CHAPTER 10

PIZZA

PIZZA

EZ Thin-Crust Pizza
Crispy White Pizza
Thin-Crust Enchilada Pizza
The HG Special Pizza
Thin-Crust Pepperoni & Mushroom Pizza
Garlic Chicken Pizza
Best BBQ Chicken Pizza
The Great Greed Pizza
American Buffalo Chicken Pizza
Mediterranean Pizza
Veggie & Ricotta Pizza
Sloppy Joe Pizza
Garlic-Bread White Pizza
Salad-Topped Pita Pizza
Sausage-Topped Pizza Swap
Bring on the Breakfast Pizza
Breakfast Pizza Mexicali
Pepperoni Breakfast Pizza
White-Cheese Breakfast Pizza
Meat Lover’s Breakfast Pizza
Easy Caprese Breakfast Pizzas
Perfect Pepperoni Pizzas
Chicken Girlfredo Pizza
Pizza Luau
Purple Pizza Eaters
Pesto Pizzas
Pizza-bellas
White Pizza-bellas
Sausage-Loaded Pizza-bellas
Greek Pizza-bellas
Potato-Skin Pepperoni Pizza
Mini Deep Dish Spinach Pizzas

Wow … 94 percent of Americans regularly eat pizza, and yet it’s typically loaded with fatty calories. Hungry Girl pizza recipes are unique, satisfying, and 100 percent guilt-free, thanks in part to some creative crusts!

A QUICK GUIDE TO SYMBOLS:

15 Minutes or Less

 

This symbol lets you know a recipe should take you no more than fifteen minutes from start to finish! That includes prep and cook time.

30 Minutes or Less

 

Just like the 15-minute version, this one points out recipes that take 30 minutes or less to whip up.

Meatless

 

You guessed it—no meat here! That includes beef, poultry, and fish. Some recipes give the option of a meatless ingredient. If you want your meal without meat, go with the meatless choice.

Single Serving

 

Pretty straightforward. These are recipes for one.

5 Ingredients or Less

 

Fans of HG know that we like to keep things simple. And these recipes contain just five ingredients or less!

Photos

These recipes can be seen in one of the book’s photo inserts. The number in the symbol tells you which insert. Find photos of all the recipes at hungry-girl.com/books!

EZ THIN-CRUST PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional)
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe:
181 calories, 5g fat, 657mg sodium, 27g carbs, 6.5g fiber, 2.5g sugars, 12.5g protein

 

INGREDIENTS

1 medium-large high-fiber flour tortilla with 110 calories or less
1 stick light string cheese
2 tablespoons pizza sauce
Dash Italian seasoning
Dash garlic powder
Dash onion powder

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Lay tortilla on the sheet and bake until slightly crispy, about 5 minutes.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Flip tortilla and spread with sauce, leaving a 1/2-inch border. Sprinkle with spices and top with cheese.

 

Bake until cheese has melted and tortilla is crisp, about 5 minutes. Slice and eat!

 

MAKES 1 SERVING

CRISPY WHITE PIZZA

You’ll Need: baking sheet, nonstick spray, small bowl, skillet
Prep: 10 minutes
Cook: 15 minutes

 

Entire recipe:
232 calories, 7g fat, 765mg sodium, 34g carbs, 7.5g fiber, 8g sugars, 16g protein

 

INGREDIENTS

1/3 cup light or low-fat ricotta cheese
1 tablespoon shredded part-skim mozzarella cheese
¼ cup thinly sliced onion
¼ teaspoon garlic powder
1/8 teaspoon salt
Dash black pepper
1 medium-large high-fiber flour tortilla with 110 calories or less
4 thin slices plum tomato
4 fresh basil leaves

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

In a small bowl, mix ricotta cheese with mozzarella cheese.

 

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened and slightly browned, about 5 minutes.

 

Stir onion into cheese mixture. Mix in garlic powder, salt, and pepper.

 

Lay tortilla on the baking sheet and bake until slightly crispy, about 5 minutes.

 

Flip tortilla and spread with cheese-onion mixture, leaving a 1/2-inch border. Top with tomato and basil.

 

Bake until hot, about 5 minutes. Pizza for one!

 

MAKES 1 SERVING

THIN-CRUST ENCHILADA PIZZA

You’ll Need: baking sheet, nonstick spray
Prep: 10 minutes
Cook: 10 minutes

 

Entire recipe: 296 calories, 9g fat, 877mg sodium, 31.5g carbs, 7.5g fiber, 2g sugars, 29g protein

 

INGREDIENTS

1 medium-large high-fiber flour tortilla with 110 calories or less
2 tablespoons red enchilada sauce
Dash cayenne pepper
Dash ground cumin
2 ounces cooked and shredded (or finely chopped) skinless chicken breast
2 tablespoons canned black beans, drained and rinsed
¼ cup shredded reduced-fat Mexican-blend cheese
1 tablespoon chopped scallions
1 tablespoon chopped cilantro

 

Optional topping: fat-free sour cream

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Lay tortilla on the sheet and bake until slightly crispy, about 5 minutes.

