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Grill Memoirs: Grilled Pizza in 4 Steps.

Fun fact: I like pizza. A lot. It’s been a constant in my life and I can honestly say I never get tired of it (especially a NY slice…or those pizzas you get at Costco).

I like pizza any time of the year – but sometimes, too much of a good thing like pizza can make you, well, a little on the fluffy side. So here’s a recipe for those moments when you want pizza, but don’t want to screw up your macros for the day beyond all repair.

If you haven’t already, check out the last blog post ‘Clean Snacking: If Protein Bars and Cookies Had a Baby…and pick up the zero learning curve SUPP UP. No Bull Meal Planner for $9.99 – it’s the first and last meal planner you’ll ever need and it comes packed with recipes for breakfast, lunch, and dinner, and a solid formula I’ve been using for years now to hit my goals without having to obsessively focus on macros. Get it with the SUPP UP. No Bull, Whole Food Military Nutrition At Home Nutrition Guide as a bundle and you’re good to go.

Let’s get started.

Grill Memoirs: Grilled Pizza in 4 Steps.

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This is a much less bready pizza but it’s quick to make and will satisfy that pizza craving that slowly starts to kick in because let’s be honest – on cheat day (and I use this term loosely, because it’s all about things in moderation which means you’re really not cheating at all) it’s easy to eat a whole pie and then some.

4 Step Grilled Pizza Recipe

Makes: 2 small people servings or as I like to call it – 1 serving.

Prep Time: 5 minutes.

Cook time: 8 minutes.

Total Time: 13 minutes.

Items Needed:

  • A large chopping board
  • A grill or grill pan

Ingredients:

  • 1 Multi-grain or Wheat Tortilla
  • 1/2 cup Tomato and Basil Pasta Sauce
  • 1/4 cup Feta Cheese
  • 1 oz. (28 g) Mozzarella Cheese
  • 10 leaves Basil or Spinach leaves
  • Optional: Drizzle some extra virgin olive oil once it’s baked (this’ll alter the below mentioned macros)
  • Optional: Add any other toppings you think you might want

Directions:

  1. Preheat your grill or grill pan until it’s really, really hot (this’ll vary according to which one you’re using).
  2. Toss a tortilla on the chopping board and spread your pasta sauce evenly over it leaving a little room out the outer diameter to leave a crust.
  3. Top with your crumbled feta and shredded mozzarella cheese, adding the basil or spinach leaves last.
  4. Transfer it to your grill for 5-8 minutes until the cheese is nice and melted.

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…and that’s it – you end up with a flatbread pizza.

It balances the protein and carbs out to be pretty even, with the whole wheat/multi-grain tortilla having a nice low GL (if you’ve read either of my nutrition guides, you’ll remember why this is beneficial).

Here’s the macros:

Total: 16 g Protein, 14 g Carbs (of which 8 g is Fiber), 12 g Fat

Per serving: 8 g Protein, 7 g Carbs (of which 4 g is Fiber), 6 g Fat

This recipe is pretty balanced and perfect as a snack or small meal for when you’re craving a nice, greasy slice of pie but know it’d be better to put a healthier spin on it.

That’s all, folks.

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Both books have recipes that provide nutritional breakdown so it makes things nice and easy.

Drop by next week for yet another great post to add to your workout and nutrition arsenal.

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Photo Credit:

Feature Image & Photo 1: Karthik Garikapati
Photo 2: Peter Bravo de los Rios