Ingredients:
- 1 Cup Whole Wheat Flour
- 1 Cup nonfat Greek yogurt
- 1/2 tsp baking powder
- 1 onion
- 1 eggplant
- 1/2 cup natural Tomato Sauce
- 1/2 cup low fat/low moisture mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 cup chopped fresh basil
- 1/4 cup low sodium vegetable broth
- sprinkle of pepper
- 1 tbsp olive oil
Directions:
- Preheat the oven to 425 and slice half an eggplant and onion. Place the vegetables onto a greased baking sheet in a single layer. Place in oven and cook for 15-20 minutes.
- Chop the other half of the onion and eggplant into small pieces. Sautee the ingredients in a pan at medium to high heat until soft. Let the pieces cool then pour into a food processor. Add parsley(saving a few for garnish) and a teaspoon olive oil. Pulse the ingredients a few times. Add in a tablespoon of vegetable broth between each pulse for 4 pulses. The mixture should be thick but spreadable.
- In a bowl mix together the flour, baking powder, and yogurt (you can add a teaspoon of honey too).
- Mix the dough together until little pieces form. Flour a surface and knead the dough for about 3 minutes. Roll the dough out and transfer onto a greased pizza pan. Bake the dough for 5 minutes at 425 degrees.
- Remove the dough and assemble pizza. I swirl my sauce in a spiral, then my vegetable puree. Layer on the baked slices of onion and eggplant. Sprinkle cheese over the pizza. Crack fresh pepper over the pizza and sprinkle any other spices you want (Basil. Oregano, and garlic powder).
- Place pizza in the oven at 450 degrees for 15- 20 minutes. Crust should be browned and cheese melted.
For 1/2 a Crust
Calories: 285
Fat: 1
Carbs: 46.5
Protein: 19.5
(Add on calories for toppings)