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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
Pizza sauce
Mozzarella cheese
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.

Bake at 350F for 10 to 15 minutes.

The trickiest part is getting them out.  I found the best method is using a spoon to scoop them out after loosening the sides.


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