NUTRITION

SERVINGS

INGREDIENTS

1 medium whole grain tortilla

0.25 cup tomato puree

3.5 oz chicken breast

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into small pieces and slice the chicken breast into thin bite-sized strips.

• 3

  Toss the vegetables and chicken on the baking sheet with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Roast the chicken and vegetables for 12 minutes until the chicken is cooked through and the vegetables are slightly charred.

• 5

  Place the tortilla on a separate baking sheet and spread the tomato puree across the surface, leaving a half-inch border.

• 6

  Sprinkle the garlic powder and dried oregano evenly over the tomato sauce.

• 7

  Arrange the roasted vegetables and chicken on top of the sauce and sprinkle the nutritional yeast over the entire pizza.

• 8

  Bake the pizza for 5 to 7 minutes until the edges of the tortilla are golden brown and crisp.

• 9

  Slice into wedges and serve immediately while hot.