Pepperoni Pizza

If Chuck E. Cheese was a gym rat, this is the pizza he’d be eating. (per slice, 1/8 of total recipe) - 69 cal • 6g P • 10g C • 1g F (per whole pizza) - 550 cal • 48g P • 77g C • 6g F

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Ingredients

Crust

• 70g self-rising flour
• If you don’t have self-rising flour, you can substitute all-purpose flour using this guide
• 12g coconut flour
• 5g nutritional yeast
• 150g plain non-fat greek yogurt
• 75g egg whites
• Garlic powder
• Dried basil

Sauce / Toppings

• 120g fat free marinara
• 56g part-skim mozzarella
• 40g turkey pepperoni

Instructions

1. Pre-heat oven to 450° F.
2. In a bowl, combine the self-rising flour, coconut flour, yeast, garlic powder, and dried oregano and stir until fully mixed.
3. Add the greek yogurt (150g) and egg whites to the flour mixture and mix until a thick paste forms (it won’t feel like a traditional dough).
4. Line a pan with parchment paper and use a spoon to spread the paste out into a thin roughly 12” circle (a large rectangle is fine too if you prefer).
5. Bake the crust for 10 minutes.
6. When the crust is done, spread the marinara sauce on top, then add the cheese and pepperonis.
7. Bake for an additional ~10 minutes, or until the cheese is fully melted.
8. Cut into 8 equal slices and enjoy!

Macro Breakdown