NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Spelt flour

2 tbsp Liquid egg whites

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Marinara sauce

2 oz Part-skim mozzarella cheese

0.5 cup Zucchini

0.25 cup Red bell pepper

1 tbsp Nutritional yeast

1 tbsp Hemp hearts

5 whole Fresh basil leaves

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into thin rounds and the red bell pepper into narrow strips.

• 3

  Arrange the vegetables on the baking sheet and roast for 10 minutes until they begin to soften.

• 4

  In a medium mixing bowl, combine the Greek yogurt, spelt flour, liquid egg whites, baking powder, and sea salt.

• 5

  Stir until a sticky dough forms, then knead lightly on a floured surface for about 1 minute until smooth.

• 6

  Press the dough into a 10-inch circle on a fresh piece of parchment paper and par-bake for 8 minutes.

• 7

  Remove the crust from the oven and spread the marinara sauce evenly across the surface.

• 8

  Top with the part-skim mozzarella, roasted zucchini, roasted peppers, nutritional yeast, and hemp hearts.

• 9

  Return the pizza to the oven and bake for an additional 10-12 minutes until the cheese is bubbly and the crust is golden brown.

• 10

  Garnish with fresh basil leaves, black pepper, and dried oregano before slicing and serving.