Pizza. Doesn’t that word just make you smile? Well, let’s back up. It probably makes you smile ever so briefly as you remember the childhood nostalgia that goes hand in hand with pizza parties and late night college binges. Pizza usually means friends, celebrating and fond memories. For us adults, however, smiles generally turn to frowns when we remember that pizza isn’t the most ideal or blood sugar stable choice, because left to our own devices, 1 slice easily turns into 3, 4 or more. Whether it’s the thick doughy crust, or the gooey melted cheese that hooks you and takes you to that loathsome place of regret, my best advice is to avoid pizza’s hypnotic powers and kick the Italian booby-trap to the curb by trying this fresh, healthy and flavorful tortilla pizza that’s satisfying and won’t have you craving every carb in sight hours later.
The key to this little circle of happiness is to purchase Brown Rice Tortillas. They crisp up very nicely in the oven and are sturdy enough to hold the mountain of toppings I like to pile on. The second key ingredient is a high quality balsamic vinegar. My choice for this pizza was actually a raspberry vinegar. It added just a hint of sweetness that complimented the caramelized onions, and cut the spicy bitterness of the fresh arugula. Vinegar is low in calories and packs a punch, so use it often in your dressings, or as a drizzle to give your recipes a zing without any fat.
This recipe is under 400 calories and contains a good balance of protein (from the chicken), fat (from the nuts) and carbohydrate (from the tortilla). If you need to keep your carbs below 30 grams, you may need to try a low-carb tortilla option.
- 2 Brown Rice Tortillas
- 2 wedges Laughing Cow Light Swiss Cheese
- 6 ounces grilled chicken, chopped
- 1 medium onion, sliced thinly
- 3 Tbs high quality vinegar, preferably a sweet variety
- 2 cups, plus 1 cup arugula, or an arugula blend, which is my preference
- 1/4 cup sliced raw almonds
- 2 teaspoons agave
Preheat oven to 400 degrees. Caramelize your onion. During the last minute of cooking, toss in your balsamic vinegar and your two cups of arugula and stir until the arugula starts to wilt (less than one minute). Remove from heat. Place your two tortillas on a baking sheet and place in oven for two minutes. Remove and spread each tortilla with one wedge of cheese. Sprinkle chopped chicken over the tortilla and divide your onion and arugula mixture over the top of each tortilla. In another pan, sprayed with cooking spray, toss your almonds in over a medium flame. Allow to heat up for one minute. Add agave and stir until all pieces are coated, shaking the pan, for another minute. Carefully spoon almonds over the pizzas. Top each pizza with divided remaining arugula. Place in oven for 8-10 minutes.