Crunchy Whole-Wheat Veggie Pizzas

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This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts--a trick inspired by our friends at seriouseats.com.

By Ann Taylor Pittman
Recipe by Cooking Light October 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
22 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 pizza)
Nutrition Info
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Ingredients

Directions

  • Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; sauté 6 minutes or until tender and mushroom liquid evaporates.

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  • Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.

  • Combine tomato sauce, ­oregano, and salt in a microwave-safe bowl; ­microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.

  • Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with ­remaining pizzas.

Nutrition Facts

Per Serving:
319 calories; fat 15.9g; saturated fat 6g; mono fat 6.3g; poly fat 1.5g; protein 18g; carbohydrates 29g; fiber 4g; cholesterol 23mg; iron 1mg; sodium 643mg; calcium 327mg.
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