High Protein, Low Calorie Pepperoni Pizza

Serves 8
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Directions

  1. 1Add flour, baking powder, salt, garlic powder, basil, and nutritional yeast to a bowl and whisk to combine.
  2. 2Add flour, baking powder, salt, garlic powder, basil, and nutritional yeast to a bowl and whisk to combine.
  3. 3Add flour, baking powder, salt, garlic powder, basil, and nutritional yeast to a bowl and whisk to combine.
  4. 4Add Greek yogurt and light butter to the dry ingredients.
  5. 5Add Greek yogurt and light butter to the dry ingredients.
  6. 6Add Greek yogurt and light butter to the dry ingredients.
  7. 7Mix with a spoon until a crumbly texture is achieved, then press together with your hands to form a ball.
  8. 8Mix with a spoon until a crumbly texture is achieved, then press together with your hands to form a ball.
  9. 9Mix with a spoon until a crumbly texture is achieved, then press together with your hands to form a ball.
  10. 10Place the dough on parchment paper, sprinkle with flour, and press down with your hands.
  11. 11Place the dough on parchment paper, sprinkle with flour, and press down with your hands.
  12. 12Place the dough on parchment paper, sprinkle with flour, and press down with your hands.
  13. 13Finish rolling out the dough with a rolling pin.
  14. 14Finish rolling out the dough with a rolling pin.
  15. 15Finish rolling out the dough with a rolling pin.
  16. 16Fold over the edges of the dough to form a crust.
  17. 17Fold over the edges of the dough to form a crust.
  18. 18Fold over the edges of the dough to form a crust.
  19. 19Transfer the dough onto a baking sheet, spray with cooking spray or oil, and bake in the oven at 450 degrees Fahrenheit for 10 minutes to let it crisp up.
  20. 20Transfer the dough onto a baking sheet, spray with cooking spray or oil, and bake in the oven at 450 degrees Fahrenheit for 10 minutes to let it crisp up.
  21. 21Transfer the dough onto a baking sheet, spray with cooking spray or oil, and bake in the oven at 450 degrees Fahrenheit for 10 minutes to let it crisp up.
  22. 22While the crust bakes, prepare the cheese blend by grating low-fat mozzarella, fat-free mozzarella, and fresh Parmigiano Reggiano into a plate.
  23. 23While the crust bakes, prepare the cheese blend by grating low-fat mozzarella, fat-free mozzarella, and fresh Parmigiano Reggiano into a plate.
  24. 24While the crust bakes, prepare the cheese blend by grating low-fat mozzarella, fat-free mozzarella, and fresh Parmigiano Reggiano into a plate.
  25. 25Once the crust is baked, add the tomato sauce of your choice.
  26. 26Once the crust is baked, add the tomato sauce of your choice.
  27. 27Once the crust is baked, add the tomato sauce of your choice.
  28. 28Top with the cheese blend and turkey pepperoni.
  29. 29Top with the cheese blend and turkey pepperoni.
  30. 30Top with the cheese blend and turkey pepperoni.
  31. 31Optionally, add some hot honey for sweetness.
  32. 32Optionally, add some hot honey for sweetness.
  33. 33Optionally, add some hot honey for sweetness.
  34. 34Broil on high (525 degrees Fahrenheit) for 5-6 minutes to finish cooking.
  35. 35Broil on high (525 degrees Fahrenheit) for 5-6 minutes to finish cooking.
  36. 36Broil on high (525 degrees Fahrenheit) for 5-6 minutes to finish cooking.

Ingredients

  • 100 g flour
  • 100 g flour
  • 100 g flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • dash garlic powder
  • dash garlic powder
  • dash garlic powder
  • dash basil
  • dash basil
  • dash basil
  • 5 g nutritional yeast
  • 5 g nutritional yeast
  • 5 g nutritional yeast
  • 120 g plain 0% Greek yogurt
  • 120 g plain 0% Greek yogurt
  • 120 g plain 0% Greek yogurt
  • 15 g light butter
  • 15 g light butter
  • 15 g light butter
  • 120 g tomato sauce
  • 120 g tomato sauce
  • 120 g tomato sauce
  • 40 g 2% mozzarella
  • 40 g 2% mozzarella
  • 40 g 2% mozzarella
  • 40 g fat free mozzarella
  • 40 g fat free mozzarella
  • 40 g fat free mozzarella
  • 10 g Parmigiano Reggiano
  • 10 g Parmigiano Reggiano
  • 10 g Parmigiano Reggiano
  • 20 turkey pepperonis
  • 20 turkey pepperonis
  • 20 turkey pepperonis
  • 20 g hot honey
  • 20 g hot honey
  • 20 g hot honey

Equipment

bowlwhiskspoonparchment paperrolling pinbaking sheetgrateroven

Tips

  • Use low-fat mozzarella, fat-free mozzarella, and fresh Parmigiano Reggiano for the cheese blend to increase protein content. If fat-free mozzarella is unavailable, replace it with extra low-fat mozzarella.
  • Adding hot honey is optional for sweetness.