 

Flip tortilla and spread with enchilada sauce, leaving a 1/2-inch border. Sprinkle with cayenne pepper and cumin. Top sauce with chicken, beans, and cheese.

 

Bake until toppings are hot and cheese has melted, about 5 minutes.

 

Sprinkle with scallions and cilantro!

 

MAKES 1 SERVING

THE HG SPECIAL PIZZA

You’ll Need: baking sheet, nonstick spray
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe: 285 calories, 8.5g fat, 930mg sodium, 37.5g carbs, 8.5g fiber, 7g sugars, 20.5g protein

 

INGREDIENTS

1 medium-large high-fiber flour tortilla with 110 calories or less
1 wedge The Laughing Cow Light Creamy Swiss cheese
¼ cup reduced-sodium creamy tomato soup with 4g fat or less per serving
¼ cup frozen ground-beef-style soy crumbles, thawed
3 tablespoons chopped red onion
1/2 tablespoon reduced-fat Parmesan-style grated topping
¼ teaspoon garlic powder
1 piece Mini Babybel Light cheese, chopped

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Lay tortilla on the sheet and bake until slightly crispy, about 5 minutes.

 

Flip tortilla and spread with cheese wedge, leaving a 1/2-inch border. Cover cheese with soup, soy crumbles, and onion. Sprinkle with Parm-style topping and garlic powder, and top with chopped cheese.

 

Bake until chopped cheese has melted and tortilla is crispy, about 5 minutes. Slice and eat!

 

MAKES 1 SERVING

FLOUR-TORTILLA ALTERNATIVE!

 

These recipes call for high-fiber tortillas with 110 calories or less. We love La Tortilla Factory

Smart & Delicious Low Carb High Fiber Large Tortillas—only 80 calories each! Use one of these, and you can subtract 30 calories from your recipe’s calorie count.

THIN-CRUST PEPPERONI & MUSHROOM PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional)
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe: 212 calories, 6.5g fat, 942mg sodium, 28.5g carbs, 6.5g fiber, 3g sugars, 16g protein

 

INGREDIENTS

1 stick light string cheese
1 medium-large high-fiber flour tortilla with 110 calories or less
2 tablespoons pizza sauce
5 slices turkey pepperoni
2 tablespoons canned sliced mushrooms, drained

 

Optional seasonings: Italian seasoning, garlic powder, onion powder

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Lay tortilla on the sheet and bake until slightly crispy, about 5 minutes.

 

Flip tortilla and spread with sauce, leaving a 1/2-inch border. Sprinkle with cheese, and top with pepperoni and mushrooms.

 

Bake until cheese has melted and tortilla is crisp, about 5 minutes. Slice and eat!

 

MAKES 1 SERVING

GARLIC CHICKEN PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), small bowl
Prep: 10 minutes
Cook: 15 minutes

 

Entire recipe: 320 calories, 7.5g fat, 902mg sodium, 34g carbs, 6.5g fiber, 2.5g sugars, 32g protein

 

INGREDIENTS

1 stick light string cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 teaspoons reduced-fat Parmesan-style grated topping
¼ teaspoon chopped garlic
¼ teaspoon garlic powder
Dash black pepper
1 high-fiber pita
2 ounces cooked and shredded (or finely chopped) skinless chicken breast
2 tablespoons diced tomato
2 tablespoons chopped fresh basil

 

Optional topping: red pepper flakes

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small bowl, mix cheese wedge, 1 teaspoon Parm-style topping, chopped garlic, 1/8 teaspoon garlic powder, and black pepper.

 

Lay pita on the baking sheet. Evenly spread with cheese-wedge mixture and sprinkle with shredded string cheese, leaving a 1/2-inch border.

 

Top with chicken and sprinkle with remaining 1/8 teaspoon garlic powder. Top with tomato, basil, and remaining 1 teaspoon Parm-style topping.

 

Bake until hot and lightly browned, 10 to 12 minutes. Enjoy!

 

MAKES 1 SERVING

BEST BBQ CHICKEN PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), small bowl
Prep: 10 minutes
Cook: 15 minutes

 

Entire recipe: 340 calories, 5g fat, 925mg sodium, 39g carbs, 6g fiber, 10g sugars, 36.5g protein

 

INGREDIENTS

1 stick light string cheese
3 ounces cooked and chopped skinless chicken breast
2 tablespoons BBQ sauce with 45 calories or less per 2-tablespoon serving
1 high-fiber pita
1 1/2 tablespoons finely chopped red onion
1 teaspoon chopped cilantro

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small bowl, toss chopped chicken with 1 tablespoon BBQ sauce.

 

Lay pita on the baking sheet and spread with remaining 1 tablespoon BBQ sauce, leaving a 1/2-inch border. Sprinkle with cheese, top with saucy chicken, and sprinkle with onion.

 

Bake until hot and lightly browned, 10 to 12 minutes.

 

Top with cilantro. YUMMMM!

