Healthy and Easy Gluten-Free High Protein Pizzas
APPROXIMATE MACROS PER PIZZA (3 pizzas)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~445 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~27gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~55.5gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~16.5g
Servings 3 servings
Calories 445kcal
Ingredients
- pizza crust: 1 1/2 cups gluten-free baking flour (more as needed for dusting) 1 cup greek yogurt (plain, full-fat works best) 1 tbsp olive oil 1/2 tsp salt 1/2 tsp garlic powder (optional, for flavor) 1/2 tsp dried oregano or italian seasoning (optional) 1 tsp baking powder (for a little lift)
- toppings: 1/2 cup tomato sauce (or crushed tomatoes with a pinch of salt and olive oil) 6 oz fresh mozzarella, torn into small pieces 1 small tomato, thinly sliced fresh basil leaves (added after baking) drizzle of olive oil pinch of salt u0026 black pepper
Instructions
- preheat the oven to 400°f. mix the dough – in a bowl, combine the gluten-free flour, salt, baking powder, and any seasonings. stir in the greek yogurt and olive oil. mix until a dough forms.
- knead – lightly flour a surface with gluten-free flour and knead the dough for a minute or two until smooth. if it's too sticky, add a little more flour. divide – split the dough into 3 equal pieces.
- shape – roll out each portion into a small pizza round or press it out with your hands. pre-bake the crusts: place them on a parchment-lined baking sheet and bake for 10 minutes. remove from the oven, flip them over, and bake for another 5 minutes.
- add toppings: spread a thin layer of tomato sauce over each crust, then evenly distribute the fresh mozzarella and tomato slices. bake again: return to the oven and bake for 10 more minutes, until the cheese is melted and slightly golden.
- finish u0026 serve: top with fresh basil, a drizzle of olive oil, and a pinch of salt and black pepper. enjoy warm!