This pizza is totally guilt-free. And while cauliflower crust is sort of cool, this barbecue pizza is waaaaay cooler in my opinion, and much faster to make. We had some left-over ribs in the fridge that I didn’t want to go to waste, but you can totally substitute with any other type of meat. Imagine this in your mouth right this second: light tender pork, tangy barbecue sauce, crisp red onions, fragrant herbs cut fresh from the garden, and delicious mozzarella cheese. So much yes.
Estimated Time: 30 minutes
Ingredients (serves 2):
- Grilled Pork Ribs: 4 pork ribs, deboned and shredded with fork
- *Substitute Grilled or Baked Chicken: 6 oz, shredded with fork
- La Tortilla Factory Low Carb, High Fiber Tortilla – 2 large tortillas
- Cooking Spray – 2 pumps
- Barbecue Sauce: 1/4 cup
- Red Onion: 1/3 cup, chopped
- Cilantro: 1/3 cup, chopped
- Green Onions: 2 large stocks, chopped
- Low Fat Mozzarella Cheese: 2/3 cup, shredded
- Red Pepper Flakes: 2 dashes, optional
Using a small convection oven or large regular sized oven, preheat to 350. If using a small convection oven, you might have to do one pizza at a time (which is no biggie because these bake fast). Spray the topside of each tortilla with cooking spray and toast the tortillas for approximately 2-3 minutes depending on your oven. You want the tortillas to be just a bit more firm than when they started. Now, spread the barbecue sauce evenly across the two tortillas; the trick is spreading all the way to the edge of the tortilla so that you get enough sauce in every bite. Distribute and layer all of the remaining ingredients onto the pizzas and bake for about 5-7 minutes or until cheese is melted. Top with red pepper flakes if you’re feeling spicy. Pair with a spinach salad and call it a night!