These petite personal pizzas are really great. They are just as tasty as pizzeria pies but they’ve got built in portion control because they’re baked in a muffin pan. They’re a snap to put together and are delicious as either a snack, appetizer or as a main dish for lunch or dinner, complimented by a serving of veggies and fruit. Feel free to use low-carb wraps too!
3 whole wheat tortillas
Toppings: mini pepperonis, black olives, green peppers, onions, sausage, pineapple . . .
Cut circles out of the tortilla (using a large can works well)–four per tortilla. Lightly spray each tin with cooking spray. Stuff one circle tortilla into each muffin tin.
Place a spoonful of pizza sauce in each tortilla “crust.” Sprinkle with a tablespoon of mozzarella cheese and desired toppings.
The trickiest part is getting them out. I found the best method is using a spoon to scoop them out after loosening the sides.