Low Calorie Margherita Pizza

September 24, 2022

This Margherita pizza is sure to change your nutrition game forever —having an impressive 72 calories per pizza slice!

Margherita pizza

The easiest pizza recipe, and takes only 25 minutes to make! This Margherita pizza is going to become your new favourite breakfast or dinner recipe – healthy, high protein and so easy without yeast.

Here’s all you need to make this easy pizza recipe without yeast.

• All-Purpose Flour

• Coconut Flour

• Baking Powder

• Oregano, Sea Salt, Basil

• Garlic Powder

• Plain 0% Greek Yogurt

• Egg Whites

Margherita Pizza


Are you missing something? No problem. Keep on reading and you are going to learn how to replace all recipe ingredients.

  • All-purpose flour: replace with spelt flour or wholewheat flour. This recipe does not work well with oat flour or almond flour.
  • Coconut flour: use more of any of the flours mentioned above, just use double the quantity of coconut flour.
  • Greek yoghurt: replace with Skyr or quark. Also dairy-free, as long as it has a thick and firm texture (no runny yoghurt here!).
  • Egg whites: use more greek yoghurt instead
  • Baking powder: skip if you don’t have it. The crust will come out anyway, but it will stay pretty flat.

Low-Calorie Margherita Pizza

Recipe by Frixos Dimitriadis Course: Breakfast, Lunch, DinnerCuisine: Mediterranean, ItalianDifficulty: medium


Prep time


Cooking time





This Margherita pizza is sure to change your nutrition game forever - having an impressive 72 calories per pizza slice!


    • 70 g 4/7 cup All-Purpose Flour

    • 12 g 2 3/7 tsp Coconut Flour

    • 5 g 1 tsp Baking Powder

    • 1 tsp 1 tsp Oregano

    • 1 tsp 1 tsp Sea Salt

    • 1 tsp 1 tsp Basil

    • 1 tsp 1 tsp Garlic Powder

    • 150 g 3/4 cup Greek Yoghurt 0%

    • 75 g 1/3 cup Egg Whites (3 large)

    • Toppings
    • 90 g 3/8 cup Pizza Sauce

    • 70 g 5/8 cup Light Shredded Mozzarella


    • Preheat the oven to 200 degrees C. Add the dry ingredients to one bowl and the wet ingredients to another. Mix the dry ingredients together to avoid clumping and repeat with the bowl of wet ingredients. Mix the dry ingredients with the wet.
    • Cover a pizza pan with parchment paper, then spread the dough into your desired pizza shape. I highly recommend spreading the dough out like an actual pizza with the edges having more dough than the middle. This will ensure that it bakes right and has a thick crust. Bake your pizza for 6-8 minutes, take the pan out, remove the parchment paper, and place it back into the oven for 3-5minutes. By taking the parchment paper off, the bottom of the crust airs out and will cook more evenly.