Ingredients
- For the Crust:
- 1 cup (125 g) all-purpose flour or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (240 g) non-fat Greek yogurt, drained if needed
- For the Toppings:
- 1 cup (30 g) fresh baby spinach
- 1/2 cup (56 g) shredded mozzarella cheese
- 8 cherry tomatoes, thinly sliced
- 4 large eggs
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment or silicone mat.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Add Greek yogurt and mix until small crumbles form.
- Lightly flour a surface and knead dough 15–20 times until smooth and tacky. Add more flour if needed.
- Divide dough into 4 portions and shape each into a ball.
- Roll each ball into a 7–8 inch oval and place on prepared baking sheet.
- Top each crust with spinach, mozzarella, and sliced tomatoes, leaving space in the center for the egg.
- Carefully crack one egg into the center of each pizza.
- Bake 10–12 minutes until crust is golden and egg whites are set. Add 1–2 more minutes for firmer yolks if desired.
- Season with salt and black pepper and serve immediately.
Notes
- Use Greek yogurt for a firm, protein-rich crust; regular yogurt may make dough too wet.
- Customize toppings with additional vegetables or cheese varieties.
- For runny yolks, pre-bake toppings 3–4 minutes before adding the egg.
- Reheat leftovers in the oven or toaster oven to preserve crispiness; avoid microwaving.
- Dough can be prepared ahead and stored in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 pizza
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 150 mg
