When Tastebuds first opened, I sold what we called ‘vegetarian wraps’. One day, instead of rolling a vegetable laden wrap, I left it opened and cooked it like a pizza for lunch; it was one of my most successful creations. I calculated the weight watchers points ,and renamed it the waist watcher pizza.
Tip: In the store, I used 12 inch whole wheat wraps which are about 4 points each. At home though, I usually buy the 6 inch whole wheat or spinach wraps that are about 2.5 – 3 points each and are the perfect size for a light dinner that includes a soup or side salad.
12 inch whole wheat tortilla wrap
2 cloves fresh garlic, crushed
½ cup tomato sauce
¼ cup diced tomatoes
1 cup frozen spinach, thawed and drained
1 cup sliced button mushrooms
1 red pepper, sliced long
¼ cup black olives
½ red onion sliced
4 oz low-fat or skim grated mozzarella cheese
pinch of dried oregano
pinch of kosher salt
pinch of black pepper
Preheat oven to 375 degrees.
For this recipe you need to evenly divide all the ingredients between the two tortillas.
Spray non-stick spray on a large cookie sheet or baking pan. Lay tortilla flat on tray, and spread the fresh garlic all around. Pour tomato sauce onto tortilla and spread evenly and then start layering each vegetable, one on top of another, like you would when making a traditional vegetable pizza. Top all the vegetables off with grated mozzarella, sprinkle some oregano, salt and pepper on the pizza and place in hot oven. Bake pizza for about 15 minutes or until cheese has fully melted and the edges of the tortilla have turned crispy brown.