cooked better without parchment paper, therefore had crispier and more browned crust.
- Preheat medium saucepan on low heat and add olive oil. Add garlic and saute for 20 seconds, stirring frequently. Add chicken or vegetable stock, cornstarch, salt, pepper and quickly whisk well. Bring to a boil by increasing heat to medium, and once the sauce is bubbling reduce heat to low and let sauce simmer for 7 - 10 minutes or until thickened. Add dill, stir and pour over previously prepared vegetables and stir to combine.
- Place tortillas on 2 baking sheets and bake for 5 minutes on a medium rack. Remove from the oven and flip. Spread 3 heaping tbsp of tomato sauce, top with 3/4 cup vegetable mixture and sprinkle with 1/4 cup cheese each tortilla. Bake for 8 - 10 minutes and then broil on High for 5 - 7 more minutes or until desired crispiness of the crust. Ovens vary. Look for slightly golden edges and well melted cheese before turning on the broiler. Remove from the oven and let cool down 5 minutes before slicing. Serve hot and best consumed right away. I loved eating this pizza when cut into 4 slices. You can even fold the slice like they do in Italy.:)
Servings Per Recipe: 4
Amount Per Serving = 1 pizza:
Total Fat: 9.6 g
Cholesterol: 15.0 mg
Sodium: 840.5 mg
Total Carbs: 50.9 g
Dietary Fiber: 9.9 g
Protein: 16.3 g
WW Points+: 9