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Hungry Girl Today: 9.17.13


HG's Taco-Topped Pizza

Tac' to Me!
We love food mash-ups: combining two food favorites to make one new and amazing creation! Here's our guilt-free take on taco pizza...

1 stick light string cheese
3 tbsp. canned crushed tomatoes
2 dashes cayenne pepper
1/4 tsp. chili powder
1/4 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/4 tsp. cumin
1 high-fiber pita
2 tbsp. shredded reduced-fat Mexican-blend cheese
1 tbsp. fat-free sour cream
1 tsp. lime juice
2 tbsp. diced tomato
2 tsp. diced red onion
1 tbsp. chopped cilantro

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)

In a small bowl, mix crushed tomatoes with cayenne pepper and 1/8 tsp. chili powder.

In a microwave-safe bowl, combine soy crumbles with onion powder and garlic powder. Add 1/8 tsp. cumin and remaining 1/8 tsp. chili powder. Microwave for 30 seconds, or until crumbles are hot. Mix well.

Lay pita on the baking sheet and spread with seasoned crushed tomatoes, leaving a 1/2-inch border. Sprinkle with shredded string cheese, top with seasoned soy crumbles, and sprinkle with shredded Mexican-blend cheese.

Bake until hot and lightly browned, 10 - 12 minutes.

Meanwhile, in a small bowl, mix sour cream with lime juice and remaining 1/8 tsp. cumin.

Top pizza with diced tomato, onion, sour cream mixture, and cilantro. Eat up!


Serving Size: entire recipe
Calories: 300
Fat: 7.5g
Sodium: 841mg
Carbs: 40.5g
Fiber: 9g
Sugars: 4.5g
Protein: 24.5g