Speedy Thin & Crisp Pizzas

Prep + cook time: 15 mins

Serves: 2


  • olive oil cooking spray
  • 2 low-carb wraps (142g)
  • 2 tbsp basil pesto
  • 1 small zucchini (125g), peeled into ribbons
  • 100g broccolini, trimmed
  • 8 cherry tomatoes (80g), halved, seeds removed
  • 75g bocconcini
  • 20g finely grated vegetarian parmesan-style cheese
  • ¼ cup basil leaves


  1. Preheat oven to 240°C.
  2. Lightly spray wraps with oil. Bake on a lined oven tray for 2 mins. Spread bases evenly with 1 tbsp pesto each.
  3. Divide zucchini, broccolini and tomatoes between crisp bases. Tear bocconcini and divide evenly between pizzas.
  4. Bake for 5 mins until bocconcini melts and pizzas are heated through. Scatter with cheese and basil. Serve immediately.


24.4g total fat (11g saturated fat); 1812kJ (432 cal); 21.3g carbohydrate; 25g protein; 13.7g fibre