Monday, November 23, 2009

Tortilla Pizza Time

Low Carb Protein Healthy Italian Weight Loss Surgery Bariatric Surgery WLS

The Eggface Pizza Porn Gallery

How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, BBQ sauce, hummus, ricotta cheese, (peanut butter or ricotta for dessert pizzas ), whatever.) Put a slice of cheese on top of the sauce and then I add any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with grated Parmesan if desired. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.


How much is a serving?

The answer is: serving size can vary. What I eat as an almost 3 1/2 year weight loss surgery post-op is a very different amount than a 3 month, 6 month, post-op.

For me if the toppings are protein dense like the Philly Cheese Steak Tortilla Pizza or Meatball or Chicken then I eat 2 wedges and call it a day. If they are lighter just cheeses, veggies or pepperoni. I can eat the whole pizza but remember these are 6" fajita size tortilla (not typical size tortillas) If it's lighter toppings and I'm having a scoop of bean salad or a green salad with it I eat 2 wedges.

My standard line when it comes to portion size is: go with what your medical posse recommends.

What's the nutritional value on (insert Eggface recipe)?

I don't put the nutritional info on my recipes because frankly that can vary so widely. I use full fat cheeses (the good stuff) others may use low fat or (horror) non fat, the % fat on beef, differences in packaged products, brands of protein, etc. will change the info dramatically.

I eat full fat (cheese, mayo, butter, olive oil, etc.) Fat = flavor. I eat it in moderation (thanks to my pouch) if I ate Reduced Fat or Fat Free (aka nuclear waste) I wouldn't be satisfied and in an hour I'd be thinking about my next meal. I eat yummy, lip smacking stuff so I never feel like I'm on a diet or suffering in my new life.

What I do when I need to find the nut info is go to a site like sparkpeople (Google: recipe calculator) type in each individual ingredient, add up those totals and divide by the # of servings I get from the dish. It's not exact but it's close enough for me.

Where do you get the Mission Carb Balance Whole Wheat Fajita Size Tortillas?

I get mine at Albertson's, Vons, Winco. If you don't have those stores near you contact the Mission Tortilla web site. Here's another "crust" option.

More Eggface Pizza Porn


Anonymous said...

Hi Shelly, These look yummy. I can't wait to try them. I have just reached the stage in my diet where my DR. says I can have the wraps. My question is do they reheat very well?

Anonymous said...

I've used my Advantium oven to make tortilla pizzas for years, and it does an amazing job. It's something I recommend highly if you're planning to get a new microwave or convection oven. Now that I'm post-op, I'm really looking forward to using these recipes as soon as tortillas are given the all-clear!

Suzanne Meglio said...

Hi Shelly, I am so excited my surgeon told me about this site. it is life saver! Im only 2 wks post op sleeve, and as a chef, i was worried that i wouold be making everyone such amazing food and i would be sipping on protein and a piece of low fat cheese lol.. so THANK YOU THANK YOU for all the fab ideas and reassurance that my love & passion for food wont die. xoxo

Dana Bounds said...

Your recipes are FANTASTIC! Thanks for sharing all these with us. I am 3 months post sleeve and this may be the best thing I have cooked so far. I took your idea and made my own pizza with chicken Italian meatballs, sauted peppers and onions and mozzerella cheese. The whole pizza was 258 calories, 17 carbs and 16 protein! YUM-O!