Low Fat Summer Sweet Corn Pizza
Bursting with vibrant summer flavors, this Low Fat Summer Sweet Corn Pizza is the perfect light yet satisfying meal for warm-weather days. Crafted with wholesome whole wheat pizza dough and a creamy non-fat Greek yogurt base, this recipe highlights fresh, seasonal ingredients like sweet corn kernels, juicy cherry tomatoes, and fragrant red onion. Topped with shredded low-fat mozzarella and a sprinkle of dried oregano, then finished with a drizzle of olive oil and freshly chopped basil, every slice delivers a delightful balance of textures and tastes. Quick and easy to prepare, with just 15 minutes of prep and cook time each, this lower-calorie pizza recipe is ideal for a family dinner or a casual gathering. Plus, it’s vegetarian-friendly and makes for a delicious way to enjoy summer produce at its peak! Perfect for pizza lovers seeking a healthier twist.
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 1.5 cups Fresh corn kernels (from about 2 ears of corn)
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Non-fat plain Greek yogurt
- 2 cloves Minced garlic
- 1 tablespoon Fresh lemon juice
- 1 cup Low-fat mozzarella cheese, shredded
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Dried oregano
- 1 tablespoon Cornmeal (for dusting)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Sprinkle a clean surface with cornmeal. Roll out the whole wheat pizza dough into a 12-inch circle or desired shape.
Carefully transfer the rolled-out dough onto a sheet of parchment paper for easy handling.
In a small bowl, mix the non-fat plain Greek yogurt, minced garlic, lemon juice, salt, and black pepper. Spread this mixture evenly over the pizza dough, leaving a small border around the edges.
Sprinkle the shredded low-fat mozzarella cheese over the yogurt base.
Top the pizza with fresh corn kernels, halved cherry tomatoes, and thinly sliced red onion, distributing them evenly.
Lightly drizzle the vegetables with 1 teaspoon of olive oil and sprinkle dried oregano on top.
Using the parchment paper, carefully transfer the pizza onto the hot pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is crispy and golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes. Sprinkle the chopped fresh basil leaves on top.
Slice the pizza into 8 pieces and serve immediately. Enjoy your Low Fat Summer Sweet Corn Pizza!
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 3931 mg | 171% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 33.6 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1138 mg | 88% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2004 mg | 43% | |
*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.
