I’ve written about how I’m on a journey to resolve insulin resistance and eat a prediabetes diet. As such, I’ve tried several low-carb pizza crusts in my quest to balance my love for pizza with my need to limit starches. Without much gluten some crusts tend to completely fall apart when you go to roll them out. This cauliflower pizza crust is my husband’s current fave (and he doesn’t even need to eat low-carb!)
However, since it’s still a bit labor-intense (not to mention adds yet more cheese to an already cheesy dish), I’ve opted to just use whole grain flat tortillas, which naturally reduce the amount of carb due to their size and fiber content. If I’m to be honest, though, what I personally end up doing is just scraping off the super yummy toppings and eating them off the fork, along with a salad side. After all, most low-carb pizza crusts are really just a conduit for the toppings. Here, I’ve included the two variations we tend to enjoy again and again. For help tailoring your own healthy eating prediabetes or diabetes diet or weight loss plan, I’d be happy to hear from you. Please contact me today for a complimentary consultation.
Either variation serves 4 (or cut each recipe in half and do both variations at the same time)
Low-Carb Pizza Ingredients
4 whole grain flat tortillas
For the chicken pesto pizza:
1/2 to 1 lb chicken breast, cooked and shredded
3-4 Tbsp prepared pesto
2 large slice light provolone cheese, cut into very small squares
1 to 1 1/2 cup light or organic mozzarella cheese
1 medium to large tomato, chopped
For the mushroom pepperoni pizza:
4-5 Tbsp low-sugar pizza sauce
2 cup light or organic mozzarella cheese
1 1/2 containers (8-10 oz) Cremini mushrooms, rinsed, microwaved for 2 minutes, then drained
.15 lb uncured pepperoni slices (about 8 slices per tortilla)
Low-Carb Pizza Directions
- Cook and shred the chicken, or microwave the mushrooms– if you haven’t already done so.
- Preheat oven to 400 degree F.
- Lightly grease two large baking sheets with olive oil, and place two tortillas on each baking sheet.
- For the chicken pesto variation: Spread the pesto evenly, then top with the cut provolone pieces, shredded mozzarella cheese, and cooked shredded chicken.
- For the mushroom pepperoni version: Spread the pizza sauce evenly, then top with the mozzarella cheese, squeezed-dry mushrooms, and pepperoni slices.
- Bake in the preheated oven for 4-5 minutes, switch trays between top and bottom racks, and bake another 4-5 minutes. (If doing the chicken pesto version top them with the tomato chunks when you pull them out to switch racks halfway through.)
- Serve the pesto pizza with additional pesto for topping.
