Serves 8
Directions
- 1In a bowl, mix together all dry ingredients very thoroughly.
- 2Add Greek yogurt, ultrafiltered milk, and olive oil to the dry ingredients.
- 3Stir until a thick batter forms.
- 4Line a half-size sheet pan with parchment paper.
- 5Pour in the dough and spread evenly to all four corners using a spatula.
- 6Bake the dough at 375°F for 25-30 minutes until firm.
- 7Remove from oven and let rest for 5 minutes.
- 8Spread tomato sauce evenly over the crust.
- 9Top with reduced-fat mozzarella, fresh Parmigiano Reggiano, and turkey pepperoni slices.
- 10Finish with garlic powder and a quick oil spray.
- 11Return to oven and bake at 375°F for approximately 8 minutes.
- 12Switch to broil and cook for an additional 3-6 minutes until the top is browned and bubbling.
- 13Go ahead and slice the pizza into 8 evenly sized personal pizzas.
- 14Enjoy immediately or store frozen.
Ingredients
- 375 g all-purpose flour
- 50 g vital wheat gluten
- 12 g baking powder
- 10 g nutritional yeast
- 10 g salt
- dash garlic powder
- dash oregano
- 500 g plain 0% Greek yogurt
- 400 g fat-free ultrafiltered milk
- 20 g olive oil
- 400 g tomato sauce
- 227 g reduced-fat mozzarella
- 40 g Parmigiano Reggiano
- 40 slices turkey pepperoni
Equipment
bowlspoonhalf-size sheet panparchment paperspatulaovenpizza cutteroil spray
Tips
- Store frozen for up to 3-4 months.
- To reheat: microwave for 2-2.5 minutes, then air fry at 400°F for 2-3 minutes.
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