Mediterranean Veggie Pizza

1 Extra Thin Whole Wheat Pizza Crust(7 inch) 
1 Cup of Marinated Artichoke Hearts 
1/2 Cup of Spinach Leaves 
1/4 Cup of Cherry Tomatoes, quartered  
2 Tablespoons of Low Fat Feta Cheese
 2 Tablespoons of Low Fat Fine Shredded Mozzarella Cheese  
8 Deseeded Green Olives,halved 
Dry Oregano
 Salt 
Olive Oil 


Place spinach, artichoke hearts, feta cheese, mozzarella cheese and tomatoes on the crust.
 Then sprinkle some salt, dry oregano and drizzle some olive oil on top. 
Place in a preheated 375 degree oven for about 5-7 minutes. 
Remove from oven and slice to serve. Enjoy! 

*This portion is for one person. Its super light so it doesn't feed two. 

Quinoa Pizza Bites

Makes ~40 bites

2 cups cooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 tsp minced garlic
1/2 cup fresh basil, chopped
1 cup chopped pepperoni slices
1/2 tsp seasoning salt
1 tsp paprika
1 tsp dried crushed oregano
pizza sauce for dipping

1. Preheat oven to 350 degrees.
2. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and press down gently to compact.
4. Bake for 15-20 minutes.


find it here!

Nutritional Information for 5 bites per My Fitness Pal: Calories - 175, Fat - 10g, Protein - 9g, Fiber - 2g, Calcium - 10mg, Carbs - 12g

Pesto Stuffed Portobello Pizzas

BodyRock.tv Portobello Pizza

Ingredients:
4 tomatoes, chopped
4 large portobello mushrooms,
4 cloves of garlic,
lemon,
1 leek, chopped
1 onion, chopped,
fresh basil,
parmigiano reggiano cheese,
fresh parsley,
olive oil,
salt.


Directions:Heat up about 2 table spoons of olive oil.

Stir the onion until it’s slightly brown.

Squeeze about 1 table spoon of fresh lemon juice over the ingredients.

Add about 5 leaves of chopped fresh basil.
Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up.

Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmegiano cheese. Place the baking sheet into the preheated oven and bake for 12 minutes at 400F

Sprinkle with fresh chopped parsley. Ready to serve
____

Pesto Stuffed Portobello Pizzas

4 Portobello mushroom caps, stems removed
1/2 cup Basil Lemon Pesto (or other Clean pesto sauce)
4oz fresh mozzarella, drained and sliced 1/4-inch thick
4 campari tomatoes or other vine-ripened tomatoes, sliced 1/4-inch thick

1. Preheat oven to 425 degrees

2. Using a soup spoon, scrape out gills from underside of portobellos caps and discard. Spread 2 Tbsp pesto in scraped-out hollow of each mushroom cap. Top with mozzarella and tomato slices, enough to cover top of each mushroom.

3. Place pizzas on a baking sheet and bake in the oven until mozzarella is melted and portobello mushrooms are cooked, but hold their shape still, about 10 minutes.

Servings 4 x 1 pizza
Calories: 201
Protein: 12g
Fat: 14g

The Flat Belly Diet - DINNER

California Turkey Salad = 408 calories
2c. mixed baby greens (15)
2T. light Balsamic Vinaigrette (45)
3oz. browned ground turkey (130)
2T. crumbled gorgonzola (50)
2T. walnuts (82)
1 small pear (86)

Chicken Caprese = 421
2oz. grilled chicken breast (60)
1/2 c. steamed rice (150)
- serve with salad-
1 plum tomatoe, sliced (12)
1oz Polly-O part-skim Mozzarella (70)
2 fresh basil leaves (0)
1 T. EVOO (124)
1T. balsamic vinegar (5)
cracked black pepper

Grilled Chicken Salad = 385
2c. mixed baby greens (15)
2T. balsamic vinegar (10)
1T. EVOO (119)
3oz. organic grilled chicken breast (30)
1/2 c. broccoli (20)
3/4c. shredded carrots (38)
1/4c. sliced red onion (23)
3/4 c. Cascadian Farm Organic Sweet Corn, thawed (70)
pepper, to taste

Mexicali Salad = 374
2 c. mixed baby greens
1/2 c. Amy's Organic Refried Beans with Green Chiles
3/4 c. Sweet corn
1/4 c. sliced red onion
1/4c. salsa
1/4 c. avocado

Pepperoni Pizza = 374
1 flat Thomas Multigrain Pita (140)
1 T. evoo (brushed on one side of pita)
1/4c. Newman's Own Marinara Pasta Sauce (30)
13 slices LightLife Smart Deli Pepperoni (40)
2T. Shredded Italian Cheese blend (45)
- warm under broiler

