Low Fat Pizza Margherita
Indulge guilt-free with this Low Fat Pizza Margherita, a wholesome and delicious twist on the classic Italian favorite. Featuring a homemade crust made with a blend of whole wheat and all-purpose flour, this recipe packs flavor without the excess calories. Topped with fresh basil, zesty crushed tomatoes, part-skim mozzarella, and a sprinkle of Parmesan, every bite bursts with comforting, authentic taste. Perfectly balanced with a hint of garlic and black pepper, this pizza is baked to golden perfection in just 15 minutes after a quick preparation process. Ideal for a crowd-pleasing dinner or a light lunch, this heart-healthy recipe delivers all the goodness with reduced fat. Whether you're watching your intake or simply seeking a wholesome option, this Low Fat Pizza Margherita will become your new favorite homemade treat!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 0.75 cups warm water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 0.5 teaspoons garlic powder
- 1 cup fresh basil leaves
- 1 cup part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 0.25 teaspoons black pepper
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Set aside.
In a small bowl, dissolve the active dry yeast in the warm water. Let it stand for about 5 minutes until it becomes frothy.
Add the yeast mixture and 1 tablespoon of olive oil to the flour mixture, stirring until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes, or until it doubles in size.
Preheat the oven to 475°F (245°C).
On a lightly floured surface, roll the dough into a 12-inch round.
Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper.
In a small bowl, mix the canned crushed tomatoes with garlic powder and black pepper. Spread the sauce evenly over the pizza base.
Sprinkle part-skim mozzarella cheese evenly over the sauce, followed by fresh basil leaves and grated Parmesan cheese.
Drizzle the remaining tablespoon of olive oil over the toppings.
Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven, let it cool for a few minutes, and then slice into 8 pieces.
Serve hot, garnished with extra fresh basil if desired.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 11.1 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
