Ok, before we get into this recipe, I have to make a note. I know I’m calling this “breakfast pizza,” but it’s really any time of the day pizza. Like, it’d be right now pizza but spring break is in T minus 3 weeks, so I’m not fooling around. Now that we’ve got that out of the way…
Slender Breakfast Pizza Calories: 252 | Fat: 11.8 g (Sat Fat: 2.1 g) | Carbohydrate: 24.4 g | Fiber: 10 g| Protein: 17.3 g
ingredients: 1 Flatout flatbread wrap
1/4 C tomato purée
1/4 avocado, mashed
chopped veggies of choice– onion, mushrooms, bell pepper, etc.
other toppings of choice– turkey pepperoni, pesto, parmesan cheese
PAM Original nonstick spray
directions: 1. Preheat your oven to 350° and lightly coat a baking sheet with PAM. 2. In a small skillet coated with PAM, fry your egg on one side over medium-low heat; if you don’t like your egg runny at all, go ahead and cook it on both sides. 3. Place your Flatout on the baking sheet and bake in the oven for 5-7 minutes, until crisped. Keep an eye on it in those last couple of minutes, because it can burn pretty quickly. 4. Remove your Flatout from the oven and once cooled, spread on a thin layer of tomato purée, mashed avocado, chopped vegetables, and the cooked egg. 5. Return the topped Flatout to the oven and set your oven to broil. Keep it in there for a couple minutes until everything is warmed and the egg is cooked to your desired level on top.
note: nutritional information above does not include any of the optional topping suggestions
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Everyone knows pizza is a college student staple, but it doesn’t always have to play a starring role in your freshman fifteen. Trade in the caloric crust and greasy mozzarella for a portabella mushroom and goat cheese and you’ve gone from fatty frat star to Slender Student in no time.
Mushrooms are low in carbs, calories, and fat and they’re full of vitamins and minerals, most notably vitamin D. If you’re stuck inside studying all day, get your dose of the D from this pretty little plate.
Turkey Sausage Portabella Pizza Calories: 308 | Fat: 10.2 g (Sat Fat: 3.8 g) | Carbohydrate: 27.4 g | Fiber: 6.7 g| Protein: 29.5 g
ingredients: large portabella mushroom cap
lean turkey sausage link (I like Jennie-O Lean Sweet Italian. Not a sausage fan? Use any substitute you’d like!)
1 t minced garlic
1/4 C onion, chopped
1/4 C bell pepper, chopped
1/4 C eggplant, chopped
1/2 C tomato sauce (I like Prego Light Smart; if you can’t find it, look for one with 50-70 calories per 1/2 C)
1/2 t red chili pepper flakes
salt and pepper to taste
1 T Chavrie goat cheese
1/2 T bread crumbs
PAM Original nonstick spray
directions: 1. Preheat your oven to 400º and spray a baking dish lightly with PAM 2. Scrub the outside of your mushroom with a damp paper towel or veggie brush to remove excess dirt. Place on the baking dish. 3. In a medium skillet coated with PAM, brown your turkey sausage over medium heat (remove it from the casing before cooking). 4. Remove the sausage from the pan and place aside. Add your onions, bell peppers, and eggplant (or your favorite pizza toppings) to the pan and cook until the onions are slightly translucent. 5. Once the vegetables are cooked, add the sausage and tomato sauce to the pan. Let the sauce simmer down for a few minutes until it has thickened. 6. Fill the mushroom cap with the sauce mixture. Top with dollops of goat cheese and sprinkle with bread crumbs. 7. Bake for 12-15 minutes until the bread crumbs have browned.