 

MAKES 1 SERVING

THE GREAT GREEK PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), medium bowl
Prep: 10 minutes
Cook: 15 minutes

 

Entire recipe: 277 calories, 4.75g fat, 990mg sodium, 38g carbs, 8.5g fiber, 4.5g sugars, 19g protein

 

INGREDIENTS

1 stick light string cheese
1/2 cup thawed-from-frozen chopped spinach, squeezed dry
2 tablespoons crumbled fat-free feta cheese
1/2 teaspoon crushed garlic
1 high-fiber pita
3 tablespoons canned crushed tomatoes
2 thin slices red onion, rings separated and halved
1 tablespoon sliced black olives
4 slices plum tomato
Dash dried oregano or ¼ teaspoon fresh oregano

 

Optional seasonings: salt and black pepper

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a medium bowl, mix spinach, feta cheese, and garlic.

 

Lay pita on the baking sheet and spread with crushed tomatoes, leaving a 1/2-inch border. Top with spinach-feta mixture and sprinkle with shredded string cheese.

 

Top with onion, olives, and tomato, and sprinkle with oregano.

 

Bake until hot and lightly browned, 10 to 12 minutes. Enjoy!

 

MAKES 1 SERVING

AMERICAN BUFFALO CHICKEN PIZZA

You’ll Need: baking sheet, nonstick spray, small bowl
Prep: 5 minutes
Cook: 15 minutes

 

Entire recipe:
245 calories, 4g fat, 864mg sodium, 31g carbs, 6g fiber, 2g sugars, 24g protein

 

INGREDIENTS

2 ounces cooked and chopped skinless chicken breast
1 teaspoon Frank’s RedHot Original Cayenne Pepper Sauce, or more to taste
1 high-fiber pita
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 teaspoon reduced-fat Parmesan-style grated topping
1 tablespoon chopped scallions

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

In a small bowl, toss chicken with hot sauce.

 

Lay pita on the baking sheet. Spread with cheese, leaving a 1/2-inch border. Top with saucy chicken and sprinkle with Parm-style topping.

 

Bake until hot and lightly browned, 10 to 12 minutes.

Sprinkle with scallions. Yum time!

 

MAKES 1 SERVING

MEDITERRANEAN PIZZA

You’ll Need: baking sheet, nonstick spray, skillet
Prep: 5 minutes
Cook: 15 minutes

 

Entire recipe:
226 calories, 5.5g fat, 924mg sodium, 37.5g carbs, 9g fiber, 4.5g sugars, 12g protein

 

INGREDIENTS

1/2 cup roughly chopped spinach leaves
1 high-fiber pita
2 tablespoons pizza sauce
2 tablespoons crumbled reduced-fat feta cheese
4 cherry tomatoes, halved
1 artichoke heart packed in water, drained and chopped
1 tablespoon chopped fresh basil
1 tablespoon sliced black olives

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir spinach until slightly wilted, about 2 minutes. Remove from heat and pat dry.

 

Lay pita on the baking sheet and spread with sauce, leaving a 1/2-inch border. Top with spinach and remaining ingredients.

 

Bake until hot and lightly browned, 10 to 12 minutes. Yum!

 

MAKES 1 SERVING

VEGGIE & RICOTTA PIZZA

You’ll Need: baking sheet, nonstick spray, skillet, medium bowl
Prep: 10 minutes
Cook: 20 minutes

 

Entire recipe: 255 calories, 5.5g fat, 826mg sodium, 42.5g carbs, 8.5g fiber, 7.5g sugars, 16g protein

 

INGREDIENTS

¼ cup sliced mushrooms
¼ cup chopped onion
1 cup chopped spinach leaves
¼ cup light or low-fat ricotta cheese
1 tablespoon finely chopped fresh basil
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
Dash salt
1 high-fiber pita
2 tablespoons pizza sauce
2 teaspoons reduced-fat Parmesan-style grated topping

 

Optional topping: red pepper flakes

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms and onion until softened, about 5 minutes. Add spinach and cook and stir until wilted,1 to 2 minutes. Remove from heat and blot away excess moisture.

 

In a medium bowl, thoroughly mix ricotta cheese, basil, and seasonings.

 

Lay pita on the baking sheet. Evenly spread with pizza sauce, leaving a 1/2-inch border. Top with cooked veggies. Drop ricotta mixture in evenly sized mounds over the veggie layer and sprinkle with Parm-style topping.

 

Bake until hot and lightly browned, 10 to 12 minutes. Enjoy!

 

MAKES 1 SERVING

SLOPPY JOE PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), skillet
Prep: 5 minutes
Cook: 20 minutes

 

Entire recipe: 306 calories, 8g fat, 914mg sodium, 38g carbs, 7g fiber, 6g sugars, 26g protein

 

INGREDIENTS

1 stick light string cheese
2 ounces raw lean ground turkey
3 tablespoons canned sloppy joe sauce
2 tablespoons diced onion
1 high-fiber pita

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Bring a skillet sprayed with nonstick spray to medium heat. Cook and crumble turkey for 4 minutes, or until fully cooked. Add sauce and onion. Cook and stir until warm, about 1 minute.

