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Greek Vegetable Pizza

Hi everyone!

I am so excited to be a guest blogger for Meriem as she unpacks and organizes. My name is Lauren Kelly and my blog is Lauren Kelly Nutrition. I am a nutritionist, healthy recipe blogger and cookbook author. I love sharing healthy recipes and I hope you like this Greek Vegetable Pizza (straight from my cookbook, The Greek Yogurt Cookbook!)

This pizza can be a simple appetizer or easy enough to make as a lunch or dinner. I love Greek yogurt for it’s protein and its versatility. This is so simple, yet so tasty.

You can easily add cooked, diced chicken if you’d like, or experiment with your favorite vegetables and cheeses. Chopped mint is an excellent garnish, and melds well with the Greek flavors of this dish.

Please come and visit me on Facebook, Twitter and Pinterest! Have a great day!

Greek Vegetable Pizza

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For the tzatziki:
1 cup low-fat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 tablespoon chopped fresh dill
2 garlic cloves, minced
2 tablespoons peeled, seeded, and minced English cucumber
1 tablespoon chopped fresh mint

For the pizza: 
4 (6") flour tortillas
Olive oil, as needed
1⁄2 cup seeded and chopped plum tomatoes
1⁄2 cup chopped avocado
⅓ cup chopped black olives
⅓ cup chopped green onions
3⁄4 cup crumbled feta cheese


In a medium bowl, mix all the ingredients to make the tzatziki together until thoroughly combined. Refrigerate for at least 1 hour to let the flavors settle in.

Preheat the grill to medium-high heat. Brush one side of each tortilla with olive oil, and place the oiled side down on the heated grill. Grill tortillas for 2 minutes, and brush the tops with oil. Turn the tortillas over, and spread 2–3 tablespoons tzatziki over each tortilla.

Layer the remaining toppings over the tzatziki. Close the grill and cook for 2–3 minutes until the cheese has melted. Remove the pizzas from the grill, let cool for 3–5 minutes, and slice into quarters to serve.

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