Diabetes-Friendly Recipes

Italian Ricotta and Cherry Tomato Pie

Servings: 10


  • 1 10-ounce thin crust pizza shell
  • ½ cup chopped fresh basil
  • 1 teaspoon olive oil
  • ½ cup low-fat ricotta cheese
  • ½ cup grated part-skim mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ pound cherry tomatoes, halved
  • olive oil cooking spray
  • freshly ground pepper to taste


  1. Preheat oven to 350°F. Place the pizza crust on a pizza stone or baking sheet.
  2. In a small bowl, combine the basil and olive oil. Spread over the crust. In another bowl, combine the ricotta, mozzarella, and Parmesan cheese. Crumble over the basil.
  3. Place the tomato halves on top. Spray with cooking spray and grate on fresh pepper to taste.
  4. Bake for 15 minutes until the tomatoes are cooked but still keep their shape. Remove from oven and allow to cool. Serve warm or chilled.

Nutrition Information


Per slice:143 calories (34% calories from fat), 4 g protein, 5 g total fat (1.7 g saturated fat), 18 g carbohydrate , 2 g dietary fiber, 7 mg cholesterol, 133 mg sodium
Diabetic exchanges:1 carbohydrate (1 bread/starch), 1 fat


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