Zesty Crab and Arugula Whole Wheat Pizza
Ingredients
- whole wheat flour1 cup
- instant yeast1 tsp
- salt1/2 tsp
- olive oil1 tsp and more for drizzling
- warm waterAs needed
- low-fat Greek yogurt1/2 cup
- lemon zest1 tbsp
- garlic clove1
- fresh crab meat200 grams
- small red onion1
- arugula2 cups
- black pepperTo taste
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Lightly flour a baking sheet or pizza stone.
- Dough: In a large bowl, combine 1 cup of whole wheat flour, 1 tsp of instant yeast, 1/2 tsp of salt, and 1 tsp of olive oil. Gradually add warm water and knead until the dough is smooth and elastic, about 5-7 minutes. Let the dough rest for 10 minutes.
- Sauce: In a small bowl, mix together 1/2 cup of low-fat Greek yogurt with 1 tbsp of lemon zest, 1 minced garlic clove, and a pinch of salt and black pepper.
- Toppings Preparation: Rinse 200 grams of fresh crab meat and check for any shells. Slice one small red onion thinly. Wash and dry 2 cups of arugula.
- Assemble: Roll out the dough on the prepared baking sheet or stone. Spread the sauce evenly over the dough, leaving a small border. Top with crab meat and sliced red onion.
- Bake: Place in the preheated oven and bake for 15-18 minutes, or until the crust is golden and crisp.
- Finish: Remove from oven and immediately top with fresh arugula and a drizzle of extra virgin olive oil. Slice and serve hot.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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