Spinach and Cheese Tortilla Pizza

By Abby Henry Singh November 9, 2017Main Dishes, Recipes, Snacks, Vegetarian

This easy, healthy pizza creates a great, lite lunch. Leafy greens, like Spinach, pack a nutrition punch with fiber, folate, carotenoids, and lutein. The cheese provides a serving of dairy and protein. Enjoy!

Brought to you by Holly Clegg and Eating Well Through Cancer.


2 large (10-inch) flour tortillas

2 tablespoons fat-free sour cream

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 large tomato, chopped

Salt and pepper to taste

1/2 cup shredded reduced-fat Monterey Jack cheese

1/4 cup thinly sliced green onion


Preheat oven to 450ºF. Place tortillas on baking sheet coated with nonstick cooking spray. Bake 3 minutes, or until golden brown. Remove from oven, and reducetemperature to 350ºF.

Spread sour cream evenly over the tortillas. Top each with spinach, tomato, salt, and pepper to taste. Next, sprinkle evenly with Monterey Jack cheese. Bake 5 minutes more, or until cheese is melted. Sprinkle with green onion. Cut each tortilla into four slices,serve immediately.

Makes 12 servings.

Per serving: 65 calories, 2 g fat, 9 g carbohydrates, 3 g protein, 1 g dietary fiber, and 108 mg sodium.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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