1. Make Pizza Out of Chicken
First, when we say chicken pizza, we mean use chicken as the crust, not as a topping. To make it, just pound a boneless skinless chicken breast cutlet to 1/4-inch thickness. Cook it in a skillet and top away. Not only will you get amazing pizza flavor for minimal calories and carbs, but you don’t even have to turn on your oven to make it. That’s just one of many creative ways to cook chicken.
2. Use Wonton Wrappers as Crust
Yes, seriously! Wonton wrappers are super-thin sheets of dough, and they’re perfect little vehicles for all of your favorite pizza toppers. And at around 20 calories a pop, they’re about as low in calories as pizza crust can possibly get. To make mini thin-crust pizzas, bake wonton wrappers at 375 degrees until edges begin to brown. Then flip, top, and cook until cheese melts. The perfect party treats or solo snacks!
3. Make Breakfast Pizza With an Egg Crust
We call this “breakfast pizza” because it’s egg based, but egg-crust pizza is perfect any time of day. To make the “crust,” bring a small skillet sprayed with nonstick spray to medium heat. Add egg whites or fat-free liquid egg substitute, cover, and cook and solid enough to flip. Flip, top with your pizza favorites, and continue to cook until cheese melts and egg is cooked through.
4. Use Bell Peppers to Make Deep-Dish Pizza
The only thing better than a hot ‘n cheesy deep-dish pizza is a hot ‘n cheesy deep-dish pizza with around 200 calories and 25g carbs! The secret to lower-carb deep-dish pizza? Use green bell peppers as the crust. Just slice them in half lengthwise, remove the seeds and stems, and bake at 375 degrees until softened. Then fill your pepper halves with toppings, and bake until hot and melty.
5. Use Veggies as the Base for Your Pizza
A bell pepper isn’t the only veggie that works as a pizza crust. Hearty vegetables like portabella mushrooms, eggplant, and zucchini are the perfect substitute for bready crust. Mini pizzas made out of portabella mushrooms (118 calories, 7.5g carbs) are delicious!
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?