Devin Alexander’s Blanca Arugula Pizza

I am always looking for healthier ways to make pizza.  Below is one of the best I have ever made. YUM!! Give it a try.  The recipe below came from

The Biggest Loser Quick & Easy Cookbook: Simply Delicious Low-calorie Recipes to Make in a Snap

Blanca Arugula Pizza

1 (10″) all-natural sprouted grain tortilla or other all-natural, low-fat wholegrain tortilla (I used French Meadow Bakery Organic Sprouted Grain Tortillas) 

1/4 cup all-natural, fat-free ricotta cheese

1/4 teaspoon garlic powder

Sea salt, to taste

Fresh ground black pepper, to taste

2 cups arugula leaves

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon extra-virgin olive oil

1/4 ounce shaved Parmesan or Romano cheese

Preheat the oven to 400°F.

Place the tortilla on a small nonstick baking sheet. Bake for 2 to 4 minutes per side, or until crisp. If air bubbles form during baking, poke the tortilla with a fork and then use a spatula or oven mitt to press the air out.

Meanwhile, in a small bowl, stir together the ricotta and garlic until well combined. Season with salt and pepper. Using the back of a spoon, spread the mixture evenly over the crisped tortilla, leaving about a 1/2″ diameter bare. Bake the pizza for 3 to 5 minutes, or until the mixture is warmed through.

In a medium glass or plastic bowl, toss the arugula with the lemon juice and olive oil. Season with salt and pepper. Top the pizza evenly with the arugula, followed by the Parmesan. Serve immediately.

Makes 1 serving

Per serving: 263 calories, 18 g protein, 34 g carbohydrates (5 g sugar),

5 g fat, 2 g saturated fat, 17 mg cholesterol, 6 g fiber, 357 mg sodium


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