Low Carb Pizza

by Jesse

If you are like me then you probably love pizza. As a matter of fact I would say that pizza is one of my all time favorite foods. The sucky part about pizza is that it can be very bad for you if you eat it tpz4077o often. Well I have found a great recipe from eatingwell.com about a low carb pizza that you actually grill. I think that we all can agree that incorporating a low carb pizza is much smarter. Also, the fact that you can enjoy a low carb pizza from that grill is super cool to me. The fact that it is a low carb pizza means that you won’t feel so bloated from all the dough afterwards.  I have to say that I am excited to try this out and look forward to enjoying more of a guilt-free low carb pizza.

 

Action Plan

Make the pizza and eat it. Let me know what you think of it in the comments section. Or email me jesse@fitnessofwealth.com

 

RECIPES


Grilled Pizza with Pesto, Tomatoes & Feta

From EatingWell Magazine Summer 2002 — Subscribe Now!
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NUTRITION PROFILE:

High Fiber | Low Cholesterol | High Calcium

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 pound prepared pizza dough, preferably whole-wheat
1/2 cup prepared pesto
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves, torn

1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

NUTRITION INFORMATION: Per serving: 430 calories; 16 g fat (4 g sat, 9 g mono); 14 mg cholesterol; 60 g carbohydrate; 13 g protein; 6 g fiber; 774 mg sodium.

 

  

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