I’ve always been a fan of pizza. When I was a kid my mom used to have so much work on Thursdays she didn’t have time to make home cooked meals that day. It was always designated our pizza night and that was a-okay with me. Then I developed a dairy allergy, which limited me on how much dairy I could take in. This meant that pizza night had turned into chicken wing night for me. I stayed away for a long time and eventually started eating my pizza without cheese and with lots of toppings. This worked great for me until I became diabetic. Then the cheese was no longer my biggest issue, it was the bread – the glorious pizza crust that was always so alluring to me.

I decided that since I couldn’t have bread anymore, I”d allow myself small doses of dairy, paired with the discovery of low carb tortillas, the pizzadilla was born.

I didn’t know what to expect at first. I certainly didn’t expect it to be so delicious – but it was. It was fantastical and amazing and made all my pizza dreams come true.

Here’s what I used:

1 low carb Extreme tortilla

1 tablespoon of organic pizza sauce

About 1/8 cup of Kraft shredded cheese



black olives

green peppers



1. Preheat your George Foreman grill or your large skillet. Spread some butter on your surface.

2. Prep your tortilla: Spread your pizza sauce all over your whole tortilla. Add half your cheese to one half as well as your toppings to the one half with the cheese. You do not have to use the toppings that I mentioned above, those are just the ones that I used. Go wild, put whatever you want on there. Spread the other half of your cheese over the toppings that you just put on there. Fold in half.

3. Carefully place your folded tortilla on your pan or George Foreman (I strongly suggest the George Foreman as you will not have to flip your pizzadilla). If you are using the GF let your pizzadilla cook for about 4-5 minutes, if using a pan on the stove top, cook for about 2-3 minutes on each side.

4. Remove from heat, let cool for 1-2 minutes and enjoy!

Happy Cooking!

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