Better Than Takeout, Entrée, Italian, Lightened Up

Happy FriYAY with Low-Carb Pizzas

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It’s Friday, so I’m celebrating with a little quick and healthy ‘za. I feel like the weekend rolls around and we all think we’ve “earned” a little indulgence for the weekend. This Tortilla Pizza with Basil & Sausage is just the way to indulge without feeling gross. It requires ingredients you probably already have on hand like whole wheat tortillas, chicken sausage (I always store some in my freezer), tomato sauce and parmesan cheese — it’s that easy. You can obviously swap out the meat for veggies, but don’t make the pizzas too heavy. For a serving size of two tortilla pizzas, it’s just the right amount of pizza without feeling overly stuffed.

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Breakfast/Brunch, Entrée, Gluten-Free, Italian

Yet Another Excuse for Breakfast Pizza

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Pizza for breakfast? Yes, please. Dish me up. I had previously made a breakfast pizza with turkey bacon and a sweet potato crust, so I obviously had to switch things up with a chicken sausage pizza made with a zucchini crust. I was pleasantly surprised that this crust stayed as a crust. (It holds up a little less well when reheated, but still keeps its shape.) This is an easy, fun breakfast or brunch option. Pour the coffee (or those mimosas) and enjoy Zucchini Crust Breakfast Pizza.

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Dairy-Free, Entrée, Gluten-Free, Italian, Lightened Up, Vegetarian

Pass Me that Low Carb Pizza Crust

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I think I found my new favorite veggie pizza crust option: Zucchini Pizza Crust. I’ve tried my hand at a cauliflower crust and sweet potato almond crust. Naturally it’s time I try zucchini. I finally bought nutritional yeast to test out (and warning — I foresee this on my popcorn), so I decided to do a 1:1 ratio of nutritional yeast to parmesan. I also recently made a parchment paper investment, and this was worth it; it made for an easier transfer of the crust baking sheet to cutting board and was non-stick. I really like veggie curst options, but usually they’re loaded with cheese as the binding agent. I thought this was still quite “cheesy” without all the extra cups and the egg worked just fine to keep this like a true crust. I’m definitely setting up for a breakfast pizza — stay tuned for brunch tomorrow!

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