Let’s breakdown this title: Low fat – Ham & Pineapple – Flatbread – Pizza.
What’s not to enjoy about that combination?
This ham and pineapple pizza didn’t start out low fat.
Often times I’ll make a quick pepperoni pizza for the kiddos using crescent rolls. Unfortunately, the only cheese we had on hand when it came time to making the pizza was a block of pepper jack. The kids really wanted ham and pineapple, but no pineapple was in the house either.
“What would Pioneer Woman do?” I ask myself.
She’d dig through her fridge and make a pizza with what’s she got! So that’s what we did…and it was fabulous.
The low-fat version I swapped out the shredded pepper jack cheese for a wedge of laughing cow cheese and used a Flat Out wrap instead of the crescent rolls. I love flat out wraps because they’re low calorie, provide a good amount of protein and fiber!
The low fat version came in around 210 calories providing 24g. carbs, only 6g. fat, and a total of 21.5g. protein! (numbers are approximate calculated from wrap, ham, cheese, and sauce used.)
If using crescent rolls the approximate calories would be 485 with a breakdown of 33c, 25.5f, and 28.5p. (figuring 2 crescent rolls and 2oz pepper jack cheese, all else remaining the same)
Laughing cow cheese is a staple in my fridge. We use it in so many ways from pasta sauces, to veggie dip, gyro sandwiches, and even melted in omelets. While it worked great to keep the fat low in my ham & pineapple pizza, I’d prefer real melty cheese and would probably do it with a little of both next time. However, it’s nice to have tasty options when you’d rather get your fat calories elsewhere in the day!
- Flat out Wrap (I used Italian Herb)
- 1 wedge Laughing Cow Pepperjack Cheese
- Pizza sauce to liking
- Chopped Deli Ham
- Trader Joe's Island Salsa (or sub pineapple tidbits)
- Sliced red onion
- Preheat oven to 350*
- Lay Flat Out wrap on cookie sheet and spread surface with pepper jack Laughing Cow Cheese. Spread pizza sauce to your liking, about 2 TB I found is plenty. Spread with ham and a few dollops of Island Salsa or pineapple tidbits. Add some thinly sliced red onion on top and bake in preheated oven until desired crispiness about 10-15 minutes.
- *Can be made the same way with crescent rolls pressed into a rectangle and baked 12-15 minutes or until edges are lightly browned. Slice and return to oven to crisp up edges if desired.