Made this “pizza” as a snack from a leftover salad I made. For the salad – 5oz baby arugula, 4 grape tomatoes sliced in half lengthwise, 1/2c avocado oil, 2tsp dijon mustard, juice from 2 lemons and 2 cloves of garlic + the amount of salt you prefer. Wanted a snack so I fried a low carb tortilla(2g) in avocado oil in a skillet until one side was browned. Drizzled the top with a little more avocado oil, topped it with the salad mixture and sprinkled with mozzarella. Baked potato at 400 for six minutes. I also topped it with Taco Bell brand Baja sauce.
by No_Butterscotch3354