Low-Fat Protein Pizza


2½ c. whole-wheat flour, sifted 3 tsp. salt
1 c. wheat bran 1¼ c. water
1 tsp. baking powder ¼ c. olive oil


8 oz. tomato sauce 1 large tomato, diced
Italian seasoning 1 jalapeño pepper, diced (optional)
1 egg ½ 8-oz. package mushrooms, sliced
1 c. non-fat cottage cheese 1 large bell pepper, sliced
6-oz. turkey-ham/meat, sliced 1 medium yellow onion, diced
1 c. shredded part-skim mozzarella cheese

Mix the dry crust ingredients well in a large bowl, using a fork.  Add the wet crust ingredients and mix well again.  Once there are no dry ingredients visible, use a rolling pin to roll the ball of dough into a flat 12" disk.  (If it is too sticky, add a little flour to the top and bottom of it before rolling.)  Coat a 12"×8" round pizza pan or baking dish with olive oil or cooking spray, and spread the dough across the pan or dish.  Bunch up the dough about ½" all the way around the perimeter.  Bake the dough in a preheated 425° oven for 15 minutes.

Spread the tomato sauce onto the crust, using a rubber spatula.  Beat the egg in a measuring cup.  Add the cottage cheese, and blend the two well with a fork.  (The combination should total about 1¼ cup.)  Pour this mixture over the sauce on the pizza.  Sprinkle well with Italian seasoning.

Sprinkle on the remaining ingredients, evenly, in the following order:

1. meat slices
2. tomato pieces
3. jalapeño pieces
    4. mushroom slices
5. bell pepper slices
6. onion pieces
7. shredded cheese

Bake for 30-35 minutes at 425°, until cheese has browned.  Cut slices with a round, serrated pizza cutter.  This pizza provides 8-12 slices.

Note:  Since this is a low-fat pizza, the crust will not taste like a high-fat, high-calorie, greasy pizza crust but, rather, more like whole-wheat bread.  If you acquire a taste for it, you will find it to be much more healthful, filling, and satisfying than any standard pizza.

Return to Ted’s Favorite Recipes

Return to Ted’s HOMEPAGE