Ever since we found the Pillsbury pizza dough, we’d been using it for our homemade pizza. It was the one store-bought dough that worked with our oven and didn’t stick to our pan. But after growing tired of it and feeling guilty knowing the calorie and carb count, I looked into other options. No, I haven’t created a home-made dough (at least not yet). But I did find an alternative that has been working really well for us!
A few weeks ago, I linked to an interesting way to make pizza in a cast-iron skillet. I decided to give it a go, so I picked up some “Carb Balance” whole wheat tortillas and got my cast-iron skillet out. After following the recipe once, I tailored it a bit the second time we made these pizzas. What resulted was incredible pizza with a thin and slightly crispy crust. Check out my method and let me know what you think!
What you need:
1/4 cup to 1/2 cup of pasta sauce
Crushed red pepper
Mozzarella cheese (shredded)
Preferred toppings (I used turkey pepperoni, diced green peppers, and red onion)
Parmesan cheese (shredded)
What you do:
Spray your skillet with olive oil (or drizzle in the skillet and wipe around with a paper towel). Set it on the stove on medium heat. Place tortilla in skillet and begin layering with toppings while heating the tortilla. Spread sauce, add some pasta seasoning and crushed red pepper, then sprinkle with mozzarella cheese. Pile on your preferred toppings, then top with some Parmesan cheese, making sure to get the edges covered.
Place in the oven with the broiler on high. Watch closely as the cheese bubbles and turns golden (about 6 minutes) and then pull out and set on the stove again. Check the bottom of your tortilla with a spatula and continue heating it until it’s to your desired crispy-ness. This can depend on the stove, but I cooked it on medium heat for another minute or two.
Fun fact: These tortillas cut the crust calorie count by more than half from what we were consuming with Pillsbury’s pizza dough. I’ll take it!