Mediterranean Pizza

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Recipe from Atkins - Phase 3
Mediterranean Pizza
30 mins
50 mins
Shop Kitchen ▾
  • 12.6 ounces soy flour
  • 1 tablespoon baking powder
  • 1 packet active dry yeast (or 2 tsp)
  • 1 1/2 cups warm water
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 medium eggplant, cut into 1/4-inch slices
  • 1 teaspoon salt
  • 1 cup sugar-free tomato sauce
  • 2 cooked crumbled Italian sausage (about 1 cup)
  • 1/2 small yellow bell pepper, thinly sliced (about 3/4 cup)
  • 2 ounces log fresh goat cheese, crumbled
  • 1/4 cup fresh basil leaves, chiffonade
Combine flour, baking powder, and yeast in a large bowl. Add 1-1/2 cups warm water and 3 tablespoons olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute and shape into a ball. Cover with plastic, and let rise for 1 hour or until dough is doubled in size.
While dough is rising, sprinkle eggplant with salt; place in a colander to drain for 30 minutes. Rinse and pat slices dry.
Preheat oven to 450 degrees F. Brush eggplant slices with remaining olive oil and place in a single layer on a nonstick baking sheet. Bake until softened and golden brown, about 10 minutes, turning once midway through cooking.
Shape dough into a 14 round and transfer to a wire mesh pizza screen or a pizza pan with holes. Spread tomato sauce on dough, leaving a 1/2-inch border.
Top with eggplant, Italian sausage, yellow pepper and goat cheese. Spread toppings as close to the edge and evenly as possible. Bake pizza until puffed and nicely browned, about 20 minutes.
Remove from oven and sprinkle with basil before serving.

nutrition information

Per Serving: cal. (kcal) 391, Fat, total (g) 26, fiber (g) 6, pro. (g) 22, Percent Daily Values are based on a 2,000 calorie diet
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