Who says pizza can’t fit into your healthy lifestyle? This high-protein, high-fiber Margherita-style pizza is a game-changer. With a crisp crust, fresh toppings, and plenty of nutrients, it’s perfect for a balanced meal or post-workout treat.
Macros per serving:
Calories: 310
Protein: 28g
Carbs: 38g
Fat: 6g
Fiber: 9g
Total servings per recipe: 2
Ingredients:
- 100g (¾ c.) oat flour
- 20g (2 tbsp) unflavored whey protein powder
- 2g (½ tsp) baking powder
- 2g (½ tsp) salt
- 100g (⅓ c.) plain Greek yogurt
- 15g (1 tbsp) olive oil
- 100g (⅔ c.) crushed canned tomatoes
- 50g (½ c.) part-skim mozzarella cheese, shredded
- 30g (1 medium) fresh basil leaves
- 5g (1 tsp) minced garlic
Vegan and gluten-free substitutions:
- Vegan: Use vegan protein powder, dairy-free yogurt, and plant-based mozzarella.
- Gluten-free: Replace oat flour with certified gluten-free oat flour or almond flour.
Instructions:
- Preheat oven to 450°F (230°C). Line a baking sheet or pizza stone with parchment paper.
- In a bowl, combine oat flour, protein powder, baking powder, and salt.
- Mix in Greek yogurt and olive oil to form a dough. Knead gently for 1-2 minutes.
- Roll dough into a 10-inch circle and place on the prepared baking sheet.
- Spread crushed tomatoes evenly on the crust.
- Sprinkle garlic, mozzarella, and basil leaves on top.
- Bake for 12-15 minutes or until the crust is golden and cheese melts.
- Cool slightly, slice, and enjoy!
Tips and Notes:
- Suggested pan size: 10-inch pizza stone or baking sheet.
- Adjust dough texture: Add water if dry or extra oat flour if sticky.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in an oven or toaster oven.
- Meal prep: Double the recipe and pre-bake crusts for future use.
- Optional toppings: Add cherry tomatoes, red pepper flakes, or arugula for more flavor.
- Lower calories: Replace olive oil with cooking spray and reduce mozzarella.