 

Lay pita on the baking sheet. Evenly spread turkey mixture onto the pita, leaving a 1/2-inch border, and sprinkle with cheese.

 

Bake until hot and lightly browned at the edges, 10 to 12 minutes. Enjoy!

 

MAKES 1 SERVING

GARLIC-BREAD WHITE PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), very small bowl, small bowl
Prep: 10 minutes
Cook: 15 minutes

 

Entire recipe: 289 calories, 9.5g fat, 834mg sodium, 35.5g carbs, 6.5g fiber, 4.5g sugars, 20.5g protein

 

INGREDIENTS

1 stick light string cheese
1/2 tablespoon light whipped butter or light buttery spread
1 teaspoon garlic powder
1 high-fiber pita
¼ cup light or low-fat ricotta cheese
Dash each salt and black pepper
1 teaspoon reduced-fat Parmesan-style topping

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a very small bowl, mix butter with garlic powder. Lay pita on the baking sheet and spread with butter mixture, leaving a 1/2-inch border. Bake until butter has melted, 1 to 2 minutes.

 

In a small bowl, mix ricotta cheese, shredded string cheese, salt, pepper, and Parm-style topping. Spread mixture over the pita, leaving a 1/2-inch border.

 

Bake until hot and lightly browned at the edges, 10 to 12 minutes. Enjoy!

 

MAKES 1 SERVING

SALAD-TOPPED PITA PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), large bowl
Prep: 10 minutes
Cook: 10 minutes

 

Entire recipe: 271 calories, 6.5g fat, 705mg sodium, 43.5g carbs, 9g fiber, 9g sugars, 16g protein

 

INGREDIENTS

1 stick light string cheese
1 high-fiber pita
Dash Italian seasoning
2 cups finely chopped romaine lettuce
¼ cup chopped tomato
¼ cup thinly sliced red onion
2 tablespoons fat-free or low-fat balsamic or red wine vinaigrette
1 teaspoon reduced-fat Parmesan-style grated topping

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Lay pita on the baking sheet, and sprinkle with shredded string cheese and Italian seasoning. Bake until hot and lightly browned, 8 to 10 minutes.

 

Let cheese-topped pita cool, about 10 minutes. To make the salad, mix romaine, tomato, and onion in a large bowl. Toss with vinaigrette.

 

Top pita with salad and Parm-style topping. Grab a fork and knife, and dig in!

 

MAKES 1 SERVING

SAUSAGE-TOPPED PIZZA SWAP

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), skillet
Prep: 10 minutes
Cook: 20 minutes

 

Entire recipe: 290 calories, 8g fat, 834mg sodium, 33g carbs, 7g fiber, 3g sugars, 19g protein

 

INGREDIENTS

1 stick light string cheese
1 frozen meatless or turkey sausage patty with 80 calories or less
2 tablespoons diced bell pepper
2 tablespoons diced onion
1 high-fiber pita
2 tablespoons pizza sauce

 

Optional toppings: garlic powder, red pepper flakes

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Bring a skillet sprayed with nonstick spray to medium heat. Cook sausage patty for 4 minutes. Flip patty and cook for 2 minutes.

 

Add veggies to the skillet with the sausage and cook for 2 minutes, or until sausage is hot and cooked through and veggies have slightly softened and lightly browned.

 

Lay pita on the baking sheet and evenly spread with pizza sauce, leaving a 1/2-inch border. Sprinkle with cheese.

 

Roughly chop sausage and sprinkle over cheese, along with veggies. Bake until hot and lightly browned, 10 to 12 minutes. Enjoy!

 

MAKES 1 SERVING

BRING ON THE BREAKFAST PIZZA

You’ll Need: blender or food processor (optional), small skillet with a lid, nonstick spray
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe: 148 calories, 3.5g fat, 652mg sodium, 7.5g carbs, 1g fiber, 3.5g sugars, 20g protein

 

INGREDIENTS

1 stick light string cheese
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
1/2 cup fat-free liquid egg substitute
3 tablespoons pizza sauce

 

Optional toppings: salt, black pepper, oregano, garlic powder, onion powder, red pepper flakes

 

DIRECTIONS

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Bring a small skillet sprayed with nonstick spray to medium-high heat. Cook and stir pepper and mushrooms until slightly softened, about 5 minutes. Remove from skillet and set aside.

 

Reduce heat to medium. Add egg substitute and let it coat the skillet bottom. Cover and cook until solid enough to flip, about 3 minutes.

 

Carefully flip egg “crust.” Evenly top with sauce, leaving a 1/2-inch border. Sprinkle with cheese and cooked veggies.

 

Cover and cook until cheese has melted, 1 to 2 minutes. Chew!

