A High Protein Low Calorie Pizza?  Why yes, you can have your pizza and eat it too! 

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Truthfully, I am a pizza lover to my core. I don't think there is one right way to have pizza (although I'm sure many would argue with me on that). I love thin crust, deep dish, thick crust, and cauliflower. Really, I'm in it for the sauce and toppings so deliver that on whatever you want and I'll be happy.

When I started my lifestyle change and diet about 7 months ago, pizza was one of the first things I stopped making. The calories were adding up too fast. I was so excited when I first discovered the two ingredient pizza dough from WW, but I still felt like there was room for nutritional improvement. Now, when developing recipes, I heavily consider the taste:nutrition ratio. I don't like to make my taste buds suffer to cut a few calories BUT I want to make sure it is balanced and filling. 

This pizza hits all of the check marks on my list. It's large, filling, flavorful, low fat, and tastes like PIZZA. The protein packed crust is made from Kodiak Protein Pancake mix and greek yogurt (hey don't knock it until you try it).  You can switch out the toppings to whatever you'd like.

Topping Ideas

• sauteed mushrooms - turkey sausage
• roasted butternut - fat free ricotta
• ground chicken -bbq - gorgonzola
• peppers - sauteed spinach - mushroom - shallots
• olives - feta - roasted red peppers

Yield: 1

Author: Fit Happy Foodie

HIGH PROTEIN LOW CALORIE PIZZA

A high protein, low fat and 400 calorie pizza that will satisfy your pizza cravings WHILE staying in your calorie budget.

prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

Dough

• 1/2 C Kodiak Protein Pancake Mix
• 1/2 C Non-Fat Greek Yogurt

Pizza Toppings

• 1/2 raw Chicken ausage
• 1/2 C Fat-Free Cheese, I use FF Cheddar (Kraft) and FF Feta
• 1/4 C Pizza Sauce
• Sliced Onion
• Fresh Herbs

instructions:

How to cook HIGH PROTEIN LOW CALORIE PIZZA

1. Pre-heat oven to 450°. Make sure one rack is centered in the oven.
2. Mix all dough ingredients together. Shape dough into a ball and place on parchment paper. Using another piece of parchment paper on top, flatten and roll out using a rolling pin or bottle until it is about 1/4 thick. Remove top parchment paper and you are ready to add toppings.
3. Start but spreading  the pizza sauce evenly on the dough. Add cheese and sliced onion. I like to make tiny meatballs with the chicken sausage. If you are using a pre-cooked one, you can slice it thinly.
4. Cook with parchment paper, directly on the oven rack. I cooked mine for about 12-15 minutes, depending on how well done you like your pizza.
5. When the pizza is finished, top with fresh herbs and a little Parmesan.

Calories
400

Fat (grams)
5

Sat. Fat (grams)
0

Carbs (grams)
43

Fiber (grams)
6

Protein (grams)
49

Created using The Recipes Generator

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It's cold today, really cold, and this simple Italian Sausage and Kale Soup is just what the doctor ordered. This very healthy recipe has a light and delicate broth that's a little spicy and a little garlicy. Total cook and prep time is about 25 minutes so you'll have this on the table in no time!

Italian Sausage and Kale Soup (pressure cooker) 

serves 4-6

• 3 tablespoons olive oil
• 1 - 1½ pounds of Italian sausage
• 1/2 large onion, sliced thin
• 3 cloves of garlic, roughly chopped
• 2 carrots, sliced ½"
• 1 c celery, sliced ½"
• 2 large potatoes, cubed ½" 
• 1 can of kidney beans, drained and rinsed
• ½ teaspoon red pepper flakes
• 1 teaspoon oregano
• ½ teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon basil
• 1 teaspoon pepper
• 2 tablespoons tomato paste
• 1 tsp apple cider vinegar or lemon juice
• 6 c chicken broth
• salt or garlic salt to taste
  
  Add after cooking
• 3 C thin sliced kale

DIRECTIONS

Sauté - Heat olive oil on sauté. When it's nice and hot, add your sausage, onions, and garlic. Sauté for about 5 minutes or until you have a nice brown on the sausage and the onions and garlic are fragrant. 

Add remaining ingredients - Add your remaining ingredients (except kale) and stir. 

Cook - Lock lid in place and cook for 5 minutes on high/manual. When your timer goes off, do quick pressure release.

Blend - I like my broth a little thick so I ladle out about 3 cups of the soup (minus any sausage) into my blender. I try to get a good amount of potatoes and beans in there. If you want it more thick, you can add more of the soup. Blend and stir back into the soup.

Add kale - Add your kale to the soup and stir. Let it sit for 2-3 minutes to soften, then give another quick stir. Salt and pepper to taste. Top with grated parmesan.

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