Italian · Dinner
Garlic Tomato Pizza Without Cheese
A thin-crust Italian pizza topped with garlic-infused crushed tomato sauce, roasted cherry tomatoes, and fresh basil, baked without cheese to keep it light. The whole-wheat crust is brushed sparingly with olive oil, giving a crisp base while staying under 400 calories.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
367Calories
13.5gProtein
7.1gFat
65gCarbs
7.9gSugar
10.9gFiber
508mgSodium
0mgChol
1gSat Fat
680mgPotassium
90mgCalcium
4.1mgIron
0mcgVitamin B12
21mgVitamin C
Goes well with
Crisp White Wine
local
Italian Herbal Tea (Tisana)
international
vegan
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 475°F with a baking sheet inside. Stretch dough on a floured surface into a thin 9-inch round.
2
Build
Spread crushed tomatoes over dough leaving a half-inch border. Scatter thinly sliced garlic, halved cherry tomatoes, dried oregano, and a light brush of olive oil across the surface.
3
Bake
Slide pizza onto the hot sheet and bake at 475°F for 10–12 minutes until crust edges blister and tomatoes char slightly.
4
Plate
Transfer to a board, scatter torn basil leaves over top, and slice into wedges to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz125g, about a third of a 400g dough ball whole-wheat pizza dough
- 2/3 cup80g, a quarter of a 300g can canned crushed tomatoes
- 4 cloves4 cloves garlic
- 10–12 cherry tomatoes
- 1010 fresh basil leaves
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