Pineapple Ham Pizza - 429 

1 flat Thomas Multigrain Pita (140)
1 T. evoo (brushed on one side of pita)
1/4c. Newman's Own Marinara Pasta Sauce (30)
1/4 c. drained pineapple bits
1/4 c. red bell peppers, chopped
2oz. uncured BlackForest Ham, chopped (50)
2T. crumbled gorgonzola
- warm under broiler

Pork with Szechuan Vegetables = 399
2c Cascadian Farm Organic Chinese Stir-Fry Vegetables (50)
1T. EVOO
Ground Szechuan Peppercorns
3oz pork tenderloin, sliced (115)
1/2 c brown rice (110)

Ricotta Calzone = 399 calories
1/4 c. nonfat ricotta cheese (50)
2 sundried tomatoes jarred in evoo, diced (20)
1T. evoo
1 tsp. minced garlic
4 fresh basil leaves, sliced
- stuff all of this into-
1 Thomas Multigrain Pita (140)
- warm under broiler until pita is golden and cheeses are bubbly
- serve with 1/2 c. Newman's Own Marinara Pasta Sauce (60) for dipping.

Salmon Steak Almondine = 384
4oz. grilled wild Alaskan salmon (215)
1 1/2 c. green beans, steamed
pepper
2T. sliced almonds

Turkey Quesadilla = 346
1 Laughing Cow Light Garlic & Herb Wedge (35), spread on
1 Thomas Whole Wheat Sahara warp (170)
2oz. Applegate Farms Antibiotic-free Honey Maple Turkey (50)
1/3 c. spinach leaves
2T. crumbed feta (40)
10 sliced large black olives
- fold over and heat on a nonstick pan over medium heat

Turkey Tacos = 424
1/4c. chopped red bell pepper, sauted
2T. sliced red onion, sauted
in 1 T. EVOO
3oz. ground turkey (130), browned
    spread evenly among:
3 6inch corn tortillas (135)
    top with:
2 T. chopped green onions
1/4c. shredded carrots

Wild Salmon Cashew Salad = 201
2 c. mixed baby greens (20)
1T. Dressing (45)
2oz. TJs canned wild Alaskan salmon (60)
2T. cashews (85)
2T. Red Onion (11)
1/2 Clementine (25)

Sausage-crust Pizza [2 recipes]

Sausage Pizza recipe is ridiculously simple, thank you Heather Clark!

Ingredients:
- 1 lb sweet Italian turkey/chicken sausage
- Vegetable toppings (I use 1 sweet onion and 2 bell peppers, and a handful of kalamata olives)
- 4 to 8 oz no-salt-added tomato sauce (canned)
- Italian seasonings to taste (I use basil, oregano, thyme, salt, pepper, garlic powder, onion powder)
- 4 oz shredded part-skim mozzarella cheese
- grated Parmesan cheese to taste

1. Preheat oven to 400F. Remove sausage from casings. Spread into a 9-inch pie plate, using your hands. Bake 10 min or until sausage is firm. Carefully pour off any excess fat.


2. Combine canned tomato sauce and Italian seasonings in a small bowl. Spread over cooked sausage crust.

3. Spoon half of sliced veggies over sauce, sprinkle with the moz and parm. Top with remaining veggies.

4. Bake 8-10 min or until cheese is melted.

**Optional: The recipe says to saute your veggies first. I've never done this. But if you use mushrooms as a topping, it might be good idea, to develop their flavor.

That's it! Super easy 


 Oh, by the way, the recipe is adapted from "Incredibly Easy Gluten-Free Recipes."




---

Low Carb Sausage Pizza Crust

2 pounds sausage
1 - 8oz can unsweetened tomato sauce
6 oz cheese
½ cup parmesan
½ Red onion, chopped fine
6 cloves garlic, chopped fine
3 tablespoons Italian herbs dry, ½ cup fresh
½ stick butter
salt and pepper

1. Press ground sausage into a deep cookie sheet, right to the edges and flat, but not too thin because it will shrink up as it bakes. Preheat oven to 350 degrees F.

2. Cover the top of the raw sausage with some salt and pepper and an even coating of the parmesan. Put into the preheated oven for 30 minutes or until edges are nice and brown.

3. In a frying pan on medium, melt the butter and add red onion and garlic. Add salt to sweat those bad boys for 5-6 minutes. Turn off the heat.

4. In a bowl mix the tomato sauce and cooked onions and garlic, add the basil, and mix. Allow to sit while sausage crust bakes. Flavors must meet each other and say howdy neighbor.

