From: Hungry Girl to the Max! The Ultimate Guilt-Free Cookbook
1 stick light string cheese
3T. canned crushed tomatoes
2 dashes cayenne pepper
1/4t. chili powder
1/4c. frozen ground-beef-style soy crumbles (like Boca or MorningStar Farms)
1/8t. onion powder
1/8t. garlic powder
1/4t. cumin
1 high-fiber pita
2T. shredded, reduced-fat, Mexican-blend cheese
1T. fat-free sour cream (optional)
1t. lime juice (optional)
2T. diced tomato
2t. diced red onion
1T. chopped cilantro (optional)
Break string cheese into thirds, and place in a blender or food processor. Blend at high speed until shredded (or pull into shreds and roughly chop). In a small bowl, mix crushed tomatoes with cayenne pepper and 1/8t. chili powder. In a microwave-safe bowl, combine soy crumbles with onion powder and garlic powder. Add 1/8t. cumin and remaining 1/8t. chili powder. Microwave for 30 seconds, or until crumbles are hot. Mix well. Lay the pita on a baking sheet sprayed with nonstick cooking spray, and spread with seasoned, crushed tomatoes, leaving a 1/2-inch border. Sprinkle with shredded string cheese, top with seasoned soy crumbles and sprinkle with shredded, mexican-blend cheese. Bake at 375℉ until hot and lightly browned, 10-12 min. Meanwhile, in a small bowl, mix sour cream with lime juice and remaining 1/8t. cumin. Top pizza with diced tomato, onion, sour cream mixture and cilantro.
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