High-Protein Margherita Flatbread

Method

1. 1

   Heat the oven to 230°C (450°F) with a baking tray inside so it gets properly hot.

   10 min
2. 2

   Mix the flour, yogurt and a pinch of salt into a soft dough. Knead on a floured surface for a minute until smooth, then split in two.

3. 3

   Roll each piece into a thin oval about 3 mm thick and transfer to baking paper.

4. 4

   Spread with passata seasoned with oregano, then scatter over the mozzarella, parmesan and cherry tomatoes.

5. 5

   Slide onto the hot tray and bake until the base is crisp and the cheese is bubbling and spotted gold.

   12 min
6. 6

   Finish with the basil leaves, a thread of olive oil and black pepper. Slice and serve.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Greek Yogurt Pizza Dough | Only 3 Ingredients

  The Protein Chef · YouTube

• 

  2 Ingredient Dough - Is it really good?

  Felu - Fit by cooking · YouTube

Substitutions

• Short on time: use a large high-protein wrap as the base and bake for 6–7 minutes.
• Lower-carb: replace the dough with a cauliflower-crust base or make it on a halved portobello mushroom.
• Add 60 g sliced cooked chicken or turkey pepperoni for an extra 15–20 g protein per flatbread.