Chicken and Salad Pizza

No need to feel guilty about eating pizza. We cut calories, added belly-slimming MUFAs, and turned this splurge into a slice of diet heaven.
Time: 30
Servings: 4
Ingredients
1/4 c extra virgin olive oil (MUFA), divided
1 Tbsp + 2 tsp red wine vinegar
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 c skinless shredded rotisserie chicken breast (8 oz) or leftover roasted chicken breast
2 med tomatoes (8 oz), cut into 1/2" pieces
1/2 c coarsely chopped jarred roasted red peppers, blotted dry
1/2 sm red onion, chopped (1/4 c)
1/2 pkg (10 oz) Italian salad mix (5 c loosely packed)
2 oz reduced-fat goat cheese, crumbled
4 whole grain flatbread wraps (10" rectangle), we used Flatout
2 cloves garlic, crushed

Directions
1. Preheat oven to 350°F.
2. Mix 2 tablespoons of the oil with vinegar, oregano, black pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).
3. Put wraps on 2 baking sheets. Pour remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. Bake 10 to 12 minutes until lightly crisped.
4. Place a wrap on each of 4 plates. Toss salad and spoon about 11/2 cups on each wrap. Serve with a knife and fork.

Nutritional info per serving: 377 cal, 30 g pro, 24 g carb, 10 g fiber, 20.5 g fat, 3.5 g sat fat, 51 mg chol, 637 mg sodium

Flat Belly Diet Bonus: Try a flavor-infused olive oil in the vinaigrette (varieties include lemon and grapefruit; sold in specialty and natural food stores). It's a MUFA-rich way to make this—or any—salad more enticing!

Read more: http://www.prevention.com/node/29603#ixzz276OXpnhW

Mexican Pizza

Juicy tomato salsa, spicy taco sauce, seasoned ground beef, hearty black beans, sharp cheddar cheese, black olives and green onions give this pizza a varied and developed flavor profile. Served on a crispy wheat crust, each slice is quite filling and tastes incredibly indulgent for only 5
Weight Watchers Points+ or around 200 calories. This pizza comes together quickly and would be perfect for an easy weeknight meal or served alongside ice cold cervezas at your next Mexican fiesta. 
Mexican Pizza
Source: Emily Bites Original

Ingredients:
3.25 oz uncooked 95% lean ground beef (according to my calculations – I weighed before and after - this makes about 3 oz seasoned & cooked, so if you decide to brown up a whole pound with a packet of taco seasoning and just use some for this recipe, weigh out 3 oz cooked for this pizza)
2 t reduced sodium taco seasoning (again, if you are going to cook the whole pound of beef so that you have leftover taco meat, just use the whole packet)
Boboli 12” Whole Wheat Thin Pizza Crust
½ cup chunky salsa (I used mild)
2 T taco sauce (I used medium)
1/3 c canned black beans, drained and rinsed
¾ c reduced fat 2% shredded sharp cheddar cheese
4 medium black olives, sliced
1 medium scallion (green parts only), chopped

Directions:
1.    Preheat the oven to 450.
2.    In a large skillet, brown the ground beef over medium-high heat, breaking up with a spatula or wooden spoon as it cooks. Add taco seasoning and stir to thoroughly combine. Set aside.
3.    In a small bowl, combine the salsa and taco sauce and stir together. Spread the mixture evenly across the surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the black beans across the top of the salsa layer and then follow with the reserved taco meat. Sprinkle the cheese evenly across the top and then follow with the sliced olives.
4.    Place pizza on a foil covered baking sheet, a pre-heated pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes. Remove from the oven, slice and sprinkle the chopped scallions over the top.

Yields 6 slices. Weight Watchers Points Plus: 5 per slice (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per slice from myfitnesspal.com: 206 calories, 28 g carbs, 5 g fat, 11 g protein, 5 g fiber

"Pizza"

Raw Pizza with Buckwheat Crust

Buckwheat Crust

• 1 cup buckwheat, sprouted
• 1/4 cup olive oil
• 1/2 cup walnuts, soaked 6 hours, drained
• 3 carrots, diced very fine
• 1 teaspoon Italian spices

1.  Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times).  Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.

2. Place buckwheat and olive oil in the food process and pulse until a mash is achieved.

3.  Add walnuts and pulse until well blended.

4.  Add carrots and italian spices, blend well.

5.  Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.

Marinated Mushrooms and Onions

• 1 cup mushrooms, sliced
• 1 cup onions, sliced thin
• 1/4 cup olive oil
• 1/4 cup Nama Shoyu
• 2 tablespoons maple syrup

1.  Toss together mushroons and onions. Place in glass container.

2. Whisk together, olive oil, Nama Shoyu and maple syrup.

3. Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.

4.  Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.

Marinara Sauce

• 1 clove garlic
• 1 cup sun-dried tomatoes, softened
• 1/4 cup olive oil
• 1/2 lemon, juice from
• 1/4 cup raisins, soaked
• 1/2 cup soaking water from raisins
• 1 teaspoon italian spices

1.  With food processor running, drop garlic in and chop fine.

2.  Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

• 2 cloves garlic
• 3 cups spinach
• 1/3 cup olive oil
• 1/2 cup walnuts, soaked, drained and dried
• 1/2 lemon, juice from

1.  With food processor running, drop in garlic.

2.  Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

• 3/4 cups cashews, soaked overnight, drained
• 1 teaspoon lemon juice
• pinch Himalayan Salt and pepper

1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

Assembly

Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.

Serves 6-8 A little goes a long way!

http://www.rawmazing.com/pizza-night/

Dr. Oz Cauliflower Pizza Crust Recipe

Ingredients:

1 cup cauliflower, grated

1/2 cup shredded light mozzarella cheese

1 egg

1 tsp oregano

2 tsp basil

2 tsp parsley

1/2 tsp fennel

1 green pepper

1 onion

1 tomato

Garlic powder, to taste

Directions:

1. Dice the onion, pepper and tomato and place it on the side.

2. Steam your cauliflower and grate it up after it has cooled off.

3. Combine the grated cauliflower, mozzarella and egg in a bowl.

4. Spray a circular pizza tray (or read about this fabulous product called the Emile Henry Pizza Stone!) with cooking spray and then spread the dough out on it.

5. Sprinkle the oregano, fennel, basil, garlic powder and parsley on top of the dough.

6. Bake for 12-15 minutes at 450 degrees.

7. Remove the crust from the oven and sprinkle it with the diced onion, pepper and tomato, as well as extra mozzarella cheese.

8. Broil the pizza until the cheese is melted and you have a crispy crust!