Pizza Margherita
4.3g
Net Carbs
17.4g
Protein
24.2g
Fat
2.9g
Fiber
304
Calories
Ingredients:
- 2 tablespoons Basil, fresh, chopped
- 12 ounces Mozzarella Cheese, whole milk
- 3 each Plum Tomato
Directions:
Use the Atkins recipe of choice to make pizza dough for the crust. In this recipe we have used the Almond and Parmesan Pizza Crust recipe but you could also use the Almond Thin and Crispy Pizza Crust if you are in Phase 3 or higher, Flax Meal Pizza Crust or the Soy Flour Pizza Crust. Most of these come in at around the same NC so they can be interchanged. Note that all but the thin and cripsy crust are acceptable for Phase 1 (but be wary if you are in Induction as all but the flax meal crust contain nuts which are best avoided during that period).
- Make the crust of choice. Prebake crust for 12-15 minutes at 375°F.
- Prepare tomatoes and mozzarella by slicing thinly.
- Top baked crust with mozzarella then tomatoes and basil.
- Increase oven temperature to 400°F and bake topped crust until cheese is melted. Makes 8 slices.
