Barbecue Tilapia Pizza

Barbecue Tilapia Pizza

0 Reviews
From: Diabetic Living Magazine

Red onion, cheddar cheese, and cilantro are the perfect flavor combos in this fun pizza.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces fresh or frozen tilapia fillets
  • 2 rustic white pizza thin crust flatbreads, such as Flatout® brand
  • Nonstick cooking spray
  • ½ cup thinly sliced red onion
  • ½ cup lower sodium barbecue sauce such as Annie's® Naturals brand (see Tip)
  • ¾ cup shredded reduced-fat cheddar cheese (3 ounces)
  • ½ cup snipped fresh cilantro


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Preheat oven to 425°F. Line a large baking sheet with foil. Place flatbreads on the prepared baking sheet. Bake about 6 minutes or until golden brown and crisp. Remove from oven. Turn oven temperature to broil.
  2. Meanwhile, rinse fish; pat dry with paper towels. Cut into ½-inch pieces. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add fish and onion to hot skillet; cook 3 to 4 minutes or until fish begins to flake when tested with a fork, stirring gently.
  3. Spread 2 tablespoons of the barbecue sauce over each flatbread. Divide fish mixture between flatbreads and drizzle with the remaining ¼ cup barbecue sauce. Sprinkle with cheese.
  4. Broil pizzas 4 to 5 inches from the heat about 1 minute or until cheese is melted and bubbly. Before serving, sprinkle with cilantro.
  • Tip: Look for a barbecue sauce containing 200 mg or less sodium per serving.

Nutrition information

  • Serving size: ½ pizza
  • Per serving: 257 calories; 8 g fat(4 g sat); 2 g fiber; 22 g carbohydrates; 26 g protein; 25 mcg folate; 58 mg cholesterol; 7 g sugars; 641 IU vitamin A; 4 mg vitamin C; 202 mg calcium; 2 mg iron; 486 mg sodium; 296 mg potassium
  • Nutrition Bonus: Calcium (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ starch, ½ fat

Reviews 0