Pizzadillas

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*)

Pizzadillas

4.5 from 2 votes

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Course: Appetizer, lunch, Snack

Cuisine: American, Italian, Mexican

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1

Author: DJ Foodie

Ingredients

• 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

Instructions

• 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.
• Enjoy!

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* Learn More: More about this recipe and nutrition …