I LOVE IT!Tortilla Pizzas
Adapted from Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin, Copyright 2007 by Jacques Pépin.
Makes 3 pizzas, with 8 small servings per pizza
1. Preheat the oven to 500°F.
2. Oil a tortilla for each pizza: sprinkle olive oil on a sturdy cookie sheet or jelly roll pan, and press each tortilla in the oil on the tray to coat them well on one side, and then turn them over, so they are oiled on the other side.
3. Sprinkle 1 tablespoon of grated Parmesan cheese on top of each oiled tortilla. Add 1 thinly sliced small tomato, a good sprinkling of salt and freshly ground black pepper, and a good cup of grated mozzarella (about 4 ounces); buffalo or whole milk mozzarella is best, if you can get it.
4. Sprinkle on a little more salt and pepper, and top with about 1 tablespoon of good olive oil. You can cook the tortillas directly on the cookie sheet or directly on an oven stone.
5. Bake for 8 to 10 minutes, or until bubbly and crisp. Let the pizzas rest out of the oven for a couple of minutes, and then sprinkle with 1/4 cup shredded basil (from about 12 leaves). Cut into 8 wedges, and serve.
Toppings can be your choice: pepperoni, prosciutto, ham, sausage, ground beef, bacon, a little red onion or bell pepper (or even hot peppers if you like), herbs, whatever. You're not stuck with using mozzarella, either; try Gruyere or Fontina (easy melting) or even Cheddar or Colby/Jack to put a North American slant on things.
[EDITED] Macros on this break down to roughly 450 calories, 39g of protein, 27g of fat, and about 5 carbs. All depends on what you put on top. Macros are for "plain cheese" pizza.
Low-carb Tortilla Pizzas
Tortilla Pizzas
Adapted from Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin, Copyright 2007 by Jacques Pépin.
Makes 3 pizzas, with 8 small servings per pizza
1. Preheat the oven to 500°F.
2. Oil a tortilla for each pizza: sprinkle olive oil on a sturdy cookie sheet or jelly roll pan, and press each tortilla in the oil on the tray to coat them well on one side, and then turn them over, so they are oiled on the other side.
3. Sprinkle 1 tablespoon of grated Parmesan cheese on top of each oiled tortilla. Add 1 thinly sliced small tomato, a good sprinkling of salt and freshly ground black pepper, and a good cup of grated mozzarella (about 4 ounces); buffalo or whole milk mozzarella is best, if you can get it.
4. Sprinkle on a little more salt and pepper, and top with about 1 tablespoon of good olive oil. You can cook the tortillas directly on the cookie sheet or directly on an oven stone.
5. Bake for 8 to 10 minutes, or until bubbly and crisp. Let the pizzas rest out of the oven for a couple of minutes, and then sprinkle with 1/4 cup shredded basil (from about 12 leaves). Cut into 8 wedges, and serve.
Toppings can be your choice: pepperoni, prosciutto, ham, sausage, ground beef, bacon, a little red onion or bell pepper (or even hot peppers if you like), herbs, whatever. You're not stuck with using mozzarella, either; try Gruyere or Fontina (easy melting) or even Cheddar or Colby/Jack to put a North American slant on things.
[EDITED] Macros on this break down to roughly 450 calories, 39g of protein, 27g of fat, and about 5 carbs. All depends on what you put on top. Macros are for "plain cheese" pizza.
Adapted from Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin, Copyright 2007 by Jacques Pépin.
Makes 3 pizzas, with 8 small servings per pizza
1. Preheat the oven to 500°F.
2. Oil a tortilla for each pizza: sprinkle olive oil on a sturdy cookie sheet or jelly roll pan, and press each tortilla in the oil on the tray to coat them well on one side, and then turn them over, so they are oiled on the other side.
3. Sprinkle 1 tablespoon of grated Parmesan cheese on top of each oiled tortilla. Add 1 thinly sliced small tomato, a good sprinkling of salt and freshly ground black pepper, and a good cup of grated mozzarella (about 4 ounces); buffalo or whole milk mozzarella is best, if you can get it.
