This week from my table is cracker crisp pizza. I saw this recipe on Pinterest and thought I would try it out.
I love love thin crust pizza. I’m not always a huge fan of really doughy pizza. But it isn’t very filling (and tastes so good it’s hard to stop!) so I was intrigued by this recipe to make it healthier and cheaper on my own.
Such a success! The crust DID get crispy. I haven’t quite bonded with my oven in the apartment, food doesn’t really get super crispy. But the pizza did, much to my surprise. I have also had major fails with making pizza- soggy, undercooked, bland you name it. But I loved how this pizza tasted.
I put frozen spinach on mine because its the end of my 2 weeks between grocery trips and it was pretty much the only vegetable I had. I didn’t think it would taste as good as it did, I just squeezed the water out of it. But really, use any toppings you like on pizza! Try this out!
Cracker Crisp Pizza
2 whole wheat tortillas
1/4th cup veggie marinara sauce (I used Prego Garden Combo)
1/4th cup frozen spinach (or any other veggies)
1 teaspoon oregano
1/2 cup part skim mozzerella cheese
1. Preheat oven to 400 degrees. Place 2 tortillas on a baking sheet.
2. Spread with sauce, top with veggies, sprinkle with oregano and top with cheese
3. Bake for 10-15 minutes, until the cheese is melted and bubbling and the crust is crisp
Oh by the way, 2 pizzas = 460 calories, 27 grams of protein and 9 grams of fiber so yeah I ate both of them. You should too