Servings: 1 Prep: 5 min Cook: 5 min Total: 10 min
This is kind of a silly one, but it’s fun, quick, and… is basically pizza! Or, more specifically… Pizzadillas!
Over the years, I’ve cooked and photographed well into the thousands of recipes. I have no clear sense of which have made it to a book or my website, but I know I have loads of photos “in the bank”. This is one of those recipes.
Some of the time, I don’t post them because I simply forget I have them. Other times, it’s because the recipe wasn’t great, or the photographs were lackluster. It’s not entirely unlike me to make a recipe as an experiment and it fails. Then, there are recipes like this one… recipes I no longer eat, as my own dietary style has evolved beyond them.
However, recipes like this were once vital to my success!
The specific issue with this recipe is the tortilla being used. It’s a Mama Lupe’s Low-Carb Flour Tortilla. I used to eat these like they were going out of style. I’d buy cases of them, then freeze the baggies, going through a bag a week. I’d use them for everything from chips and burritos, to layered casseroles, sandwich wraps, and more. I LOVED these things, once upon a time. Clearly, they held a special place in my heart. They’re every bit as good as a wonderful, fresh, authentic mediocre flour tortilla. They’re easy to use. Meals and snacks become a snap!
So, Mr. Foodie… what’s the deal, then?!
They stalled me. As I got closer to my goal, I found I had to work towards cleaner, less processed foods. Once I gave up some of these modern, manipulated ingredients, my weight loss continued. Now, in maintenance, these are FAR preferable to the real deal. However, after months of eating clean, I started to layer back in some of these types of foods. They triggered me. They caused cravings. They made my looney mind, just that much more loco. They made me want to eat more of them, as well as anything else in the fridge, on the countertop, at the store, at the local Pizza Hut, etc. They fed the gremlins…
Once I realized my reaction to these kinds of foods, I completely cut them out of my life. I stopped talking about them. I stopped thinking about them. I just moved on to an equally delicious, yet cleaner, way of eating.
However, years later and through my thousands of chats with y’all, I started to realize the importance of these kinds of foods. I would never have made it, did they not exist!
In all seriousness, my own meals are almost always some kind of very basic meat and veggie stir-fry, punctuated with a cup of ice cream. If I had told myself that I’d be limited to just that, 10 years ago, I really don’t think I would’ve stayed on the path. I LOVED pizza WAY too much. I was a chef! Limiting my repertoire would’ve been a jail sentence! It’s like those chefs you occasionally hear about, who lost their sense of taste or smell. That’s what limits feel like to me. However, I’ve rewired my thinking, prioritizing how my body reacts to my foods over my hankerin’, bulging eyes and drooling mouth. And I do occasionally eat things like this (as well as the real thing), but it’s all been massaged into a more robust approach, allowing me anything I want… thoughtfully.
I just thought I would share this. I feel there’s an important lesson in it. I also believe these kinds of foods are great for beginners, weening themselves off the hard stuff. It’s also great for those who aren’t triggered by these kinds of foods. Finally, it’s a super quick, sublimely wonderful lunch, snack, or dinner! (If you eat 5 of them… *wink*)
PizzadillasPrint Pin Rate
- 1 low-carb flour tortilla
- 1/4 cup low-sugar pizza sauce divided
- 1/4 cup grated low-moisture mozzarella
- 1/4 cup grated parmesan cheese
- 1 oz sliced pepperoni
- Pre-heat a large sauté pan over medium-low heat.
- Lay a flour tortilla on a cutting board. Spread half of the pizza sauce evenly around the surface of the tortilla.
- Place the tortilla in the pan. Turn the heat to low.
- Sprinkle the mozzarella and parmesan evenly along one half of the tortilla.
- Top the cheese with slices of the pepperoni, evenly distributing them over the top.
- Fold the empty side of the tortilla over the top of the cheese and pepperoni, forming a half-moon shape. Gently press down on the top of the tortilla.
- Allow the tortilla to cook in the pan, using a spatula to gently lift the corner and check the color. Once the tortilla has a nice golden-brown color to it, gently flip it over, to brown the other side.
- Once both sides of the tortilla are browned and crispy, place the pizzadilla on a cutting board.
- Pour the remaining pizza sauce into the still hot saute pan, just to warm it up.
- Cut into the pizzadilla into wedges. Serve with the hot pizza sauce, as a dip.
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* Learn More: More about this recipe and nutrition …
6 thoughts on “Pizzadillas”
Oooh yummmm! I tend to stay awayvf4om the Frankenfoods too but sometimes you just want something easy and moorish without the carb hangover and I think this fits the bill nicely, thank you! Sometimes simple is the best (hurries off to find LC tortillas here, will probably be atkins which are kinda cardboardy but… meh still works! lol)
Hiya Nikki! Yep! This is super simple and quite tasty. I’ve never had the Atkins tortillas, but I’ve definitely tried a wide variety of them. Most are cardboardy. The Mama Lupe’s somehow maintain their moisture and softness. Could be extra unhealthy shenanigans and chemical wizardry, but … them things ARE tasty! I hope you enjoy them! 😀
Hi! We’ve also been on the quest for the perfect low-carb pizza… for over five years. A few months ago, we found the one that has finally satisfied us! Try the low-carb deep-dish pan pizza from Diet Doctor. Two thumbs up! 😁
Hi there! Yep! That’s a twist on the Fat Head dough. I have at least one or two similar recipes in my upcoming Italian book. It’s a fantastic approach to pizza!
Can’t wait to try the recipe! Thank you for the blog. I enjoyed reading it & agree that it’s important to find a way to make this a lifestyle to prevent slipping back to SAD & weight gain. FYI, the link for the tortillas show that the total carb is 10g with 7g fiber & suspect the reason they are so much better than other options is the wheat gluten. Even though I’m sensitive to gluten, I will occasionally indulge in these products.
PS Love your books – I’ve got both of them!
Hi Lisa, I couldn’t agree more! As to the tortilla, I suspect the company modified their tortillas nutrition facts. I do my best to report accurate information, but the products change, information changes, etc. I just updated this recipe to reflect the new information. It’s worth noting that the net-carb count remains the same. Finally, I’m also sensitive to gluten, but also dip my toe into that pool from time to time. I always suffer and wonder why, yet those memories fade … and a month or so later, I’m back to it!