High Protein Pizzadilla Recipe (51g of Protein!)

Ingredients

• 4 large Egg Whites (whisked until slightly frothy)
• 1 large (10‑inch) Low‑Carb Tortilla (flexible, preferably gluten‑free)
• 3 tablespoons Pizza Sauce (store‑bought or homemade)
• 0.25 teaspoon Dried Oregano
• 0.25 teaspoon Dried Basil
• a pinch Red Pepper Flakes
• 0.5 cup Mozzarella Cheese (shredded)
• 10 slices Turkey Pepperoni (halved if large)
• 4 leaves Fresh Basil Leaves (torn)

Instructions

1. Whisk Egg Whites

   Separate 4 large egg whites into a mixing bowl and whisk until slightly frothy.

   Time: PT2M

2. Heat Skillet

   Place a non‑stick skillet over medium heat and lightly spray with cooking spray.

   Time: PT1M

3. Cook Egg Whites

   Pour the whisked egg whites into the hot skillet, spreading them to cover the surface evenly.

   Time: PT2M

4. Add Tortilla and Cover

   Lay the low‑carb tortilla on top of the still‑soft egg whites, then place the lid on the skillet and cook until the egg whites are fully set (about 3 minutes).

   Time: PT3M

5. Flip the Base

   Using a spatula, carefully flip the tortilla‑egg‑white combo so the cooked side faces down.

   Time: PT1M

6. Add First Layer of Toppings

   Spread 2 Tbsp pizza sauce over the egg‑white side, sprinkle oregano, dried basil, and a pinch of red pepper flakes, then add ¼ cup shredded mozzarella and 6 turkey pepperoni slices.

   Time: PT2M

7. Fold and Add Second Layer

   Fold the tortilla in half to form a half‑moon, then drizzle an additional 1 Tbsp pizza sauce, sprinkle a little more mozzarella, add the remaining 4 pepperoni slices, fresh basil leaves, and another pinch of red pepper flakes.

   Time: PT1M

8. Finish Cooking

   Cook uncovered for 2‑3 minutes, or until the cheese melts and the toppings turn golden‑brown.

   Time: PT2M

9. Slice and Serve

   Transfer the pizzadilla to a plate, let it rest 30 seconds, then cut into wedges and enjoy.

   Time: PT1M

Nutrition Facts

Calories

59

Protein

51 g

Carbohydrates

5 g

Fat

2 g

Fiber

1 g