YOUR SOLIN GENERATED RECIPE
Protein-Packed Vegetarian Pizza
Baked Greek yogurt crust topped with zesty tomato sauce, melted mozzarella, and creamy cottage cheese dollops for a savory, protein-rich finish.
INGREDIENTS
0.5 cup Nonfat Greek yogurt
0.5 cup White whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
1.5 oz Part-skim mozzarella cheese
0.25 cup Low-fat cottage cheese
1 tbsp Nutritional yeast
1 tbsp Hemp seeds
0.5 cup Fresh spinach
0.25 cup Sliced mushrooms
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, flour, baking powder, and sea salt until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth, then roll it out into a thin 8-inch circle.
In a small dish, whisk together the tomato puree, dried oregano, and garlic powder.
Spread the sauce over the dough, leaving a small border for the crust.
Top the pizza with the shredded mozzarella, fresh spinach, and sliced mushrooms.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.
Remove from the oven and finish by adding dollops of cottage cheese, a sprinkle of nutritional yeast, and hemp seeds before serving.