Atkins Pizza Recipes

Ingredients:

1 box (12.6 oz) quick & EZ country Wh bread mix, atkin
5 tbsp extra virgin olive oil, divided
1/2 medium eggplant, 1/4' slices
1 tsp salt
1 cup controlled carb tomato sauce, such as rao
1 cup italian sausage (~2 links), cooked crumbled
1/2 small yellow bell pepper, thinly sliced
1 log (2 oz) fresh goat cheese, crumbled
1/4 cup fresh basil leaves, very thinly sliced

Instructions:

This colorful veggie pizza is light and filling - but plan ahead though,
the dough takes 1 hour to rise.

1. Combine bread mix and yeast in a large bowl. Add 1 1/2 cups warm water
and 3 tbs olive oil. Mix with a spoon to form a soft dough. Knead gently
for one minute; shape into a ball. Cover with plastic, and let rise for 1
hour or until dough is doubled in size.

2. While dough is rising, sprinkle eggplant with salt; place in a colander
to drain for 30 minutes. Rinse and pat dry.

3. Heat oven to 450º F. Brush eggplant slices with remaining olive oil and
place in a single layer on a nonstick baking sheet. Bake ten minutes,
turning once.

4. 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”
border. Top with eggplant, Italian sausage, yellow pepper and goat cheese.
Spread toppings as close to the edge as possible.

5. Bake pizza 20-22 minutes, or until puffed and nicely browned. Remove
from oven and sprinkle with basil.

Servings: 8


Prep time: 30 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 20 grams

Net Carbs: 9 grams

Fiber: 11 grams

Protein: 29.5 grams

Fat: 15.5 grams

Servings: 1