Yogurt-crust pepperoni pizza
30 min · 53 g protein · 577 cals / serving
The two-ingredient Greek yogurt dough makes a crisp-edged, chewy crust in ten minutes with no yeast, and it carries far more protein than a regular base. On top: a good layer of tomato sauce, a mix of melty and lean mozzarella, and plenty of turkey pepperoni.
Ingredients
Crust
- 1 cup all-purpose flour, plus a little for dusting
- 1 cup nonfat Greek yogurt
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Topping
- 2/3 cup pizza sauce
- 2/3 cup mozzarella cheese, shredded
- 1 cup fat-free mozzarella, shredded
- about 35 slices turkey pepperoni slices
- 1/2 tsp dried oregano
- a few leaves fresh basil (optional)
Steps
- Heat the oven to 480°F with a baking tray or pizza stone inside. Stir the flour, baking powder and salt together, then mix in the yogurt until it forms a shaggy dough.
- Tip it onto a floured counter and knead for a minute until smooth and only slightly tacky, adding a little more flour if it sticks. Roll or press it into a thin 12 inch round on a sheet of baking paper.
- Spread the sauce to within 2 cm of the edge, toss the two mozzarellas together and scatter them over, then cover with the pepperoni and the oregano.
- Slide the pizza, still on its paper, onto the hot tray and bake 12–15 minutes, until the crust is deep golden underneath and the cheese is bubbling and browned in spots. Rest 2 minutes, add the basil and cut.
Good to know
Why two kinds of mozzarella?
Fat-free mozzarella on its own melts into a rubbery sheet. Tossed with part-skim it melts and browns properly, so you keep the stretch with much less fat than a full-milk cheese layer.
My crust came out pale and soft.
The tray was not hot enough. Give the oven a full 20 minutes to heat with the tray inside, roll the dough thin, and bake on the lowest rack if your oven browns weakly from below.
Alternative
Per
- Calories
- 178
- Protein
- (37%)
- 16 g
- Fat
- (20%)
- 4 g
- Carbohydrates
- (43%)
- 19 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 576 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1154 kcal goes into the pot and 734 g of ingredients comes out as about 650 g of food: 178 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.