Sheet Pan Veggie Pizza

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 cups white whole wheat flour*

1 Tablespoon + 1 teaspoon baking powder

2 teaspoons kosher salt

1 Tablespoon Italian seasoning

3 cups non-fat plain Greek yogurt**

1 to 1 ½ cups marinara sauce

1 ½ to 2 cups part-skim shredded mozzarella cheese

2 cups sautéed or roasted veggies of choice (optional***)

Optional seasonings: oregano, red pepper flakes, garlic, basil (for garnish)

Directions

Preheat oven to 400°. Line a half-size baking sheet (~18 x 13) with parchment paper and mist the paper with nonstick oil spray. Set aside.

Combine the flour, baking powder, salt, and Italian seasoning in a large bowl. Add the yogurt and mix until all the ingredients are incorporated into a batter. Knead the dough with clean hands until it’s dry and elastic— it will be all crumbly at first but keep working the dough and it will come together in about 1 minute (I promise!).

Add the dough to the prepared baking sheet. Keep pressing and pushing the dough and spread it out evenly. If it becomes too sticky to spread on pan, simply dust flour over the top and on your hands. Bake in oven for about 15 minutes for a firm pizza crust (10 mins for chewier, soft crust).

Spread the sauce over dough, leaving about ¼ inch along the outside for the crust. Top with optional veggies, shredded cheese, and preferred seasonings. Place back in oven until cheese is melted, about 5 minutes. Garnish with optional fresh basil leaves. Cut into slices and serve.

Nutrition

• Serving Size: 1 slice
• Calories: 190 kcal
• Total Fat: 4.5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2.5 g
• Cholesterol: 10 mg
• Sodium: 370 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 13 g