Tag Archives: pizza

Avocado and Chicken Pizza



Tortillas (like La Tortilla Factory Smart and Delicious tortillas that are lower in carbs and calories and higher in fiber)

Avacado Spread (recipe below) (2 cups)

Chicken, cooked and cut into 1″ chunks, or pulled apart

Pizza Toppings, such as:

red onion, diced

tomatoes, diced


reduced fat cheddar cheese

avocado, cut into 1″ pieces


Preheat oven to 400F. Place tortillas on a baking sheet and bake them for about 5-8 minutes (turning over halfway through), just enough to crisp them up a bit so you have a nice, crispy crust instead of a soggy, droopy crust. Be sure to keep an eye on them, you don’t want to burn them but if you don’t crisp them up enough, once the pizzas are loaded with toppings and baked, the crust won’t firm up as much.

Once the tortillas are crisped up a bit, pull them out of the oven and let cool for a few minutes. Spread each tortilla with about 1/2 cup of the avocado spread and sprinkle on toppings. Bake for about 6-8 minutes or until cheese is fully melted.

Nutritional Information, per pizza (makes 4 pizzas)

keep in mind, a lot of the fat in this comes from the avocado spread, which is a “good” fat

Calories: 475

Fat: 29 g

Carbs: 36 g

Sodium: 844 mg

Fiber: 20 g

Protein: 32 g

Sugars: 2 g

Avocado Spread

2 avocados

1 small onion, chopped finely

1 lime, juiced

2 tsp. garlic

1/2 tsp. salt

Cut the avocados in half, take out the pit and scoop the avocado out of the shells and into a medium sized bowl. Add remaining ingredients and mash thoroughly with a potato masher. Set aside. Makes about 2 cups.

Nutritional Information, per serving

(for 1/2 cup avocado spread, makes about 4 servings)

Calories: 156

Fat: 13 g

Protein: 2 g

Sugars: .4 g

Fiber: 6 g

Carbs: 10 g

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Pizza Quinoa Casserole


1 cup uncooked quinoa cooked in 2 C water (or about 3 1/2 cups cooked quinoa)
6 oz can tomato paste
1 Tbsp. minced garlic
1 med-large onion, chopped
2 tbsp water
1 Tbsp. Grapeseed Oil or Extra Virgin Olive Oil
1 tsp oregano
1/2 tsp fennel seed (I grind mine in a mortar & pestle)
1 tsp marjoram
1 Tbsp. Basil
1 Tbsp. dried parsley
pinch of sugar
1 tsp sea salt
1/4 to 1/2 tsp crushed red pepper (optional)
1 can diced tomatoes
3 tbsp nutritional yeast (optional but I used for a cheesy flavor)
1/2 cup shredded Italian blend or Mozzarella cheese, optional for topping

1. Rinse quinoa well (if needed; the quinoa that I buy is pre-rinsed so I don’t need to do this) and combine with water in a small pot over high heat.  Bring to a boil, cover and turn down to low and simmer for 15 minutes until all the liquid is absorbed, the quinoa is tender and completely cooked.  Remove from the heat and leave covered for 5 minutes while preparing the rest.*
2. Preheat oven to 350 degrees.  Grease 4 – 1 cup ramekins, 2 – 2 cup dishes or a larger casserole dish, depending on how you want to bake and serve this.
3. In a small bowl, combine the tomato paste with the garlic and onion, water and olive oil.  Mix well.  Add tomatoes and all the seasonings including the nutritional yeast if using.  Mix well again before adding the quinoa.  Once the mixture is completely mixed, taste for seasonings and add more salt as needed.  Divide among the dishes for baking, sprinkle with cheese if desired.
4. Bake 30-35 minutes until the cheese is golden and bubbly or until the quinoa on top is golden and crispy. Add any additional toppings if desired.
*For a quicker prep, cook the quinoa the night before and refrigerate to easily assemble the next evening.

Serves 4

Nutritional Information per serving

Nutrition Facts


User Entered Recipe


  4 Servings

Amount Per Serving
  Calories 384.4
  Total Fat 11.4 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 3.8 g
  Cholesterol 16.4 mg
  Sodium 660.1 mg
  Potassium 661.7 mg
  Total Carbohydrate 55.2 g
      Dietary Fiber 8.8 g
      Sugars 14.3 g
  Protein 19.3 g

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Carmelized Onion and White Bean Pizza

Caramelized Onion & White Bean Flatbread Recipe

from Eating Well


3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced lengthwise

1/4 teaspoon salt

20 ounces prepared whole-wheat pizza dough, thawed if frozen

2 teaspoons dried oregano

1 Tablespoon dried Basil

1/2 teaspoon freshly ground pepper

1 15-ounce can white beans, rinsed

3 tablespoons water

2 teaspoons white-wine vinegar (I used apple cider vinegar)

2 plum tomatoes, thinly sliced

1 cup finely shredded smoked Gouda, or Cheddar cheese

2 tablespoons pepitas, (hulled pumpkin seeds), optional


  1. preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
  3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  4. Stir oregano, basil and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
  5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Nutritional Information

Per serving (serves 6)

365 calories

11 g fat ( 3 g sat , 5 g mono )

10 mg cholesterol

51 g carbohydrates

13 g protein

6 g fiber

576 mg sodium

296 mg potassium

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Filed under Vegetables and Vegetarian Dishes