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Margherita Pizza
Prep time:15 mins- Cook time:15 mins
Servings:1
Making healthier choices doesn’t mean you should give up your favourite meals. At The Fast 800, we believe that making some simple switches in your diet is the most sustainable way to lead a healthier lifestyle, so we’ve developed a high protein, healthier alternative to a Margherita pizza for you and your whole family to enjoy. Better yet, it takes just 15 minutes to prepare, and is just 448 calories per portion!
This recipe uses wholemeal self-raising flour as an alternative to traditional white flour. As wholemeal includes the entire wheat grain, it is higher in dietary fibre, vitamins and minerals. This may contribute to better digestion, a lower risk of heart disease and type 2 diabetes, as well as helping to promote a feeling of fullness which can aid in a weight loss journey.
Similarly, using full fat Greek yogurt and mozzarella makes this Margherita pizza satiating, helping you feel fuller for longer. While we’ve historically been told that fat should be avoided if you’re trying to lose weight, using full fat dairy in your dishes provides a whole host of beneficial nutrients, as well as making sure you stay full until your next meal and lessening the temptation to snack.
Serve with a side of low calorie non-starchy vegetables or a crunchy green salad to add flavour and extra nutrients. For hundreds more tasty, healthier alternatives to your favourite dishes, head to The Fast 800 Programme.
Ingredients
- 60 g wholemeal self-raising flour, plus extra for dusting
- ⅛ tsp baking powder
- 60 g plain full fat Greek yoghurt
- 25g passata
- ½ garlic clove
- ¼ tsp dried oregano
- 50g fresh mozzarella, sliced
- ½ tsp olive oil
- fresh basil leaves
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6.
- Add flour, baking powder and yoghurt to a bowl and mix well - use your hands to form into a dough ball and knead for a minute or so in the bowl to make it all come together. You can allow it to sit, covered, until ready to use, or use it straight away.
- Dust a clean bench and rolling pin with extra flour and tip out the dough. Use the rolling pin to roll the dough out to about 5-10mm thick, depending on your crust thickness preference. Build the sides up a little higher than the middle to hold the ingredients on nicely.
- Mix the passata, garlic and oregano together with some salt and pepper, and spread it over the base, leaving the crust. Place the mozzarella pieces around evenly, they will spread as they melt.
- Bake in the oven for 15 minutes until the base is firm and the cheese is melted.
- Allow to cool for 5 minutes. Drizzle with the olive oil and place the basil leaves around. Slice and serve.
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Notes
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve, or enjoy cold.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- Some brands of cheese (including mozzarella) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
