Source: Chef Michel Nischan

Replace your traditional pizza with this healthier version.

Servings

1 low carb tortilla (8-inch, whole grain)
1 canola cooking spray ( or canola oil in a misting bottle)
2 oz low fat refried black beans (equal to 1/4 cup)
1 tbsp water , warm
5 tbsp salsa , drained (fresh)
0.25 cup Cheese, mozzarella, reduced fat, shredded

1 Place an 8- to 10-inch skillet over medium heat until hot. Lightly spray each side of the tortilla with oil.
2 Place the tortilla in the hot pan and cook 30 seconds to one minute or until lightly browned. Turn the tortilla over and repeat.
3 Remove from the pan and cool.
4 Combine the re-fried beans and water and mix until smooth. Use a rubber or plastic spatula to spread the bean paste over the tortilla. Be careful to leave 1/4 to 1/2 an inch of tortilla uncovered at the outer edge.
5 Gently spread the salsa evenly over the bean paste and sprinkle with the low-fat mozzarella cheese. Transfer to a baking sheet and place in a preheated 375 degree F oven for five minutes or until the cheese is melted.

Enjoy as is or garnish with a dab of non-fat sour cream and fresh cilantro.