Need a snack idea for girls’ night? Instead of ordering delivery, why not toss together this thin-crust pizza with satisfyingly sweet squash, salty feta, and crunchy walnuts. It’s also loaded with fiber, healthy fats, and 18 grams of protein per serving--but who really cares? It’s delicious (and pairs perfectly with a chilled glass of vino or prosecco).
Low-Carb Autumn Pizza
Prep time: 10 minutes • Total: 15 minutes • Makes 4 servings
4 Ezekiel 4:9 sprouted grain tortillas
4 Tbsp pesto (jarred or homemade)
½ cup mozzarella, shredded
1 cup butternut squash, cubed (from a 10 oz bag if using frozen)
1 cup fresh spinach, roughly chopped
12 walnut halves, broken into pieces if desired (about 1/8 cup)
4 Tbsp feta cheese, crumbled
1. Preheat the oven to 450°F. Spray a pan with cooking spray and saute squash for 3-4 minutes over medium heat until mostly cooked through. Set aside.
2. Lay tortillas on a large cookie sheet. Spread 1 tablespoon pesto on each tortilla.
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3. Sprinkle with mozzarella cheese. Spread squash and spinach evenly on top of each tortilla.
4. Place the cookie sheet on the center rack of the oven and cook for 4-5 minutes, or until edges are toasted and cheese has melted.
5. Remove from oven and top with crumbled feta. Slice and serve.
Nutrients per serving:
Calories: 413 , Fat: 26 g, Carbs: 33 g, Protein: 18 g, Fiber: 7 g