MUCH TO THE DETRIMENT of my waistline, I love pizza. The good news is I have eliminated meat toppings from my pizzas this summer. It took over half a century to reach that point, but I offer a low-calorie Greek pizza recipe I am very fond of, which I have detailed below.
I finally listened to my physician and started on a reduced-calorie six-month adventure in June. Calling it an “adventure” helps me work towards my goal of losing 25 pounds over the period. I found eliminating my favorite foods has never worked for me, so I am focusing on healthier ingredients and reduced portion sizes. Journaling is also good for me to keep me on track. I allow one day a week to be a little “bad”. Not a blowout, mind you. I’m a calorie counter.
I’m three months into this newer practice and have knocked off 12.5 pounds. I walk 30 minutes each morning, 6 days a week, and continue my indoor stretching regime to help in my range of motion to strengthen my shoulders and legs. I still have my tummy but I’m noticing my “love handles” are diminishing.
Years ago, some columnist suggested that it was good to get a mental image of the extra weight we carry by picking up a family pack of bulk-packaged ground meat at the grocery store to comprehend what 4 or 5 pounds looks and feels like. It is enlightening and staggering. You may see me lifting packages of ground beef at Family Fare to make the point.
Bob’s Greek Pizza
I make a whole wheat and bread flour yeast dough that I roll out into 7-8” rounds. I par-bake the dough (6 minutes @ 425 F), let it cool, and then freeze the pizza blank in a plastic bag for later use. I calculated that each disc represents 400 calories in this size and rolled-out state.
Ingredients
2 TBS Extra Virgin Olive Oil with two chopped garlic cloves heated in a small ramekin.
¼ cup marinara sauce
¼ cup finely chopped red onion
¼ cup sliced kalamata olives
1-2 Roma or a dozen cherry tomatoes sliced
2 tsp dried Oregano
2 TBS grated Parmesan cheese
3 TBS crumbled Feta cheese
Directions
Brush the top of the frozen disc with the garlic-infused oil using a pastry brush.
Evenly spread the marinara, add toppings and seasonings finishing with the two cheeses.
Place the frozen pizza creation on a toaster oven’s middle rack and bake for 10-12 minutes preheated at 425 F.
Let cool on a cutting board for two minutes and cut into four equal slices. My calorie count has these slices coming in at 150 calories each piece.
I add chopped fresh basil or mint and kick it up with red pepper flakes.
Can you imagine having two pieces and walking away from dinner with only 300 calories?
You can take this recipe to the bank.
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