Description
A wholesome veggie pizza made without added sugars, featuring a crisp crust and vibrant toppings that delight the taste buds.
Ingredients
Scale
- 3/4 cup lupin flour
- 1 1/2 tbsp finely ground psyllium husk
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup plain nonfat Greek yogurt
- 2 large egg whites
- 1/2 cup no-added-sugar pizza sauce
- 5 oz part-skim mozzarella, shredded
- 6 oz mushrooms, thinly sliced
- 3/4 cup diced red and orange bell peppers
- 1/4 cup thinly sliced red onion
- 2 tsp olive oil
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 425°F. Line your 10-inch pizza pan and a small baking sheet with parchment paper.
- Toss the sliced mushrooms, bell peppers, and onion with olive oil. Spread the vegetables on the baking sheet to roast.
- Whisk together the lupin flour, psyllium husk, baking powder, and salt in a mixing bowl.
- Stir in the Greek yogurt and egg whites until blended well, forming a soft dough. Let it rest for eight minutes.
- Press the dough into a thick 10-inch round on the prepared pizza pan. Gently raise the rim to create a crust and prick the center to avoid bubbling.
- Par-bake the crust for 14 minutes, placing the sheet of vegetables in the oven alongside it.
- Spread the pizza sauce over the crust, leaving the rim uncovered.
- Layer three ounces of mozzarella on the sauce, followed by the roasted vegetables and remaining cheese. Sprinkle with Italian seasoning.
- Bake for 8 to 10 minutes, until the cheese bubbles and golden spots appear.
- Remove from the oven, let cool for five minutes, and slice into eight pieces.
Notes
Make the dough in advance and store it in the refrigerator for up to three days. Avoid overloading on toppings for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg