What do you have to stop yourself from buying when you go to the grocery store?
Maybe it’s a box of donuts, some deli fried chicken, or just a bag of potato chips.
Lately, I’ve found myself resisting the temptations of all the different pizzas that are in the frozen section. I put up a good fight for about a month until a buy one get one free sale came up, particularly for some tavern-style thin-crust pizzas I’ve been wanting to try. I ended up grabbing a couple and went on my way.
Now that they’ve been in my freezer for what seems like an ice age, the urge to toss them in the oven and make my weeknight dinner an impromptu pizza night has been strong.
I’ve gone as far as telling myself that it’s a small pizza and thin crust should have fewer calories, so it can’t be that unhealthy. Then I turned the pizza’s enticing front view around for just a second so I could get a look at the nutrition facts on the back. I was reminded that eating the whole pizza would net me 1600 calories and a whopping 96 grams of fat.
That was enough of a reason for me to slam it back into the dark depths of my freezer and not eat it until it accumulated frostbite. While I’m still going strong not eating 80% of my daily calories in one sitting, my desire for a thin-crust pizza hasn’t magically disappeared.
So, I found a fantastic alternative to traditional thin-crust pizza, the Crispy Tortilla Supreme Pizza. A high-protein pizza loaded with golden cheese, fresh sauce, and numerous toppings that have comparable calories to 1 1/2 NY-style pizza slices but in the whole pizza!
At 541 calories, you get a personal pizza that gives you 51g of protein, lots of veggies, and a good enough size to keep you satisfied.
Here are some notes about making this:
Customize your pizza with your preferred toppings.
If you can’t find turkey pepperoni, double the sausage on the pizza.
Use as many made-from-scratch ingredients as possible. Ingredients for a fresh pizza sauce and lean Italian sausage are below.
If you don’t like bison, replace it with another meat that’s at least 90% lean.
Save time by using pre-made pizza sauce and Italian chicken sausage. If you go this route, you can skip steps 1-3 below.
Let’s dive into the recipe!
51G Protein Per Pizza | 541 Calories | 30 Minutes | 4 Servings
RECIPE
Ingredient List
Pizza
4 large burrito tortillas
4 cups pizza sauce
8 oz fat-free mozzarella
8 oz part-skim mozzarella
4.5 oz turkey pepperoni
16 oz Italian bison sausage
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 large red onion, thinly sliced
4 oz sliced black olives
8 oz baby bella / cremini mushrooms
Olive oil spray
Pizza Sauce
32 oz canned whole San Marzano tomatoes
1 tsp olive oil
2 tsp honey
1 tsp salt
3 tsp garlic powder
2 tsp Italian seasoning
1 tsp onion powder
1 tsp fresh basil, chopped
Italian Sausage
1 lb 90/10 ground bison or ground meat of choice
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp fennel
1/4 tsp red pepper
1/8 tsp black pepper
Cooking Instructions
Make From-Scratch Ingredients 🍅
Blend all ingredients under the pizza sauce list. Add to pot and simmer for 5 minutes.
Mix all ingredients under the Italian sausage list in a bowl until all spices are well incorporated.
Brown the sausage in a pan preheated over medium-high heat. Add to a bowl and set aside.
Build The Pizza 🍕
Preheat a large oven-safe pan or skillet over medium heat. Spray with olive oil, then place the tortilla in the pan, bubbly side down.
Spread 1 cup pizza sauce on the tortilla then sprinkle 2 oz each of fat-free and part-skim mozzarella cheese on top.
Add 16 turkey pepperoni slices, 2 oz of Italian sausage, then all of the veggies. Preheat the oven broiler.
Place the pan under the broiler to cook for 2-3 mins. Take out of the oven and check the bottom of the crust for crispiness. If a crispier crust is desired, continue cooking the pizza on the stove for a few more minutes.
Remove from the pan and cut into slices. Enjoy!
Don’t forget to check out the archive here for other gourmet high-protein recipes.
Eat Well,
Marcus Matkins