Mexican loaded pizza

Preheat your oven to 220°C (425°F).
In a mixing bowl, combine the whole wheat flour, baking powder, and salt for the pizza dough. Gradually add the warm water and olive oil while mixing until a dough forms.
Knead the dough on a floured surface for a few minutes until it's smooth and elastic. Divide it into two equal portions and roll each portion into a thin round crust.
Place the pizza crusts on a baking sheet lined with parchment paper.
In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and chopped onion and sauté for 2-3 minutes until they soften.
Add the ground turkey or chicken to the skillet and cook until it's browned and cooked through. Break up the meat into small pieces as it cooks.
Season the meat with ground cumin, chili powder, salt, and pepper. Adjust the spice level to your preference.
Spread a thin layer of low-sodium tomato sauce over each pizza crust.
Top the pizza crusts with the cooked and seasoned meat, drained black beans, shredded cheese, diced tomato, diced bell peppers, and sliced black olives.
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly, and the crust is golden brown.
Remove the pizzas from the oven and let them cool slightly.
Drizzle each pizza with a few dollops of plain Greek yogurt for a creamy topping.
Garnish with fresh cilantro leaves if desired.
This Loaded Mexican Style Pizza is a balanced meal with whole wheat crust, lean protein, and plenty of vegetables. Adjust the portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.

Ingredients

Pizza Dough

Pizza Toppings

Instructions