Macros for the WHOLE Pizza:
649 Cals, 74g Carbs, 13g Fat, 59g 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
Dried Basil
150g Plain Non Fat Greek Yogurt
75g Egg Whites
Toppings:
120g Low Fat Marinara
56g Part Skim Mozzarella (I used Trader Joe’s Light Mozzarella which is 1.5g Fat per 28g)
25 Turkey Pepperonis
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.) Take the crust off the parchment and add back to the pan. Add your toppings and add back to the oven till the toppings are golden.
5.) Then slice up, add some parmesan and red pepper flakes if you’d like and enjoy!