 

MAKES 1 SERVING

BREAKFAST PIZZA MEXICALI

You’ll Need: small skillet with a lid, nonstick spray
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe:
206 calories, 8.5g fat, 841mg sodium, 8g carbs, 2g fiber, 3.5g sugars, 23.5g protein

 

INGREDIENTS

1 ounce soy chorizo
1/2 cup fat-free liquid egg substitute
¼ cup canned fire-roasted diced tomatoes, lightly drained
¼ cup shredded reduced-fat Mexican-blend cheese

 

DIRECTIONS

Bring a small skillet sprayed with nonstick spray to medium heat. Cook and crumble soy chorizo until browned, about 3 minutes. Remove chorizo and set aside.

 

If needed, clean skillet. Remove skillet from heat, re-spray, and bring to medium heat. Add egg substitute and let it coat the skillet bottom. Cover and cook until solid enough to flip, about 3 minutes.

 

Carefully flip egg “crust.” Evenly top with tomatoes, leaving a 1/2-inch border. Sprinkle with cheese and cooked chorizo. Cover and cook until cheese has melted, 1 to 2 minutes. Enjoy!

 

MAKES 1 SERVING

PEPPERONI BREAKFAST PIZZA

You’ll Need: blender or food processor (optional), small skillet with a lid, nonstick spray
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe:
172 calories, 4.5g fat, 882mg sodium, 7g carbs, 0.5g fiber, 3g sugars, 23g protein

 

INGREDIENTS

1 stick light string cheese
1/2 cup fat-free liquid egg substitute
2 dashes garlic powder
2 dashes onion powder
3 tablespoons pizza sauce
6 slices turkey pepperoni

 

Optional topping: red pepper flakes

 

DIRECTIONS

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Bring a small skillet sprayed with nonstick spray to medium heat. Add egg substitute and let it coat the skillet bottom. Sprinkle with a dash each garlic powder and onion powder. Cover and cook until solid enough to flip, about 3 minutes.

 

Carefully flip egg “crust.” Top with sauce, leaving a ¼-inch border. Sprinkle with remaining dash each garlic powder and onion powder. Top sauce with cheese and pepperoni. Cover and cook until cheese has melted and pepperoni is hot, 1 to 2 minutes. Enjoy!

 

MAKES 1 SERVING

WHITE-CHEESE BREAKFAST PIZZA

You’ll Need: blender or food processor (optional), small bowl, small skillet with a lid, nonstick spray
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe: 196 calories, 6g fat, 853mg sodium, 9g carbs, 1g fiber, 4.5g sugars, 26g protein

 

INGREDIENTS

1 stick light string cheese
¼ cup light or low-fat ricotta cheese
1 cup roughly chopped spinach leaves
¼ teaspoon garlic powder
1/8 teaspoon each salt and black pepper
1/2 cup fat-free liquid egg substitute
1 teaspoon reduced-fat Parmesan-style grated topping

 

DIRECTIONS

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small bowl, mix ricotta cheese with shredded string cheese.

 

Bring a small skillet sprayed with nonstick spray to medium heat. Cook and stir spinach until wilted, about 1 minute.

 

Remove from heat and blot away excess moisture. Stir spinach into cheese mixture. Mix in garlic powder, salt, and pepper.

 

Re-spray skillet and return to medium heat. Add egg substitute and let it coat the skillet bottom. Cover and cook until solid enough to flip, about 3 minutes.

 

Carefully flip egg “crust.” Evenly top with spinach-cheese mixture, leaving a 1/2-inch border. Sprinkle with Parm-style topping. Cover and cook until cheese topping is hot, 1 to 2 minutes. Enjoy!

 

MAKES 1 SERVING

MEAT LOVER’S BREAKFAST PIZZA

You’ll Need: blender or food processor (optional), small bowl, small skillet with a lid, microwave-safe plate (optional), nonstick spray
Prep: 5 minutes
Cook: 25 minutes

 

Entire recipe: 255 calories, 8.5g fat, 950mg sodium, 8.5g carbs, 1g fiber, 2g sugars, 31g protein

 

INGREDIENTS

1 stick light string cheese
2 tablespoons canned crushed tomatoes
1/8 teaspoon Italian seasoning
1 frozen meatless or turkey sausage patty with 80 calories or less
1 slice center-cut bacon or turkey bacon
1/2 cup fat-free liquid egg substitute
3 slices turkey pepperoni, chopped

 

DIRECTIONS

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small bowl, combine crushed tomatoes with Italian seasoning.

 

One at a time, prepare sausage patty and bacon in a small skillet or on a microwave-safe plate in the microwave. (See packages for cook times and temperature.) Chop or crumble.

 

Bring a small skillet sprayed with nonstick spray to medium heat. Add egg substitute and let it coat the skillet bottom. Cover and cook until solid enough to flip, about 3 minutes.

 

Carefully flip egg “crust.” Top with seasoned crushed tomatoes, cheese, sausage, bacon, and chopped pepperoni. Cover and cook until cheese has melted and toppings are hot, 1 to 2 minutes. Enjoy!