4. Sprinkle on a little more salt and pepper, and top with about 1 tablespoon of good olive oil. You can cook the tortillas directly on the cookie sheet or directly on an oven stone.
5. Bake for 8 to 10 minutes, or until bubbly and crisp. Let the pizzas rest out of the oven for a couple of minutes, and then sprinkle with 1/4 cup shredded basil (from about 12 leaves). Cut into 8 wedges, and serve.
Toppings can be your choice: pepperoni, prosciutto, ham, sausage, ground beef, bacon, a little red onion or bell pepper (or even hot peppers if you like), herbs, whatever. You're not stuck with using mozzarella, either; try Gruyere or Fontina (easy melting) or even Cheddar or Colby/Jack to put a North American slant on things.
[EDITED] Macros on this break down to roughly 450 calories, 39g of protein, 27g of fat, and about 5 carbs. All depends on what you put on top. Macros are for "plain cheese" pizza.
1 - 4 of 17 Posts
So are you saying with the tortillas are 5 carbs? Because there's really no carbs and cheese and the other things you put on top. I found some tortillas that were three carbs but I'd rather eat cardboard.Tortilla Pizzas
Adapted from Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin, Copyright 2007 by Jacques Pépin.
Makes 3 pizzas, with 8 small servings per pizza
1. Preheat the oven to 500°F.
2. Oil a tortilla for each pizza: sprinkle olive oil on a sturdy cookie sheet or jelly roll pan, and press each tortilla in the oil on the tray to coat them well on one side, and then turn them over, so they are oiled on the other side.
3. Sprinkle 1 tablespoon of grated Parmesan cheese on top of each oiled tortilla. Add 1 thinly sliced small tomato, a good sprinkling of salt and freshly ground black pepper, and a good cup of grated mozzarella (about 4 ounces); buffalo or whole milk mozzarella is best, if you can get it.
4. Sprinkle on a little more salt and pepper, and top with about 1 tablespoon of good olive oil. You can cook the tortillas directly on the cookie sheet or directly on an oven stone.
5. Bake for 8 to 10 minutes, or until bubbly and crisp. Let the pizzas rest out of the oven for a couple of minutes, and then sprinkle with 1/4 cup shredded basil (from about 12 leaves). Cut into 8 wedges, and serve.
Toppings can be your choice: pepperoni, prosciutto, ham, sausage, ground beef, bacon, a little red onion or bell pepper (or even hot peppers if you like), herbs, whatever. You're not stuck with using mozzarella, either; try Gruyere or Fontina (easy melting) or even Cheddar or Colby/Jack to put a North American slant on things.
[EDITED] Macros on this break down to roughly 450 calories, 39g of protein, 27g of fat, and about 5 carbs. All depends on what you put on top. Macros are for "plain cheese" pizza.
I have used those tortillas before and they taste good. But that 3 carb tortilla that's just not worth eating. I was wondering how they get away with four or five or even six carbs when it has a high amount of fiber in it. Are those really okay for a diabetic to eat or are they going to raise our blood glucose?Nemo, most of the carbs come from the tortilla and the tomato. I used a brand of tortilla called Mission Carb Balance. They claim 4 net carbs per tortilla. Note that they perform this magic through the use of modified wheat starch, which still affects blood glucose for some diabetics.
I'm no tortilla expert but these taste a lot like regular flour tortillas to me (and buried under a mound of tomato, cheese, and toppings, maybe even more so). I do make sure I use a small tomato, as they're deceptively high in sugars for a vegetable (yeah, I know, it's a fruit, etc. 🙂).
I remember Dr. Ken Berry saying something about what they're doing to lower the carbs and I don't think it was good. But I don't remember what he said I'll have to search it. Oh by the way your recipe went into my notebook of recipes. It's kind of like oh! why didn't I think of this! Thanks a bunch.
1 - 4 of 17 Posts
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