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SHEET PAN PERSONAL PIZZAS

Sheet Pan Meal Prep Series
Episode 2

PER PERSONAL PIZZA (MAKES 8)
405 Calories
32g Protein
44g Carbs
11g Fat

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Dry Ingredients375g (3 cups) all-purpose flour50g (about 6 Tbsp) vital wheat gluten12g (1 Tbsp) baking powder10g (2 tsp) nutritional yeast10g (1 ½ tsp) saltDash of garlic powder and oregano

Wet Ingredients500g (2 cups) plain 0% Greek yogurt400g (1 ⅔ cups) fat-free ultrafiltered milk20g (1 ½ Tbsp) olive oil

Toppings
400g (about 1 ⅔ cups) tomato sauce227g (2 cups/1 bag) reduced-fat mozzarella40g (⅓ cup) Parmigiano Reggiano, grated40 slices turkey pepperoni

Instructions
1. In a bowl, mix together all dry ingredients very thoroughly (you want it to be as homogenized as possible). Add Greek yogurt, ultrafiltered milk, and olive oil. Stir until a thick batter forms (it will be wetter than traditional dough)
2. Line a half-sheet pan (13×18×1 inch) with parchment paper. Pour in the dough and spread evenly to the edges using a spatula
3. Bake dough at 375°F for 25-30 minutes until firm. Remove and let rest for 5 minutes
4. Spread tomato sauce evenly over the crust. Top with mozzarella, Parmigiano Reggiano, and turkey pepperoni slices. Finish with garlic powder and a light oil spray (an even spray adds ~5g of oil, and is accounted for in the macros)
5. Return to oven and bake at 375°F for ~8 minutes. Switch to broil and cook for an additional 3-6 minutes until the top is browned and bubbling.
6. Let cool slightly, then slice into evenly sized rectangles

Enjoy immediately, or store frozen.

Containers are from stealthhealthcontainers.com 🤝

To reheat:
-Microwave for 2-2.5 minutes
-Air fry at 400 for 2-3 minutes to finish

Enjoy!

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