Oh how I would love to say this was my brilliant idea – but alas, I cannot. 😉 Pizza is a favorite in the Staggs’ house, and I will definitely be making this (with other toppings, too) for my pizza maniac husband. What a great way to have a great without busting the belt.
I would love to hear what you guys think about it when you make it!
This tasty and healither version of one of my favorites – Margherita Pizza comes directly from www.sparkpeople.com – Check it out for more awesome recipes!
We’ve bumped up the nutrition–and kept all the flavor–of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil. We’ve bumped up the nutrition–and kept all the flavor–of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.
Quinoa-Flaxseed Pizza Dough
1 cup grape tomatoes, halved lengthwise
4 ounces soft goat cheese, crumbled
preheat oven to 400° F. If using a pizza stone,
place it in the oven to preheat.2. Place the dough on a pizza screen or preheated
stone, spread with the pesto, then scatter the
tomatoes and cheese across the top.3. Bake until the dough is nicely browned and
crispy, 18 to 20 minutes.
Note: Pizza pans vary in size. We base our recipes
on a 16-inch pan with eight slices per pie.
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.9
- Total Fat: 9.7 g
- Cholesterol: 3.3 mg
- Sodium: 181.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.7 g
All photo credits and recipe credits to: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1017942