Pistachio Pesto Pizza

With a homemade high protein crust, a rich pesto spread, and a broccoli mozzarella topping - this pistachio pesto pizza is both nutritious and delicious!

Course Main Course

Cuisine American, Italian

Keyword healthy pesto pizza, pistachio pesto pizza

Prep Time 25

Cook Time 12

Total Time 37

Servings servings

Calories 496kcal

Author Snacking in Sneakers

Ingredients

For the pesto:

½ cup shelled pistachios
2 cups kale, loosely packed
1 clove garlic
2 tbsp shredded parmesan
1 tbsp lemon juice
2 ½ tbsp olive oil

For the crust:

1 ½ cups self-rising flour (plus more for your work surface)
½ tsp garlic powder
1 ⅛ cup plain nonfat Greek yogurt*

For the toppings:

12 oz pkg frozen broccoli thawed or cooked in the microwave, excess water drained
1 cup part skim mozzarella

Instructions

Preheat the oven to 450 degrees F. Grease two baking sheets and set aside for now.
To make the pesto, combine the pistachios, kale, garlic, parmesan, lemon juice, and olive oil in a small food processor. Process for a minute, scraping down the sides as necessary, until well combined. Set aside for now.
Next, prepare the crust: in a mixing bowl, combine the self-rising flour and garlic powder. Stir in the Greek yogurt. When a shaggy dough forms, knead the dough with your hands right in the mixing bowl. Continue kneading for a few minutes until the dough has fully come together and is smooth.
Divide the dough into four equal pieces. On a well-floured surface, roll each ball of dough out into a rectangle or circle personal-size pizza, aiming for a thickness of around 1/8 to 1/4-inch. Transfer to the baking sheets (two per baking sheet).
Place the baking sheets with the crusts in the oven and par-bake for 5 minutes.
Remove from the oven and spread the pesto across the four crusts. Add the broccoli and mozzarella cheese, distributing evenly between the four crusts.
Return the pizzas to the oven and cook for another 5-8 minutes, until the pizza crusts are slightly crisp on the bottom and the cheese has melted on top.

Notes

1/8 cup = 2 tbsp.
It’s normal for this pesto to be thicker than other pesto recipes; it works well on this pizza as it will prevent the crust from getting soggy. It also uses less oil and let’s the pistachio flavor shine through.

Nutrition analysis (approximate per serving):
496 calories, 23 g fat, 6 g saturated fat, 830 mg sodium, 49 g carbohydrate, 6 g fiber, 5.5 g sugar, 0 g added sugar, 26 g protein, Vitamin D: 1%, Calcium: 43%, Iron: 21%, Potassium: 13%

Nutrition

Calories: 496kcal