Updated: Feb 5
Pizza. One of the toughest cravings to easily satisfy when you 1. are watching your carb intake and 2. live in NJ where there seem to be more pizza places than people. There are recipes for low carb dough, which I'm still planning to try out, but sometimes you want something as convenient as picking up a quick slice.. that's where this pizza-dilla comes in! Created out of necessity, it keeps carbs low, is gluten-free, and has all the melty cheesy goodness to make you feel like you're almost eating a slice... I used spinach and mushrooms but you can swap in any other toppings like bacon, ham & pineapple, or pepperoni to keep it classic... have fun with it!
Before you start, tools you'll need...
Oven preheated to 400
Baking sheet with parchment paper or nonstick liner
Sharp knife to slice mushrooms & shallots
Bowl for veggies
1 - 1 1/2 c cheese- I used a mix of fontina and mozzarella, feel free to get creative here
2/3 c baby bella mushrooms
1 1/2 c baby spinach
2 Siete Foods almond flour tortillas
1 1/2 tbs Avocado or olive oil for frying/coating mushrooms
Salt & pepper to taste
Marinara sauce for dipping
Toss the mushrooms in a drizzle of oil and place on baking sheet- bake about 10-15 minutes until some water releases- will chop after roasting.
Slice shallots thinly and roughly chop spinach
Heat 1/2 tbsp oil in your skillet and sauté shallots for 2-3 minutes, add in spinach- cook until wilted slightly. Season to taste with salt & pepper then set aside. Wipe skillet clean once it cools (we'll use this to make the dilla)
Grate your cheese(s)!
When mushrooms are ready and have cooled, slice or chop. Add to bowl of sautéed spinach, draining any water that may have accumulated first
Start to assemble your pizza-dilla! Starting with a tortilla, add a layer of cheese, your veggie toppings, and one more layer of cheese
Heat 1/2 tbsp of oil over slightly higher than medium heat in the skillet- stoves vary so you may need to adjust- we want to get a nice golden color and make sure it's hot enough so that the oil doesn't soak into the tortilla, also not so hot that it burns and the cheese doesn't melt- add the dilla and cook until you see the cheese start to melt... carefully flip and cook side 2. This can get messy and tricky, might need extra tools and a friend to help you flip! Once the cheese is melted and both sides have a nice color, slide off the skillet onto a cutting board- cool for 5 min before slicing.
Dip slices into some warmed marinara sauce and satisfy that pizza craving!