Pesto and White Bean Protein Pizza
While pizza often has the connotation of being an unhealthy dinner option, this Pesto and White Bean Protein Pizza defies the norm. Packed with 25 grams of protein (despite being vegetarian) and 10 grams of fiber per serving, you won’t feel bad eating this pizza cold from the fridge the next morning! Featured in my back-to-school budget dinner plan, this pizza is perfect for busy school nights when you want to skip the takeout, but still enjoy a favorite comfort food.
Pesto and White Bean Protein Pizza Ingredient Notes:
Pesto: You can make your own homemade pesto in a food processor combining basil, olive oil, pine nuts, and parm or nutritional yeast, but I like to opt for a store-bought option to save time. This one from Trader Joe’s uses cashews and is dairy-free!
Navy/Cannellini Beans: White beans make for a creamy texture to our beans and greens pizza base They provide plant-based protein and fiber, making the pizza hearty and nutritious. Sauteed with garlic and olive oil, they add richness without additional dairy.
Full-Fat Plain Greek Yogurt: Greek yogurt gives the gluten-free pizza dough tenderness and moisture while boosting protein content. A hidden protein element that takes this dough to the next level! Depending on the brand and type of yogurt you use, just 1 1/4 cups adds about 20 additional grams of protein to our flatbread!
Mozzarella: I like to use shredded, low-moisture mozzarella to get the ultimate cheese pull every pizza deserves. For a dairy-free option, use shredded non-dairy cheese or omit.
Pesto and White Bean Protein Pizza
4
servings15
minutes25
minutesWhile pizza often has the connotation of being an unhealthy dinner option, this Pesto and White Bean Protein Pizza defies the norm. Packed with 25 grams of protein (despite being vegetarian) and 10 grams of fiber per serving, you won’t feel bad eating this pizza cold from the fridge the next morning! Featured in my back-to-school budget dinner plan, this pizza is perfect for busy school nights when you want to skip the takeout, but still enjoy a favorite comfort food.
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Ingredients
- FOR THE PIZZA DOUGH
1 3/4 cups 1:1 gluten-free baking flour or all-purpose flour, plus more for shaping
2 teaspoons baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1 1/4 cups whole-milk or low-fat Greek yogurt
- FOR THE PIZZA TOPPINGS
2 teaspoons olive oil
15 -ounce can white navy or cannellini beans, drained and rinsed
3 grated garlic cloves
kosher salt
juice of 1 lemon (about 2 tablespoons)
6 ounces jarred basil pesto, divided
2 1/2 cups shredded curly kale (about 4 ounces)
1 1/2 cups baby spinach, roughly chopped (about 2 ounces)
4 ounces shredded mozzarella cheese
red pepper flakes, for topping (optional)
Directions
- Preheat the oven to 425ºF. Line a large sheet pan with parchment paper and position an oven rack in the lower third of the oven.
- Make the dough: In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Fold in the yogurt with a rubber spatula until just combined. Knead the dough on a lightly floured surface with clean, lightly floured hands until the yogurt is fully incorporated and the dough is soft but not sticky, 2 to 3 minutes. If the dough feels too sticky to handle, add more flour by the tablespoon until you can form a ball.
- To roll the dough, place the parchment paper on the counter and lightly sprinkle with flour. With a lightly floured rolling pin or floured hands, roll or press the dough on the parchment into a thin 13×10-inch rectangle, adding a bit more flour if the dough is still sticky. Transfer the parchment to the sheet pan. Bake until the top is lightly browned, 15 to 17 minutes. Remove from the oven, but leave the oven on.
- While the flatbread bakes, sauté the beans and greens: Heat the olive oil in a large skillet over medium heat until shimmering. Add the beans and cook, stirring often, until lightly crisped. Stir in the spinach, kale, and garlic and continue cooking and stirring until the greens are completely wilted, about 3 minutes, stirring to not burn the garlic. Season with a few big pinches of salt and mix in the lemon juice. *Note: if the beans break up a bit as you stir, don’t stress!* Set aside off heat.
- Top the pizza: Spread about two-thirds of the pesto evenly over the dough, leaving a 1/2- to 1-inch border on all sides. Top with the garlicky beans and greens and mozzarella cheese, evenly distributing throughout. Add small spoonfuls of pesto on top, using up the rest of the jar.
- Return to the oven and bake until the cheese has melted, about 10 minutes. Cool on the sheet pan for about 5 minutes, and sprinkle with red pepper flakes (if using). Slice into four or eight even pieces to serve.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days.
- Reheat it: From the refrigerator, microwave until warm, about 2 minutes, or heat in the oven at 400°F until warm.
- Mozzarella: Swap for cheddar, provolone, or parmesan.
- White beans: Swap for chickpeas.
- Dairy-Free: For a dairy-free option, swap the Greek yogurt for plain dairy-free yogurt and add additional yogurt or flour as needed to get the dough consistency. Omit the cheese or use vegan cheese.
- Crust: Use this crust recipe as a base and build your own sheetpan pizza using your favorite sauce, veggies, and meat!
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I was worried a couple of times in the process as this is a little outside my comfort zone but both my hubby and I enjoyed it and will enjoy leftovers tomorrow.
I think next time I’ll make sure to make the base as thin as possible as mine was a bit too thick but that’s ok me and not the recipe.