When I first started keto, I was living on little pita pizzas for lunch time. They’re fast to make and tasty. And my husband has a pizza addiction.
Later on, I decided I wanted a real pizza, and created a damn good low carb pizza crust. Also because, you know, my husband has a pizza addiction.
But one of my friends, Liz, mentioned eating “pizzadillas,” and I was intrigued. I like pizza. I love quesadillas. Sounds like the perfect combo!
And it totally is. I now make pizzadillas far more often than I make pita pizzas or full-size pizzas. They’re really simple to make and I love the crunch when I bite into them! Also, my local Walmart has gotten hit-or-miss at stocking the Joseph’s Bakery low carb pitas, but I can find low carb Mission tortillas at any grocery store in town. CB and I seriously eat these a couple of times a week, and we are both still sustaining weight loss.
- your favorite low carb tortilla – I prefer Mission Carb Balance flour tortillas
- 1/4-1/2c mozzarella cheese, depending on how cheesy you want it
- 1/4c marinara sauce
- pepperoni – 8 sandwich pepperoni or 12 or so little pepperoni
- coconut oil – I use 1T to fry up 3 of these bad boys, so adjust for however much you are making
Assemble your pizzadilla!
Fry that bad boy up!
The “secret” to making an excellent pizzadilla is in the frying. You don’t want to just throw it in the microwave and melt it together… ugh. You want to pan-fry it in coconut oil to make it crispy and melty and delicious. While you’re assembling your pizzadilla, heat your griddle or skillet and melt coconut oil on it. I usually cook 3 with 1T of oil, so you won’t need very much at all if you are just fixing one.
The oil is ready when a droplet of water will bounce off of it.
Aaaaaand that’s it! I like to serve mine with a quarter cup of marinara/pizza sauce. The Publix brand is my favorite, but the Ragu and Prego ones aren’t bad either.
Coming in at 12g net carbs, this can be a pretty good chunk of your daily load if you stick to 20g or less. But many people don’t… and it’s also fairly easy to add into your routine even if you do. Pair it with some bacon and eggs for breakfast and some broccoli and chicken thighs for dinner and voila, less than 20g carbs with this delicious treat still on the menu for midday. You can save yourself some more carbs if you shred your own cheese, also, but I prefer the ease of the pre-shredded. Whichever you prefer!
Again, this is not a ground-breaking recipe. I don’t tend to do those here. But it is very simple, very fast, and very delicious. It’s solidly keto, but close enough to “normal” food to hit that craving dead-on. I can’t even take the credit for coming up with this – I’ve seen a lot of people make them – but time and time again, my pizzadilla posts on my instagram get the most comments and questions about my cooking technique. So I hope this inspired some of you all to try it!
As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page? You could also follow me on Instagram. And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!