Margherita pizza

This is a great alternative to a greasy pizza, and I highly recommend saving this for the summer when you have beautiful tomato and basil plants!! This is a recipe from “The Volumetrics Eating Plan” cookbook. It is written by Barbara Rolls, who holds a Ph.D. in nutrition, and it conveniently ties in to the article we looked at last Thursday! I won’t go into details, but it basically focuses on eating quality calories that promote satiety (feeling full). So you can eat a homemade fruit and yogurt parfait for dessert, packed with vitamins, protein and nutrients, for about the same amount of calories as a cookie. Anyway…here’s the recipe!


Margherita Pizza

9 oz packaged wheat pizza dough

5 plum tomatoes, thinly sliced

1/2 tsp minced garlic

1/8 tsp salt

Fresh ground black pepper

1 cup shredded, park-skim mozzarella cheese

1/2 cup chopped fresh basil


Preheat oven to 375 degrees. Stretch dough out in a 12 inch pizza pan, or make a 12-inch round on a baking sheet.

Arrange the tomatoes on the dough in overlapping slices, leaving 1/2 inch border. Sprinkle evenly with garlic, black pepper, salt and mozzarella cheese. Bake for 15-20 minutes or until crust is golden brown. Sprinkle with basil and cut into 4 wedges.


Nutrition Information (per serving)


Carbs=37 gms

Fat=7 gms

Protein=16 gms

Fiber=4 gms


YUMMY! Enjoy 🙂

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2 Responses to Margherita pizza

  1. Kels says:

    Made this on the grill last week and think I’ll make it again tonight! Took the pizza dough and halved it, through it on the grill for a couple of minutes, removed it, added toppings, back on grill for about 10 minutes on low.

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