5. Spread sauce mixture on sausage crust, leaving the oven on. Add more parmesan and shredded cheese. Add all the toppings you want. Return to oven for 20 minutes or until it’s the way you like it. I likes bubbly and a little browned.

6. Allow to sit for 10 minutes before slicing. Stores and reheats awesomely!


I highly recommend green leafy veggies for toppings including spinach, green and red peppers, finely chopped kale or collards, broccoli and ham, chicken, onion, and hot sauce.




From the Rebel with a Spatula

cauliflower crust pizza [2 recipes]

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*


directions:

To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

Serves 2;

Found at  Eat.Drink.Smile

 Adapted from Your Lighter Side.




-- from RecipeGirl---


CRUST:1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits
Directions:


1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
Tips:


From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.

*Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Alfredo with sausage, mushrooms, Provolone & Asiago cheese
Barbecue sauce with shredded chicken, green onions and smoked gouda
*This pizza is best served on a plate with a fork.

Nutritional Information per serving

 FOR THE WHOLE PIZZA- per slice:
Serving size: 1 slice
Calories per serving: 151
Fat per serving: 7.2g
Saturated Fat per serving: 4.1g
Sugar per serving: 3g
Fiber per serving: 2.2g
Protein per serving: 12.6g
Cholesterol per serving: 53mg
Carbohydrates per serving: 9.2g


Nutritional info per serving for 

JUST THE CRUST- per slice (if you want to do your own toppings):
Serving Size: 1 slice (pizza cut into 6 slices)
Calories 84, 

Fat 4.3g, Sat Fat 2.6g, 

Cholesterol 40.8mg, Sodium 166mg,

 Carbohydrates 4.6g, 

Fiber 1.9g, Sugar 0g, Protein 7.1g
WW Points Plus: 2 Old Points Program: 2

Cauliflower Pizza Bites

Makes 24 Cauliflower Pizza Bites

Ingredients:2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
1/4 Cup Egg Whites
1 Cup 1% Cottage Cheese (drained)
1 Tsp Oregano
2 Tsp Parsley
1/4 Tsp Garlic Powder
1 Tbsp Coconut Oil (Optional)
1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:Pre-heat your oven to 450 F.
Using a healthy cooking oil spray your mini muffin tin.
In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
Place all other ingredients the food processor and blend until smooth.
In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
Place in your oven and bake for 25-30 minutes.
Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
Enjoy!

See how to make more recipes with cauliflower including full sized pizzas, whipped potatoes, and fried rice here.

For fun topping ideas click here.

Tips – Here are my main tips to make your pizza bites crusty:
Make sure your cauliflower is dry after washing.
Bake until crust-like. If you peak at your crust at the recommended cooking time and they are not golden… cook longer.

Original Recipe

Pizza per Uno with Garlic, Spinach & Fresh Mozzarella (or with Portobello Mushrooms)

Recipe makes 2 pizzas

2 whole-wheat, sprouted-wheat or gluten-free pitas
     OR
2 large portobello caps, stems removed
1/2 cup natural salt-free tomato sauce
1/4 to 1/2 tsp red pepper flakes
2-3 cloves of garlic, pressed or finely minced
1 cup loosely packed spinach or other winter greens, finely chopped
2oz fresh mozzarella, thinly sliced into rounds
2tbsp minced fresh basil leaves

1. Preheat over to 400.
2. In a small bowl combine tomato sauce, red pepper flakes, & minced garlic ; stir to mix well.

3. Place both pitas on a baking sheet. Using a spon, divide sauce mixture evenly between pitas, leaving 1/4-inch border around edges.

4. Sprinkle the spinach & then arrange mozzarella rounds over top of greens, dividing both evenly.

5. Bake for 8-10 minutes, until greens are wilted and mozzarella is melted.

6. Remove from oven, sprinkle with basil, dividing evenly, and serve immediately.

Nutritional Information (1 pizza)
Calories - 183
Fat - 5g

Sat. Fat - 3g
Protein - 13
Fiber - 4g

Sugars - 3g
Carbs - 24g

Source: "The Best of Clean Eating 2" Cookbook, page 195

crustless [crazy-quick crust] pizza

Crustless Pizza

(adapted from Nigella Lawson’s Kitchen; serves 2-4)

1 egg

100g plain flour

a pinch of salt

250ml milk

butter, for greasing

100g grated Cheddar cheese

toppings of your choice (eg. pepperoni slices, turkey ham, cherry tomatoes)

1. Preheat oven to 200C.
2. Whisk the egg, flour, salt and milk to make a smooth batter. Stir in half of the grated cheese.
3. Grease an 8-inch round baking pan/pie dish, and pour the batter into the dish.
4. Bake for 30mins, then remove the pan from the oven. Add your toppings, and sprinkle with the remaining cheese. Return to the oven, and bake for another 2-3mins, until the cheese has melted.

more of this chef's creation here

Grilled Zucchini Pizza Slices

This is only a recipe in the very loosest sense of the word, because anything you like on pizza could be cooked on top of a thick slice of grilled or broiled zucchini. I'm a pepperoni girl, so of course I had to have that, but the topping options are endless here. Admittedly, this is not a pizza in the truest sense of the word, but if you'd like pizza flavors with a "crust" that's gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did!

