Vegetarian Chili Pizza
Who says pizza needs to have meat? Try this vegetarian chili pizza recipe for a spicy and savory twist on the classic dish.
Prep Time 8 minutes mins
Cook Time 2 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine American
Servings 1 people
Calories 298 kcal
- 1 small tortilla preferable whole grain or low carb
- 1 tablespoon tomato paste
- kosher salt
- chili powder for spinkling
- cumin for spinkling
- handful of baby spinach chopped small
- ½ cup cooked kidney beans 42g (mine were rinsed from a can)
- 1 oz low fat Mexican Cheese Blend 28g
- Dried Cilantro for sprinkling
Preheat the broiler and place the rack 2 notches down from the top.
Lay the tortilla on a sheet of aluminum foil and cook it under the broiler for 1-2 minutes until it crisps a little.
1 small tortilla
Smear the tomato paste on the warm tortilla. Sprinkle libreally with kosher salt, chili powder and cumin.
1 tablespoon tomato paste, kosher salt, cumin for spinkling, chili powder for spinkling
Top with the spinach and beans.
handful of baby spinach chopped small, ½ cup cooked kidney beans
Sprinkle the cheese and cilantro on top.
1 oz low fat Mexican Cheese Blend, Dried Cilantro for sprinkling
Place it back in the oven under the broiler for about 4 minutes until cheese is melted and the ends start to brown.
Calories: 298kcalCarbohydrates: 39gProtein: 18gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 960mgPotassium: 597mgFiber: 8gSugar: 4gVitamin A: 602IUVitamin C: 5mgCalcium: 404mgIron: 4mg