 

MAKES 1 SERVING

EASY CAPRESE BREAKFAST PIZZAS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), small bowl, skillet
Prep: 5 minutes
Cook: 10 minutes

 

Entire recipe:
185 calories, 5g fat, 430mg sodium, 23.5g carbs, 6g fiber, 1.5g sugars, 14g protein

 

INGREDIENTS

1 stick light string cheese
1 teaspoon light whipped butter or light buttery spread
1/2 teaspoon crushed garlic
1 light English muffin
6 fresh basil leaves
2 thick slices plum tomato

 

Optional seasonings: salt and black pepper

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small bowl, mix butter with garlic. Split English muffin into halves and place on the baking sheet. Spread with butter mixture, sprinkle with cheese, and top with basil.

 

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook tomato slices until lightly blackened, 1 to 2 minutes per side.

 

Place a tomato slice on each muffin half. Bake until hot and lightly browned, about 5 minutes. Devour!

 

MAKES 1 SERVING

PERFECT PEPPERONI PIZZAS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional)
Prep: 5 minutes
Cook: 15 minutes

 

Entire recipe:
211 calories, 6g fat, 823mg sodium, 29g carbs, 6.5g fiber, 2.5g sugars, 16.5g protein

 

INGREDIENTS

1 stick light string cheese
1 light English muffin
2 tablespoons pizza sauce
8 slices turkey pepperoni

 

Optional seasonings: salt, black pepper, oregano, garlic powder, onion powder, red pepper flakes

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Split English muffin into halves and place on the baking sheet. Spread with pizza sauce, sprinkle with cheese, and top with pepperoni.

 

Bake until hot and lightly browned, 10 to 12 minutes. Dig in!

 

MAKES 1 SERVING

CHICKEN GIRLFREDO PIZZA

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), small bowl
Prep: 10 minutes
Cook: 15 minutes

 

Entire recipe: 233 calories, 5.5g fat, 782mg sodium, 27.5g carbs, 6g fiber, 2.5g sugars, 21 g protein

 

INGREDIENTS

1 stick light string cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 teaspoon fat-free sour cream
¼ teaspoon crushed garlic
Dash each salt and black pepper, or more to taste
1 light English muffin
1 ounce cooked and chopped skinless chicken breast

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small bowl, combine cheese wedge, sour cream, garlic, salt, and pepper. Stir until smooth.

 

Split English muffin into halves and place on the baking sheet. Spread both halves with cheese-wedge mixture. Top with chicken and shredded string cheese.

 

Bake until hot and lightly browned, 10 to 12 minutes. Dig in!

 

MAKES 1 SERVING

PIZZA LUAU

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional)
Prep: 5 minutes
Cook: 15 minutes

 

Entire recipe: 230 calories, 4.5g fat, 808mg sodium, 34g carbs, 6.5g fiber, 9.5g sugars, 17g protein

 

INGREDIENTS

1 stick light string cheese
1 light English muffin
2 tablespoons low-fat marinara sauce
1/2 ounce shaved deli ham (about 2 slices), chopped
1 pineapple ring packed in juice, drained, chopped
1 tablespoon chopped red onion

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded.

(Or pull into shreds and roughly chop.)

 

Split English muffin into halves and place on the baking sheet. Spread with sauce, sprinkle with cheese, and top with remaining ingredients.

 

Bake until hot and lightly browned, 10 to 12 minutes. YUM!

 

MAKES 1 SERVING

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PURPLE PIZZA EATERS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), microwave-safe bowl, small bowl
Prep: 10 minutes
Cook: 15 minutes

 

1/2 of recipe (2 mini pizzas):
240 calories, 5g fat, 812mg sodium, 32g carbs, 6.75g fiber, 2g sugars, 20.5g protein

 

INGREDIENTS

2 sticks light string cheese
3 ounces purple potato, thinly sliced
¼ cup fat-free ricotta cheese
2 drops purple food coloring (or a drop each of red and blue)
1/8 teaspoon garlic powder
2 dashes salt, or more to taste
2 tablespoons finely chopped red onion
2 light English muffins
2 tablespoons precooked real crumbled bacon

 

Optional seasoning: black pepper

HG ALTERNATIVE!

 

If you can’t find purple spuds, grab a small red-skinned potato!

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break each string cheese stick into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Place potato slices in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 minutes, or until slightly softened. Drain and chop into bite-sized pieces.

 

In a small bowl, thoroughly mix ricotta cheese, food coloring, garlic powder, and salt. Stir in onion.

 

Split English muffins into halves and place on the baking sheet. Evenly spread with ricotta mixture. Top with chopped potato and sprinkle with shredded string cheese and bacon.

 

Bake until hot and lightly browned, 10 to 12 minutes. Chew, you crazy thing!

