This Low Calorie Vegetarian Pesto Pizza is just 76 calories and it’s packed full of flavor! The healthy pizza dough needs no rise time, so you can make this recipe (from start to finish) in just 20 minutes!
Ingredients You’ll Need:
- ⅔ cup self rising flour
- ⅔ cup 0% Greek yogurt
- ¼ teaspoon garlic salt
- ½ cup Low Pesto Sauce (or store-bought)
- ⅓ cup fat free shredded mozzarella cheese
- ¼ cup mini tomatoes
- 2 tablespoons grated parmesan cheese
Low Calorie Vegetarian Pesto Pizza
Healthy Vegetarian Pesto Pizza Meal Prep and Storage
Meal Prep: Prepare the pesto sauce and dough as directed. Roll out the dough and add toppings and cover with plastic wrap (leaving on the baking tray).
Freeze Entire Pizza – Move the vegetarian pizza to the freezer, will hold for up to a month.
To Bake Frozen Pizzas – Follow the directions below on baking, but add 2-5 minutes if still frozen.
Refrigerate Entire Pizza – Move to the fridge, will hold for 3-4 days.
To Bake Refrigerated Pizzas – Follow the directions below on baking.
Freeze Leftover Slices – Add 1-3 slices to a freezer bag or container and freeze.
To Reheat Frozen Slices – Add to the oven at 350 degrees and bake for 10 minutes, or microwave for 2-3 minutes, or pop in the toaster oven.
Refrigerate Leftover Slices – Add 1-3 slices to a freezer bag or container and refrigerate.
To Reheat Refrigerated Slices – Add to the oven at 350 degrees and bake for 5 minutes, or microwave for 1-2 minutes, or pop in the toaster oven.
Low Calorie Vegetarian Pesto Pizza
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Low Calorie Vegetarian Pesto Pizza
Equipment
Ingredients
- ⅔ cup self rising flour
- ⅔ cup 0% Greek yogurt
- ¼ teaspoon garlic salt
- ½ cup Low Pesto Sauce or store-bought
- ⅓ cup fat free shredded mozzarella cheese
- ¼ cup mini tomatoes sliced
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees, and set out a pizza tray or baking sheet.
- In a mixing bowl, add the flour, yogurt, and garlic salt and mix until combined.
- Form into a ball of dough.
- Lay a piece of parchment paper out on the countertop (it should be the size of the pizza tray you set out).
- Place the dough in the center of the parchment paper. Top the dough with a little flour and a second piece of parchment paper.
- Use a rolling pin to roll it out. It will be about 1/4 inch thick.
- Move the pizza dough to the pizza tray, and remove the top layer of parchment paper.
- Spread the Pesto sauce over the pizza crust.
- Top with mozzarella, tomatoes, and parmesan.
- Transfer the pizza into the oven and bake for 10-12 minutes.
- When the crust is golden, remove the pizza from the oven, and slice into eight slices.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Pesto Pizza
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