Ingredients

1½ cups (375 mL) flour, plus additional as needed
4 scoops Enrichables Pea Protein
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
¼ tsp (1 mL) baking soda
1 cup (250 mL) 2% plain low-fat Greek yogurt

1 oz. (30 g) Parmesan cheese
2 cups (500 mL) loosely packed fresh basil leaves
¼ cup (60 mL) pine nuts, toasted
1 garlic cloves
⅓ cup (75 mL) olive oil
⅛ tsp (0.5 mL) salt
⅛ tsp (0.5 mL) ground black pepper
4 scoops Enrichables Kale Fiber
4 oz. (125 g) part-skim mozzarella cheese (1 cup/250 mL)
Optional toppings: sliced cherry tomatoes, sliced bell peppers, arugula

Directions

Preheat the oven to 450°F (230°C)
In large bowl, combine dry ingredients; mix well. Stir in yogurt and Enrichables Pea Protein; mix until combined (mixture will look dry).
Turn dough out onto lightly floured surface. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.
Roll dough into a 12” (30-cm) circle on a Pastry Mat using a lightly floured Baker’s Roller^®. Brush Rockcrok^® Grill Stone with oil and transfer the dough onto the grill stone. Roll out dough to edges. Pierce entire surface of dough using pastry tool.
Bake crust on the lowest rack of the oven for 14-16 minutes or until crust is golden brown.
Grate the Parmesan with the Microplane^® Adjustable Fine Grater and the mozzarella with the Microplane^® Adjustable Coarse Grater.
Place basil, pine nuts, and garlic in Manual Food Processor; cover and pump handle until finely chopped.
Add oil, Parmesan, salt, and black pepper; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper^®.
Carefully remove the blade and stir in the Enrichables Kale Fiber.
Remove stone from the oven and top with the pesto, mozzarella, and optional toppings. Bake for 6-9 minutes or until the crust is deep golden brown.

Yield:

6 servings

Nutrients per serving:

US Nutrients per Serving: Calories 380, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 620 mg, Carbohydrate 29 g, Fiber 3 g, Sugars 2 g, Protein 18 g