 

MAKES 2 SERVINGS

PESTO PIZZAS

You’ll Need: baking sheet, nonstick spray, small blender or food processor
Prep: 10 minutes
Cook: 15 minutes

 

1/2 of recipe (2 mini pizzas):
236 calories, 9g fat, 590mg sodium, 31g carbs, 7.5g fiber, 3g sugars, 15g protein

 

INGREDIENTS

2 sticks light string cheese
1/2 cup fresh basil leaves
2 tablespoons light or low-fat ricotta cheese
1 tablespoon reduced-fat Parmesan-style grated topping
1 tablespoon pine nuts
1/2 teaspoon olive oil
1/2 teaspoon chopped garlic
¼ teaspoon black pepper
1/8 teaspoon salt
2 light English muffins
4 cherry tomatoes, quartered

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Break each string cheese stick into thirds and place in a small blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

In a small blender or food processor, combine basil, ricotta cheese, Parm-style topping, pine nuts, olive oil, garlic, pepper, and salt. Blend or process to a smooth paste.

 

Split English muffins into halves and place on the baking sheet. Evenly spread with basil mixture. Sprinkle with shredded string cheese and top with tomatoes.

 

Bake until hot and lightly browned, 12 to 14 minutes. Dig in!

 

MAKES 2 SERVINGS

HG TIP:

 

If you’re noshing solo, bake only two of the mini pizzas. Wrap the others in plastic wrap and freeze for another time—then just thaw, bake, and eat!

PIZZA-BELLAS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), small bowl
Prep: 10 minutes
Cook: 20 minutes

 

1/2 of recipe (1 pizza-bella): 118 calories, 4.75g fat, 487mg sodium, 7.5g carbs, 1.75g fiber, 3g sugars, 11.5g protein

 

INGREDIENTS

2 sticks light string cheese
2 large portabella mushrooms, stems chopped and reserved
¼ cup canned crushed tomatoes
1/2 teaspoon chopped garlic
Dash Italian seasoning
8 slices turkey pepperoni, chopped
2 tablespoons sliced black olives

 

DIRECTIONS

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

 

Break each string cheese stick into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Place mushroom caps on the sheet, rounded sides down. Bake until slightly tender, about 8 minutes.

 

Remove sheet, but leave oven on. Blot away excess moisture from mushroom caps.

 

In a small bowl, mix crushed tomatoes, garlic, and Italian seasoning. Divide mixture between mushroom caps, and sprinkle with cheese. Top with chopped mushroom stems, pepperoni, and olives.

 

Bake until mushrooms are tender, filling is hot, and cheese has melted, 8 to 10 minutes. Enjoy!

 

MAKES 2 SERVINGS

WHITE PIZZA-BELLAS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), skillet, medium bowl
Prep: 10 minutes
Cook: 20 minutes

 

1/2 of recipe (1 pizza-bella): 130 calories, 4.5g fat, 395mg sodium, 11g carbs, 2g fiber, 5g sugars, 13.5g protein

 

INGREDIENTS

2 sticks light string cheese
2 large portabella mushrooms, stems chopped and reserved
¼ cup diced onion
1/3 cup light or low-fat ricotta cheese
1/8 teaspoon garlic powder
1/8 teaspoon salt
Dash black pepper
4 cherry tomatoes, quartered
5 basil leaves, chopped

 

Optional topping: red pepper flakes

 

DIRECTIONS

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

 

Break each string cheese stick into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Place mushroom caps on the sheet, rounded sides down. Bake until slightly tender, about 8 minutes. Remove sheet, but leave oven on.

 

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and mushroom stems until slightly softened and lightly browned, about 3 minutes.

 

Transfer onion and mushroom stems to a medium bowl and blot away excess moisture. Stir in ricotta cheese, garlic powder, salt, and pepper.

 

Blot away excess moisture from mushroom caps. Divide ricotta mixture between the caps and sprinkle with shredded string cheese. Top with tomatoes and basil.

 

Bake until mushrooms are tender, filling is hot, and string cheese has melted, 8 to 10 minutes. Enjoy!

 

MAKES 2 SERVINGS

SAUSAGE-LOADED PIZZA-BELLAS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), skillet, medium bowl
Prep: 10 minutes
Cook: 20 minutes

 

1/2 of recipe (1 pizza-bella):
189 calories, 6.5g fat, 565mg sodium, 14g carbs, 3g fiber, 4.5g sugars, 17g protein

 

INGREDIENTS

2 sticks light string cheese
2 large portabella mushrooms, stems chopped and reserved
2 frozen meatless or turkey sausage patties with 80 calories or less each
¼ cup diced bell pepper
¼ cup diced onion
¼ cup pizza sauce

 

Optional toppings: garlic powder, red pepper flakes

 

DIRECTIONS

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

 

Break each string cheese stick into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Place mushroom caps on the sheet, rounded sides down. Bake until slightly tender, about 8 minutes. Remove sheet, but leave oven on.

 

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Cook sausage patties for 4 minutes. Flip patties and add pepper, onion, and mushroom stems. Cook, stirring veggies, until sausage patties are cooked through and veggies are slightly softened and lightly browned, about 5 minutes.

 

Transfer cooked chopped veggies to a medium bowl and blot away excess moisture. Chop or crumble sausage.

 

Blot away excess moisture from mushroom caps. Spread with pizza sauce, sprinkle with shredded string cheese, and top with cooked veggies and sausage.

 

Bake until mushrooms are tender, filling is hot, and string cheese has melted, 8 to 10 minutes. Enjoy!

 

MAKES 2 SERVINGS

GREEK PIZZA-BELLAS

You’ll Need: baking sheet, nonstick spray, blender or food processor (optional), skillet, medium bowl, small bowl
Prep: 10 minutes
Cook: 20 minutes

 

1/2 of recipe (1 pizza-bella):
154 calories, 6.5g fat, 494mg sodium, 11.5g carbs, 2.5g fiber, 4g sugars, 13.5g protein

 

INGREDIENTS

2 sticks light string cheese
2 large portabella mushrooms, stems chopped and reserved
1 cup chopped spinach leaves
¼ cup crumbled reduced-fat feta cheese
¼ teaspoon garlic powder
¼ cup canned crushed tomatoes
Dash dried oregano
2 tablespoons diced red onion
4 cherry tomatoes, quartered
2 tablespoons sliced black olives

 

DIRECTIONS

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

 

Break each string cheese stick into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Place mushroom caps on the sheet, rounded sides down. Bake until slightly tender, about 8 minutes. Remove sheet, but leave oven on.

 

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushroom stems until slightly softened, about 2 minutes. Add spinach and cook and stir until mushroom stems are lightly browned and spinach has wilted, about 1 minute.

 

Transfer cooked mushroom stems and spinach to a medium bowl and blot away excess moisture. Stir in feta cheese and garlic powder.

 

Blot away excess moisture from mushroom caps. In a small bowl, mix crushed tomatoes with oregano. Spread onto mushroom caps. Divide spinach-feta mixture between the caps and sprinkle with shredded string cheese.

 

Top with onion, tomatoes, and olives. Bake until mushrooms are tender, filling is hot, and string cheese has melted, 8 to 10 minutes. Eat up!

 

MAKES 2 SERVINGS

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POTATO-SKIN PEPPERONI PIZZA

You’ll Need: baking sheet, nonstick spray, microwave-safe plate, blender or food processor (optional), skillet, medium bowl
Prep: 10 minutes
Cook: 35 minutes

 

Entire recipe:
262 calories, 6.5g fat, 805mg sodium, 36g carbs, 4.5g fiber, 7.5g sugars, 16g protein

 

INGREDIENTS

One 10-ounce russet potato
1 stick light string cheese
¼ cup chopped bell pepper
¼ cup chopped onion
¼ cup chopped mushrooms
¼ cup pizza sauce
6 slices turkey pepperoni, chopped
2 teaspoons reduced-fat Parmesan-style grated topping

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

 

Pierce potato several times with a fork. On a microwave-safe plate, microwave for 5 minutes, or until slightly softened.

 

Flip potato over and microwave for 5 more minutes, or until soft.

 

Break string cheese into thirds and place in a blender or food processor—blend at high speed until shredded. (Or pull into shreds and roughly chop.)

 

Cut potato in half lengthwise and gently scoop out and discard most of the flesh, leaving about ¼ inch on the skins.

 

Place skins on the baking sheet and bake until crispy, 10 to 12 minutes. Remove sheet, but leave oven on.

 

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add pepper, onion, and mushrooms. Cook and stir until mostly softened, about 5 minutes.

 

Transfer veggies to a medium bowl and mix with pizza sauce. Evenly divide mixture among potato skins.

 

Top skins with shredded string cheese and pepperoni. Bake until sauce is hot and cheese has melted, about 4 minutes.

 

Sprinkle with Parm-style topping and dig in!

 

MAKES 1 SERVING

MINI DEEP DISH SPINACH PIZZAS

You’ll Need: 12-cup muffin pan, nonstick spray, large bowl, medium bowl, rolling pin (optional)
Prep: 25 minutes
Cook: 15 minutes

 

th of recipe (1 mini pizza):
154 calories, 4g fat, 578mg sodium, 20g carbs, 1.5g fiber, 3g sugars, 8g protein

 

INGREDIENTS

Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded part-skim mozzarella cheese
1 tablespoon chopped garlic
1/2 teaspoon salt
1 cup canned crushed tomatoes
¼ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion power
1 package Pillsbury Classic Pizza Crust refrigerated dough
¼ cup reduced-fat Parmesan-style grated topping

 

DIRECTIONS

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

 

In a large bowl, thoroughly mix spinach, shredded cheese, garlic, and salt. In a medium bowl, mix crushed tomatoes with remaining seasonings.

 

Roll or stretch out dough into a large rectangle of even thickness, at least 12 inches by 9 inches. Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides.

 

Evenly distribute spinach-cheese mixture among the cups, about 3 tablespoons each, and firmly pack it in.

 

Evenly top with seasoned crushed tomatoes, about 1 tablespoon per cup, and sprinkle with Parm-style topping, 1 teaspoon per cup.

 

Bake until dough is firm and golden brown and filling is hot, about 15 minutes. Enjoy!

 

MAKES 12 SERVINGS

Hungry for More Italian Eats?

There are MANY baked-not-fried Parmesan dishes in the Faux-Frys chapter. Mangia!