Vegetarian Protein Pizza

It’s vegetarian, low-calorie, and protein-packed! This pizza is extremely customisable and one of my favourite consequence-free ways to enjoy a food I love! (The crust in this recipe is heavily inspired by the recipe linked in the recipe source. Although I do advise following the directions below, I still definitely wanted to give credit!)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

* Add all the dry ingredients except salt to a mixing bowl.

Step 2

* Stir.

Step 3

* Add salt and stir again.

Step 4

* Mix the yoghurt, water, and olive oil together until combined. Mix into dry ingredients.

Step 5

* Mix until it becomes a dough, adding more water if needed. It won’t be smooth, delicate dough, but it’ll be mass of combined ingredients that can be moulded without falling apart.

Step 6

* Oil the counter and your hands and knead the dough a while until it's more dough-like.

Step 7

* Place in an oiled bowl and cover with seran/cling wrap and a towel. Let rise for 2 hours.

Step 8

* Preheat oven to 425°F

Step 9

Dust a pizza pan with masa (optional) and after punching the air out, mould the dough into a circle shape, being extra careful as the dough is not like regular dough. After coming to a satisfying shape, lay the dough on the pizza pan.

Step 10

* Using a pastry brush, brush egg wash on top and around the sides of the crust. And for a little optional seasoning, sprinkle some garlic powder and smoked paprika on the crust.

Step 11

Add your toppings! The preferred order in my household is sauce (mix all ingredients together in a small bowl until combined), half of the mozz, spinach, mushrooms, rest of mozz, pickled beets, feta, black and white pepper, and then EBTB on the crust, but that’s just us! Feel free to be creative with it!

Step 12

Bake for 20-25 mins. After that, remove it from the oven, let it cool for about 5 mins, and enjoy!

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