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Margherita Pizza

Classic Margherita Pizza (Gut-Friendly)

This Classic Margherita Pizza is a simple, gut-friendly spin on the Italian favorite. Greek yogurt dough adds probiotics and protein, fresh mozzarella is easier to digest than aged cheese, and fresh basil brings anti-inflammatory benefits. Perfect for weeknight dinners or a homemade pizza night that supports digestion without sacrificing flavor.
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Prep Time 13 minutes
Cook Time 17 minutes
30 minutes
Servings: 2
Course: Main Course
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Pizza Dough Makes 2 personal pizzas
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Greek yogurt
  • Pizza Sauce
  • 1 cup crushed tomatoes
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • Optional: pinch of red pepper flakes
  • Pizza Toppings
  • 1 batch pizza dough
  • 6 tbsp pizza sauce
  • fresh mozzarella sliced or torn
  • fresh basil leaves
  • 1 tsp olive oil
  • Sea salt and black pepper
  • Optional:balsamic glaze

Method
 

Make the Dough
  1. Mix flour, baking powder, and salt in a bowl.
  2. Add Greek yogurt and stir until a shaggy dough forms.
  3. Turn out onto a lightly floured surface.
  4. Knead for 3–5 minutes until smooth and elastic.
  5. Cover with a damp towel and let rest for 10 minutes.
  6. Divide dough in half and roll out each portion to 1/4-inch thickness on parchment paper.
Make the Sauce
  1. Mix all ingredients in a bowl.
  2. Let sit 10 minutes for flavors to meld.
  3. Use 5 tbsp per pizza; store remaining sauce in the fridge for up to 5 days.
Assemble
  1. Preheat oven to 425°F.
  2. Roll out dough and transfer to baking sheets with parchment.
  3. Dock the dough with a fork ( poke holes throughout to prevent bubbling)
  4. Pre-bake crusts 5–7 minutes until slightly firm.
  5. Spread 5 tbsp pizza sauce evenly on each crust, leaving a ½-inch border.
  6. Add 1 oz (or 1/4 cup) mozzarella per pizza.
  7. Bake 10–12 minutes until cheese is bubbly and golden, crusts are crispy.
  8. Remove from oven, top with fresh basil, drizzle with 1 tsp olive oil, and sprinkle sea salt, black pepper, and red pepper flakes if using.
  9. Optional: drizzle with balsamic glaze. Slice and serve.

Notes

Cooking Tips for Perfect Personal Margherita Pizzas

  1. Pre-bake the crust: Dock and pre-bake for 5–7 minutes to prevent soggy centers and get a crisp, sturdy base.
  2. Don’t overload the cheese: Using just 1 oz per pizza keeps it light, melts evenly, and avoids heavy, greasy slices.
  3. Use parchment paper: Makes transferring the pizza in and out of the oven easy and keeps the crust intact. Also, dust with flour to help.
  4. Roll dough evenly: ¼-inch thickness ensures the crust cooks through without burning edges.
  5. Fresh toppings last: Add basil and drizzle olive oil after baking to preserve flavor, color, and nutrients.
  6. Optional crispiness: Broil for 30–60 seconds at the end if you want extra golden cheese. Watch closely as it burns fast!
  7. Make ahead: Dough can rest in the fridge for 1 day before baking; sauce can be made 3–5 days ahead.

 

Macros per Pizza (1 serving = 1 small pizza)

Nutrient Amount
Calories 280 kcal
Protein 17 g
Fat 12 g
Carbs 25 g
Fiber 3 g