Run Oregon Test Kitchen: Greek Tortilla Pizza (with recipe)

We have come to the conclusion of the Run Oregon Test Kitchen and we are all satisfied (in stomach and mind) with our choices. Here is a full recipe from the “Racing Weight Cookbook: Light Recipes for Athletes” by Matt Fitzgerald.

Racing Weight Cookbook by Matt Fitzgerald and Georgie Fear, RD

1 whole-grain or sprouted-grain tortilla or wrap
½ cup prepared pizza sauce
¼ cup mushrooms, sliced
¼ cup red bell pepper, sliced
¼ cup onion, sliced
2 tablespoons kalamata olives, sliced
2 tablespoons (1 oz.) feta cheese, crumbled
¼ teaspoon dried oregano (optional)

Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.

Place tortilla on baking sheet and evenly spread with pizza sauce. Top with mushrooms, peppers, onion, olives, and feta. Bake for 10 minutes.

3 Sprinkle with oregano, if desired, before serving. Cut into slices.

Per serving: 277 calories, 15 g fat, 29 g total carbohydrate, 11 g dietary fiber, 15 g protein


Look at the ingredients list and choose a tortilla with whole-wheat flour or sprouted whole wheat as one of the first ingredients (not wheat flour or enriched wheat flour). Scan the rest of the ingredients and make sure they don’t include partially hydrogenated oil of any kind. Some of our favorite products are Ezekiel 4:9 Sprouted Whole Grain Tortillas, Flatout whole-grain flatbreads, and Alvarado St. Bakery sprouted-wheat tortillas. La Tortilla Factory white whole-wheat SoftWraps are also a good choice.

Sprouted-grain tortillas may be found in the freezer section; the others are usually shelved in a tortillasection or Latin foods aisle.

DQS COUNT (per serving):

Racing Weight Cookbook Lean, Light Recipes for AthletesRacing Weight Cookbook: Lean, Light Recipes for Athletes delivers more than 100 flavorful, easy recipes that will help athletes hit their ideal weight without compromising performance. The book is the third in the best-selling Racing Weight Series™ and is now available in bookstores; bike, tri, and running shops; and online. Preview the book and try recipes at

About Author

Matt Rasmussen lives in Keizer, Ore. with his wife and three daughters. He enjoys watching hockey, going to as many breweries (618) and wineries (152) as he can, and all things Canada (he was born there). Matt was raised as a baseball player and officially transitioned over to running in 2010.

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