--large zucchini slices, cut 3/4 inch thick (see recipe notes)
--olive oil, for lightly brushing both sides of pizza and oiling grill grate
--pizza sauce of your choice (I used canned red sauce, but you could also use Basil Pesto or white sauce. Extra sauce can be frozen for later. Choose sauce with the lowest grams of sugar for the South Beach Diet.)
--grated cheese (I used a blend of low-fat cheese called "pizza cheese," but you can use any cheese you'd enjoy on pizza.

--pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you'd like on pizza.)

Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)

Cut zucchini into thick slices about 3/4 inch thick. (I used 8-Ball zucchini, which made lovely round slices, but you can cut the zucchini into round slices or lengthwise slices, depending on what shape the zucchini is. I wouldn't use enormous zucchini with large seeds for this recipe.)

Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. (If the zucchini has a side that's slightly larger, grill that first so it will be the "top.") If desired, you can heat the sauce while the zucchini grills. (I did, but next time I might not bother.)

Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen. Add sauce, cheese, and other toppings as desired. (I spread each slice of zucchini with about 1 T red pizza sauce, then sprinkled each piece with a generous pinch of pizza cheese, added 4-5 slices of turkey pepperoni, and sprinkled over a tiny bit more cheese.)

Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)

Remove zucchini pizzas from grill and serve hot.

click here to visit Kalyn's Kitchen for the recipe

Cold Veggie Pizza with Homemade Ranch Seasoning

Ingredients
2 cans of refrigerated croissant dough (I used Trader Joe's brand)
1 cup neufchatel (lower in fat than traditional cream cheese), softened
1/2 cup Greek yogurt
1 clove garlic, minced
2 Tbsp. Ranch Dressing mix*
1/4 tsp black pepper
1/2 tsp celery seed
1/4 tsp paprika
2 cups chopped veggies of your choice**

* Homemade Ranch Dressing Seasoning Mix

2 Tbsp dried parsley . 1 tsp dried dill . 1 tsp garlic powder

1 tsp onion powder . 1/2 tsp dried basil . 1/2 tsp pepper

-- Add each of the dried spices to a bowl and gently stir.

** I took the easy way out and bought a mixed bag with broccoli, cauliflower and carrots, and chopped it up. Bell peppers, onions, even cucumber would also be great.

Directions:
Unroll the cans of croissant rolls and place on a baking sheet. Press together so it forms one big rectangle without seams. Bake according to package and allow to cool.

In a mixing bowl, combine the cream cheese, Greek yogurt, Ranch, and seasonings until smooth.

Spread the dressing over the crust in an even layer. Top with chopped veggies and cut into even squares. Serve cold.

click here and keep scrolling for the recipe

Mini Egg Pizza

Grain-Free, Gluten-Free, Corn-Free, Soy-Free, Sugar-Free, Tree-nut Free, Peanut-Free (contains eggs)

Ingredients:

1 Tbsp lard or olive oil

1 small red onion, diced

1 Tbsp tomato paste

2 C tomatoes, diced (or one 14 oz. can, strained)

1 C pepperoni, diced

10 eggs

1 tsp salt

1 tsp dried oregano

1 tsp dried basil

¼ tsp black pepper

1 C black olives, chopped (optional)

1 C mushrooms, chopped (optional)

Instructions:

Heat lard or olive oil over medium heat

Saute onions until almost softened, about 5 minutes

Add tomato paste, cook and stir for one minute until well incorporated with onions

Add tomatoes, cook 2 minutes stirring frequently

Add pepperoni, cook together for 4 minutes, stirring frequently

Crack and beat eggs until fluffy and bubbly

Add oregano, basil, salt and pepper to eggs and mix

Grease muffin tin cups (eggs will stick) or use a silicon pan or liners

Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup

Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)

Bake at 325 degrees for 25-30 minutes, or until tops become golden brown.

Makes 16-24 pizzas, depending on how much you fill the cups with toppings. We filled our muffin cups about 50% with toppings and 50% with eggs and had 20 egg cups.

Here's the link