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375g (3 cups) all-purpose flour

50g (about 6 Tbsp) vital wheat gluten

12g (1 Tbsp) baking powder

10g (2 tsp) nutritional yeast

10g (1 ½ tsp) salt

Dash of garlic powder and oregano

500g (2 cups) plain 0% Greek yogurt

400g (1 ⅔ cups) fat-free ultrafiltered milk

20g (1 ½ Tbsp) olive oil

400g (about 1 ⅔ cups) tomato sauce

227g (2 cups/1 bag) reduced-fat mozzarella

40g (⅓ cup) Parmigiano Reggiano, grated

40 slices turkey pepperoni

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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

Nutrition facts

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