Italian · Dinner
Classic Cheese and Tomato Pizza (Low-Calorie)
Thin-crust whole-wheat pizza topped with tomato sauce, part-skim mozzarella and fresh basil, baked until the crust blisters and cheese browns lightly. Minimal oil keeps this Margherita-style pizza under 400 calories while maintaining authentic Italian flavors and traditional character.
$3
15 minsPrep
9 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
383Calories
31.5gProtein
12.3gFat
48.8gCarbs
4.8gSugar
5.9gFiber
759mgSodium
43mgChol
7.8gSat Fat
425mgPotassium
1190mgCalcium
3.1mgIron
0.8mcgVitamin B12
7mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Preheat the oven to 475F with a pizza stone or tray inside, and stretch the whole-wheat dough on a lightly floured surface into a thin 9-inch round.
2
Simmer
Warm the canned tomatoes with the minced garlic and olive oil over medium heat for 4 minutes, stirring occasionally, until thickened slightly.
3
Build
Spread the tomato sauce over the stretched dough leaving a half-inch border, then scatter the shredded mozzarella evenly across the surface.
4
Bake
Slide the pizza onto the hot stone at 475F and bake for 9 minutes until the crust blisters, edges turn golden, and cheese bubbles with light brown spots.
5
Plate
Transfer the pizza to a cutting board, scatter the torn fresh basil leaves over the top, slice into wedges and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g part-skim mozzarella cheese
- 7 oz200g whole-wheat pizza dough
- 7 oz100g, about a third of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 8-10 fresh basil leaves
- 1 tsp1 tsp olive oil
