Phyllo Parmesan Pizza | A Black Girl's Guide To Weight Loss

Phyllo Parmesan Pizza


Originally posted 2010-09-19 10:35:21.

Okay,  okay… so I got cursed out for not posting this earlier, but I stand before you… recipe in hand… begging (Keith Sweat-style) for forgiveness. :)

What is phyllo dough? It is a wide, flat and very thin – almost paper thin – sheet of dough. It bakes quickly, turns a beautiful golden brown, and is extremely flaky. Biting into it gives off an amazing crunch, and the dough is a great flavor carrier. The only downfall is that it’s difficult to make from scratch, and finding it for less than $4 is a struggle. It’s a bit of a splurge (well, at least, to me) but every blue moon, I don’t mind it.

3 tbsp melted butter

10 sheets of phyllo (or filo, or fillo… whatever) dough

1/3 cup grated parmesan (I bought a small block of parm and grated it myself, so I can’t say for sure whether or not the “stuff in the shaker” will work for this one.)

1/2 tsp garlic powder

2 roma tomatoes

1 medium sized zucchini

2 tsp oregano

2 tsp basil

1/4 teaspoon of sea salt

Preheat your oven to 350 degrees. Take a large pan, and brush a litle bit of butter along the bottom of the pan. Take approximately 4 sheets of the phyllo dough (you may not be able to get only 4, and that’s okay) and lay them on the pan, all stacked on top of each other. Brush the sheets with a little butter, then sprinkle lightly with parmesan. Stack another 4 sheets of dough on top, then repeat the buttering and parm-sprinkling process. Stack your remaining sheets on top.Dust the top lightly with garlic powder.

Slice your tomatoes and your zucchini in slices as thin as you can get. The phyllo isn’t super strong, so you’ll want to be careful about putting heavy chunks on top. As you can see in the picture, my tomatoes and zucchini are sliced super thin. (If you are having trouble with slicing the tomatoes, you’ll want to invest in a large chef’s knife.)

Take your zucchini slices, and lay them however you like across the pizza dough. Lay your tomatoes on top as well. Slide your pan into the oven until the outermost parts of your phyllo dough is a nice golden brown. Take your pan out of the oven – keep the heat on – and sprinkle your remaining parmesan cheese and herbs, sprinkling your salt on last. Toss it back in the oven until all your cheese has melted – but not browned – and you’re done! Pull it out of the oven, slice up your phyllo pizza, and eat up!

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The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes health, fitness, nutrition, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss from the National Academy of Sports Medicine. She now lives in New York with her family, and is working on her 4th, 5th and 6th certificates.


  1. Chellbellz

    September 19, 2010 at 1:27 PM

    that looks beyond delicious

  2. Carol D.

    September 19, 2010 at 1:58 PM


  3. aisha

    September 19, 2010 at 6:16 PM

    Great idea. Something else to do other than not so good for you baklava.

  4. BlackBerry Molasses

    September 20, 2010 at 10:45 AM

    I love playing with phyllo. I make my own spanakopita (another deliciously satisfying veggie entree). Greek/Mediterranean inspired food is my favorite. I can’t wait to try this!

  5. J

    July 1, 2011 at 9:22 AM

    This looks delicious!
    Just out of curiosity, if you had to eyeball this for nutritional value and calories per serving, what ballpark/game are we talking here? I assume less than a regular pizza (usually about 250-300 per slice), but isn’t phyllo pastry made with refined flour and in packaging that seems likely to contain preservatives?

    • Erika Nicole Kendall

      July 1, 2011 at 9:30 AM

      Not all processed foods contain preservatives – and phyllo is always in the frozen foods section, so it’s not going to have what you’d think – and not all of them are made with the refined flour I decry, here. If you cannot make your own, find a brand that works for you and stick with it. :)

  6. Angie

    September 2, 2012 at 2:28 PM

    I just got home from the grocery store. I was amazed at the difference in nutritional value among the different brands of phyllo dough.

    I am ready to start. Am I right in assuming that I need to let the dough thaw first, or will it work if I try to use it frozen?

    • Erika Nicole Kendall

      September 2, 2012 at 9:09 PM

      You absolutely MUST let phyllo thaw before you work with it… otherwise you will be a very unhappy lady. LOLOL

      • sharon

        July 8, 2013 at 6:29 PM

        Hi Erika, Thank you for your wonderful and informative site.. I wanted to know where do you get the phyllo dough from please? Thank you so much for all that you do here to encourage and help us on this healthy lifestyle journey.

        • Erika Nicole Kendall

          July 9, 2013 at 10:14 AM

          You know, it’s usually in the frozen foods section of your average grocery store. Same as puff pastry. I know many stores won’t find a purpose for carrying it, and if they do, it’s usually one brand that’s usually full of preservatives… and if there’s no better option around you then, okay, but still…try to find something a bit better than that. Filo ain’t much more than flour, fat and water. And, even then, the fat is negligible.

  7. Angie

    September 2, 2012 at 11:35 PM

    OMG!!! All I can say is that I’m glad I have a family. Otherwise, I don’t know how I could stop myself from eating this entire pizza. Sooooo good!!!! Thanks for sharing!

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