What if I told you this delicious, flavourful, spicy, cheezy, crispy-based pizza was only 180 calories, low in fat and 2 of your ‘5 a day’? Well, it is! And it’s one of the best pizzas I’ve had too.
The base is simply a low-fat tortilla wrap (you can buy low-fat shop-bought ones or make your own gluten-free ones).
It’s topped with spicy arrabiata sauce mixed with some nutritional yeast (optional, for a cheesey flavour), a selection of Mediterranean chopped veg and garlic, lightly fried with water or a low-cal olive oil spray and some fresh basil.
This pizza is also really nice served cold, making it the perfect healthy (and ridiculously tasty) lunch to take to work!
Vegan Tortilla Vegetable Pizza
Low-fat, low-cal vegan pizza that is 2 of your '5 a day' and tastes so delicious! Includes gluten-free option.
Ingredients
- 1 low-fat tortilla wrap, gluten-free, if needed
- Arrabiata sauce or plain tomatao sauce, see recipe below or use a low-fat shop bought version
- optional 2 heaped tbsp nutritional yeast
- optional 1 cal extra virgin olive oil spray
- 1/4 red onion, sliced
- 1/4 courgette, diced
- Mixture of bell peppers, sliced
- 1 clove of garlic, minced
- Fresh basil, chopped finely
Quick arrabiata sauce
- 1/4 cup tinned tomatoes or passata
- 1/2 tsp dried chilli flakes
- 1 clove garlic
- Fresh basil
Instructions
- Preheat the oven to 190c / 375f and make sure you have a grill rack or pizza tray (so the pizza can cook underneath).
- Make a quick arrabiata sauce by mixing the tomatoes, chilli flakes, garlic and basil together in a food processor until smooth.
- Top the wrap with 2-3 tbsp of the arrabiata sauce and mix in with the nutritional yeast.
- Heat a frying pan to medium heat and lightly cook the onion, courgette, peppers and garlic until softened, using a splash of water or a low-cal olive oil spray.
- Arrange the vegetables on top of the wrap and transfer to the oven using a spatula.
- Cook for 10-12 minutes, turning if necessary to ensure even cooking, until the edges are golden brown and crispy.
- Top with some fresh basil.
- Serve hot or cold. Keeps in the fridge for 1-2 days, covered.
Nutrition Information
Yield 1Amount Per Serving Calories 181Carbohydrates 30gFiber 5gProtein 7g
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