Macros for the WHOLE 12” Pizza:
894 Cals, 75g Carbs, 18g Fat, 108g Protein
Ingredients for the Crust:
70g Self Rising Flour (can sub with AP Flour but just sub in a big pinch of salt and 4g baking powder)
12g Coconut Flour
5g Nutritional Yeast
Garlic Powder
150g Plain Non Fat Greek Yogurt
75g Egg Whites
Big Mac Sauce:
113g Plain Non Fat Greek Yogurt
40g Sugar Free Ketchup
16g Dijon Mustard
8g Pickle Juice (I used from the pickle jar)
24g Water
Sea Salt
Black Pepper
Garlic Powder
Onion Powder
Paprika
*only used 3/4th of the sauce.
Rest of Toppings:
8oz 96/4 Lean Ground Beef
25g Diced Tomatoes
25g Diced Red Onion
28g 2% Sharp Cheddar Cheese
28g Part Skim Mozzarella (used Trader Joe’s brand with 2g Fat, 7g Protein for 1oz)
16 Dill Pickle Slices
Sesame Seeds
Directions:
1.) Add your dry ingredients into your bowl and mix to avoid clumping. Then add your wet ingredients and mix till you get a thick paste consistency.
2.) Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 12-13in. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.
3.) Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 10 minutes or until crust is golden.
4.) While crust is baking, make your big mac sauce by adding all the ingredients into a bowl and mixing till smooth.
5.) Also, cook up your 96/4 lean ground beef at this time too. I seasoned mine with sea salt and garlic powder.
6.) Once crust is done, add your sauce, then ground beef, diced tomato and red onion, and cheese. Then spray the edges of the crust with cooking spray and add sesame seeds.
7.) Add back to oven till toppings are golden. Slice up, add pickles and enjoy!