Pizza, Pizza, Pizza
Flatbread pizza cooked in an oven with all the goodness of your topping choices dates back to ancient times. We’re talking Babylonians, Israelites, and Egyptians! They all ate flat bread baked in mud ovens. Having stood the test of time and tradition, there are so many ways to enjoy this wildly popular favorite. If you’ve been convinced that pizza is “off the table” just because you’re pursuing weight loss; think again! Forget all that nonsense because MRC’s Pizza Kitchen is chock full of favorites we know you’ll love. How is this possible, you ask?
With pizza, it’s all about the base because if it won’t hold up under your motherload of goodness; it’s not pizza worthy! Coming in at an impressive 50-60 delicious calories each; Joseph’s Pita’s are our choice of bases upon which to build your ideas of deliciousness! Not only do these pita’s hold up well, but they’re the perfect size for your personal pizza. And you’re getting a lot more than that “one tiny” slice you expect! At MRC, pizza is definitely ON THE TABLE... and your serving is the WHOLE PIZZA!
Let’s review some MRC Pizza BASICS:
- As mentioned, Joseph’s brand Pita gets our approval. Here’s your PIta Store Locator: https://www.josephsbakery.com/find-in-store/
- What is Pomi Sauce? This is a tomato sauce without the added sugar. You can find at most grocery stores in the tomato sauce aisle. 1 oz of Pomi counts as 1 oz of raw vegetables. Since a vegetable serving is 8 oz of vegetables, if you use 3 oz of Pomi; that leaves you 5 ounces of vegetables, etc.
- All protein amounts to be adjusted according to your menu (MORE MENU - 4oz, or MORE MENU Level 1 - 6oz)
Commonly Used Ingredients:
- Red Sauce - Pomi tomato sauce seasoned with Italian seasonings, garlic & onion powder
- BBQ Pizza - Choosing a low calorie and low carb option helps with weight loss. We love the G Hughes BBQ Sauce line
- Joseph’s Pita - Joseph’s 60 calorie Pita is our choice. Most menus recommend a 50 calorie serving, so, just pinch off a corner of your pita to reduce it to 50 calories
General Preparation Instructions:
- All of the following recipes suggest toasting your pita pizza in the oven or in an air fryer at 350°-375° for 3-4 minutes. This is long enough to warm your ingredients & melt the cheese.
- If you want a crispier crust, toast pita before adding toppings.
- If you don’t want a crispy crust, toast pita after adding sauce, toppings and cheese.
- Add sauce, toppings and cheese
Buffalo Chicken Pizza
- 1 pita
- 2 oz chicken, shredded
- 1 oz cheese, cheddar or pepper jack
- 1-2 tbsp Ranch or Blue cheese dressing
- 2 tbsp Frank's Wing Sauce
- Green onions
Toast pita at 375° for 2 minutes (to make the crust crispy).
Season 2oz chicken with 1 tbsp wing sauce. Place on pita.
Add 1 oz shredded cheese. Toast or air fry at 350°-375° for 3-4 more minutes (until the cheese melts). Top pizza with dressing, wing sauce, and lastly, with green onion.
Dressing: Ranch or Blue Cheese works great. Choose a program friendly option such as Walden Farms or Bolt House. If you’re on the More Menu Level 1, increase chicken amount to 3 oz and cheese to 1.5 oz. Since 3oz may be a bit heavy for the pita, consider eating 1 oz of chicken while the pita cooks or have it on the side.
BBQ Chicken Pizza
Ingredients: (for 1 serving)
- 2 oz chicken
- 1 oz cheese
- 1 pita (Joseph’s) or half of a Flatout
- Green onion, if desired.
- BBQ Sauce- (G Hughes or Walden Farms).
Toast pita at 375° for 2 minutes (to make the crust crispy).
Season 2oz chicken with 1 tbsp with BBQ sauce. Place on pita.
Add shredded cheese. Toast or air fry at 350°-375° for 3-4 more minutes (until the cheese melts). Top pizza with BBQ sauce and lastly, with green onion. If you’re on the More Menu Level 1, increase chicken amount to 3 oz and cheese to 1.5 oz. Since this may be a bit heavy for the pita, consider eating 1 oz of chicken while the pita cooks or have it on the side.
Bacon and Cheese Pizza
- 1 Pita (Joseph’s)
- 2 oz Pomi tomatoes sauce seasoned with Italian seasoning, garlic and onion powder..
- Bacon, uncured. Up to 150 calories worth.
- 2 oz cheese, mild or sharp cheddar.
Toast pita at 375° for 2 minutes (to make the crust crispy). Cook bacon until almost crisp. Spread sauce over toasted pita. Top with 2 oz. shredded cheese, and bacon. Toast or air fry at 350°-375° for 3-4 more minutes (until the cheese melts).
- Could use 1 oz cheese and 1 oz meat (beef, chicken, etc).
- Add 4oz vegetables; Mushrooms, peppers, etc.
- If you don't have Pomi tomato sauce, just layer thinly sliced tomatoes and Italian seasoning.
- Serve with a half serving of veggies (4oz) such as a side salad.
Veggie and Cheese Pizza
- 1ea 60 Calorie Joseph Pita (discard a small section to create a 50 calorie portion)
- 2 oz Pomi seasoned with Italian seasoning, garlic and onion powder
- 2 oz cheese, shredded
- 2 oz veggies (red bell pepper, mushroom, green onion, etc.)
- Top with fresh greens like torn spinach or basil (optional).
Toast pita in the oven or in an Air Fryer at 350° for 2-3 minutes (to make the crust crispy). Spread red sauce over toasted pita. Top with 2 oz. shredded cheese and 4oz of veggies of your choice. . For soft veggies you may want to saute the vegetables first, then add to pizza. Cook or air fry for 3-5 more minutes at 350°-375° (until cheese melts). Have an additional 4oz of veggies as a side or as a salad.
Bacon Ranch White Pizza
- 1 Joseph Pita
- 1 oz chicken
- 1 oz cottage cheese
- 1 oz cheese
- Bacon (uncured and 100 calories worth)
- Ranch powder (Hidden Valley or any generic brand)
- Franks Wing Sauce (optional)
Mix 1 tsp Ranch powder with 1 oz cottage cheese (you'll never know its cottage cheese).
Put cottage cheese on pita. Mash with the back of a fork to smooth out curds. This is your white base (mimics an Alfredo base). Use 1 oz chicken (leftovers work great here). Take a small piece of chicken, coat it in Ranch powder and cook in a toaster oven, then shredded into small pieces.
Top pita with chicken, bacon cooked almost crisp (it'll cook a bit more when you cook the pizza).
Place in an air fryer at 400° for 4 minutes. Add cheese, cook 2 more minutes. Or toast at 400° for 5 mins, then 2 more minutes to melt cheese. Top with wing sauce if you wish, or with BBQ sauce.
For a crisp pita crust, bake pita first at 350° for 3 mins until slightly crisp. This will prevent a soft crust. The soft crust is really yummy though and you may prefer it...try it both ways!
For MORE MENU Level 1, increase chicken to 2 oz, and cheese to 1.5 oz.
1 pizza replaces: protein, carb, and fat. Add an 8oz side veggie or salad to complete your meal.
Vegetable Pizza on a Zucchini Crust
- 1 1/2 c grated raw zucchini or 1 1/2 c cooked spaghetti squash
- 2 medium eggs beaten
- 1 1/2 c mozzarella cheese
- 1 1/2 c chopped tomato
- 2 green onions, chopped (optional)
- 1 small green bell pepper chopped
- 1/2 c sliced mushrooms
- 1/2 c grated fresh parmesan cheese
- 1 tsp. Dried oregano
- 1 tsp. Dried basil
- 1-2 tsp canola or olive oil
Preheat the oven to 400°. Slice or shred zucchini (or other squash) and remove excess moisture from it by pressing between paper towels. Mix squash, eggs and 1 1/2 cup mozzarella together and press into the bottom of the pie pan. Bake for 10-15 minutes. Remove pan from oven and layer remaining veggies and cheeses atop the crust. Sprinkle with oregano and basil. Drizzle oil or spray lightly with butter spray. Bake for 25 minutes or until the cheese is lightly browned.
Replaces: protein and vegetables
Servings: 1 Replaces: 1 serving carbohydrate, 2 oz hard cheese (protein) and 3 oz vegetables (or whatever amount of veggie you choose to use).
Watch Coach Heather make it here: