1 VEGGIE, 1 DAIRY, AND 1 CARB PER SERVING

Ingredients:

• 1 corn tortilla (0-1 gram of fat & < 100 calories/serving)

• 2½ oz fat free mozzarella, shredded

• 1½ c total raw veggies

• ¼ c pasta sauce *

• Italian Seasoning or other sodium-free herb mix

Instructions:

- For a softer crust: -

1. Preheat broiler on your oven or toaster oven.

2. Lay the tortilla out onto a baking sheet.

3. Spread the pasta sauce over the tortilla.
   (Note: You may use as much or as little of the ¼ c of sauce.)

4. Place the vegetables on top of the sauce.

5. You may add the sodium-free herb mix now or wait and sprinkle it on top of the cheese.

6. Sprinkle the cheese over the pizza and place under the broiler.

7. You will know it is done when the cheese is melted and all of the ingredients are warm.

8. Remove from the broiler and cut into wedges.

- For a crispy crust: -

• Preheat oven or toaster oven to 425°.

• Lay the tortilla out onto a baking sheet and pierce with a knife a few times.

• Bake for about 2 minutes until crispier and then remove from the oven.

• Spread the pasta sauce over the tortilla.
  (Note: You may use as much or as little of the ¼ c of sauce.)

• Place the vegetables on top of the sauce.

• You may add the sodium-free herb mix now or wait and sprinkle it on top of the cheese.

• Sprinkle the cheese over the pizza.

• Place back in the oven and bake for about 5 minutes or until the cheese is melted and all of the ingredients are warm.

• Remove from the oven and cut into wedges.

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