When I crave something a little healthier but still in the junk food direction, these mini pizzas made on crispbread always save the day. They’re delicious, light, and taste just like little Margherita pizzas! 😄
While searching for healthier yet equally tasty pizza options, I also discovered that using a tortilla as a pizza base works great too — just add your favorite toppings as you would on a regular pizza. The key is not to overload it since tortillas are thin. Bake for about 5–7 minutes in the oven, until the edges turn golden brown.
But if you want something even quicker and simpler — try these crispbread pizzas instead!
I also always use wheat crispbread that are slightly thicker and hold the melted mozzarella better.
You will need:
For 1 serving
- 3–4 wheat crispbreads
- About 60 g. mozzarella
- 3 small tomatoes
- A small handful of fresh basil leaves
- A pinch of salt
Preparation
- Cut (or tear) the mozzarella and tomatoes into small cubes and finely chop the basil.
- Divide the mozzarella, tomatoes, and basil evenly over the crispbreads.
- Sprinkle with salt.
- Microwave for about 1.5 minutes, or until the mozzarella melts.
