Stuffed Crust Pepperoni Pizza

• portions: 1

Ingrédients

• 110g Self Raising Flour (Vetta Smart Self Raising Flour - can be substituted for plain all purpose flour, if doing so add 1.5 tsp of baking powder)

• 100g Low Fat/Fat Free Greek Yoghurt

• 1 Tsp Italian Herb Seasoning

• 1 Tsp Garlic Powder

• 1 Tsp Salt

• 7g Nutritional Yeast (optional)

• 3 Sliced Light Mozzarella Cheese Sticks

• 80g Pizza Sauce/Marinara

• 75g Low Fat Grated Cheese (Bega 50% Less Fat Grated Cheese)

• 30g Thinly Sliced Mini Pepperoni (Sultans Beef Pepperoni - regular pepperoni or turkey pepperoni can be used)

Instructions

• Roll the dough out as big & thin as you can but make sure to do it gently & slowly to prevent it from breaking.

IMPORTANT NOTES:

• If you have trouble forming the dough due to it being sticky, start by initially slowly adding the flour first followed by adding the yoghurt, mix & add more flour if needed until you reach a consistency you can work with. Depending on the brand some yoghurts have more or less moisture which can cause it to be sticker.

• Once you have formed the dough ball either place it on a lightly floured surface or parchment paper/baking paper before rolling it out to avoid it sticking. (lightly flour your rolling pin too)

Notes

883 Calories | 81g Protein | 63g Carbs | 21g Fat