YOUR SOLIN GENERATED RECIPE
Garden Vegetable Pizza with Basil Pesto
Crispy high-protein crust topped with vibrant basil pesto and a rainbow of garden vegetables, finished with a savory blend of melted cheeses.
INGREDIENTS
6 tbsp All-purpose flour
0.5 cup Non-fat Greek yogurt
0.25 cup Liquid egg whites
2 tbsp Nutritional yeast
0.5 tsp Baking powder
0.25 tsp Sea salt
1 tbsp Basil pesto
2 oz Shredded part-skim mozzarella cheese
0.25 cup Sliced bell peppers
0.25 cup Sliced zucchini
0.25 cup Halved cherry tomatoes
0.25 tsp Dried oregano
0.25 tsp Black pepper
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
Whisk together the flour, Greek yogurt, egg whites, nutritional yeast, baking powder, and sea salt until a sticky dough forms.
Transfer dough to a lightly floured surface and knead gently for 1 minute, then roll into a thin 8-inch circle.
Pre-bake the crust for 10 minutes until the surface is dry and the edges are starting to turn golden brown.
Spread the basil pesto over the pre-baked crust in a thin, even layer.
Top with shredded mozzarella cheese, bell peppers, zucchini, and cherry tomatoes.
Sprinkle with dried oregano and black pepper for extra flavor.
Return to the oven for 10-12 minutes until the cheese is bubbly and the vegetables are tender.