Low-Fat Low-Carb Low-Sugar Lunch Vegan + Vegetarian Lite Tortilla Pizza Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: 30 minsServings: 4Want pizza but not the caloric punch? We’ve got you covered! Delicious and not diet-busting, you’ll feel like you’re in Naples eating our version of “thin-crust”!Ingredients 4 whole wheat flour tortillas ( 6″) 1 teaspoon extra virgin olive oil 2 cups sliced mushrooms (white button or baby Portobello) 1 green bell pepper (thinly sliced, about 1 cup) 1 red onion (thinly sliced, about 1 cup) 2 teaspoons minced garlic ½ cup organic tomato sauce (low-sodium) ½ cup shredded low-fat organic mozzarella cheese 2 teaspoons grated Parmesan cheese*Use organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories23612%Fat (g)914%Saturated Fat (g)317%Carbohydrates (g)3110%Protein (g)918%Sugars (g)40%Fiber (g)310%PreparationView As Slideshow Heat oven to 400 degrees Fahrenheit. Place tortillas on 2 large baking sheets. Cook, flipping once, until crisp, about 10 minutes, set aside. Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, peppers, onions, and garlic. Cook until all vegetables are soft and tender, about 10 minutes, set aside. Spread tortilla crust with 2 tbsp tomato sauce, ¼ cup vegetable mixture, 2 tbsp mozzarella cheese and ½ tsp of Parmesan cheese; repeat with remaining crusts and topping ingredients. Transfer pizzas to same baking sheets. Cook until cheese is melted and edges of tortillas are golden brown, about 10 minutes.TipServe with our Avocado and Grapefruit Salad for a surprisingly refreshing mealprint TAGS: Kid-friendly, Low-Fat, Low-Sodium, Mozzarella, Mushrooms, Parmesan Cheese, Pizza, Quick + Easy, Vegetarian, Whole Wheat TortillaShare this:Related Recipes Avocado Melon Breakfast Smoothie Greenada Garden Pasta Salad Fruit Banana Split Papaya Banana Batido Creamsicle Breaksfast Frappe Turmeric Tonic Whole Grain Strawberry Pancakes