Margherita Pizza

180 calories
25g
protein
4g
fat
9g
net carbs

Yields: 6 servings

Dough

  1. 14 cup Quest® Sea Salt Protein Chips
  2. 34 cup Quest® Multi-Purpose Mix Protein Powder
  3. 12 cup of cauliflower florets
  4. 14 cup egg whites
  5. 12 cup part-skim mozzarella
  6. 2 tablespoons almond meal
  7. 12 teaspoon salt
  8. 13 teaspoon garlic powder
  9. Nonstick cooking spray

Sauce

  1. 13 cup no-sugar-added tomato sauce
  2. 12 teaspoon garlic powder
  3. 12 teaspoon zero-calorie sweetener
  4. 12 teaspoon minced basil

Topping

  1. 12 cup shredded mozzarella cheese
  2. 6 tomatoes, thinly sliced

Garnish

  1. 2 fresh basil leaves, chopped

Prep: 20min Cook: 30min

Dough

  1. Preheat oven to 450°F.
  2. Place florets on a baking sheet and roast for 12 minutes. Let cool.
  3. Add cauliflower to a blender and pulse several times.
  4. Lightly hand crush Quest Protein Chips™ and add to blender with egg whites. Blend until smooth.
  5. In a medium bowl, mix Quest Protein Powder®, mozzarella, almond meal, salt, and garlic powder.
  6. Add wet ingredients to dry ingredients, and whisk until fully combined.
  7. Lightly coat a large baking sheet with cooking spray.
  8. Coat hands with Quest Protein Powder®. Place dough mixture in center of baking sheet. Spread gently into a circle about 14-inch thick and 10 inches in diameter.
  9. Bake in oven for 7 minutes.
  10. Using a spatula, flip dough, and bake for another 3 minutes. Set aside.

Sauce

  1. While dough is baking, begin making sauce.
  2. In a medium bowl, whisk together tomato sauce, garlic powder, sweetener, and basil.

Assembly

  1. Spoon pizza sauce on crust and spread evenly, leaving a 1-inch border around the edge.
  2. Sprinkle with mozzarella and top with tomatoes.
  3. Bake for 6 to 8 minutes, or until cheese is melted.
  4. Top with basil.
  5. Cut into six slices, and serve.

Serving Size: 1 slice

  • Calories: 180
  • Protein: 25g
  • Fat: 4g
  • Net Carb: 9g
  • Fiber: 2g
  • P/CAL: 56%