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Lunch & Dinner

Key Ingredients



45g All Purpose Flour
8g Coconut Flour
4g Baking Powder
3g Garlic Powder
100g Plain Nonfat Greek Yogurt
50g Egg Whites

60g Pizza Sauce
30g Low Fat Queso
21g Light Shredded Mozzarella
6 Turkey Pepperoni Slices
Garlic Powder
15g Green Peppers
15g Yellow Peppers
15g Red Peppers
4oz Raw Flank Steak


1. Preheat a stove top pan to 6/10 heat and your oven to 450 degrees F. Spray the stove top pan with nonstick cooking spray and add your thinly sliced peppers. Place a cover on top of the pan and let it cook for a few minutes moving the peppers around every few minutes or so. Add a splash of water and sea salt to your pan. To help the peppers caramelize, move them around the pan some more. When they start to soften, turn the heat down and put the cover back on top.
2. Add your dry pizza dough ingredients to one bowl and wet pizza dough ingredients to another. Mix the dry ingredients together to avoid clumping and repeat with the bowl of wet ingredients. Combine the dry ingredients with the wet ingredients.
3. Cover a pizza pan with parchment paper, then spread the dough into your desired pizza shape. I highly recommended 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 3-5 minutes. By taking the parchment paper off, the bottom of the crust airs out and will cook more evenly.
4. While the pizza is baking, take the steak and season it with sea salt and garlic powder. Add them to the stove top pan on 6/10 heat and cook it with a cover on top of the pan. Cook the steak to your desired level of wellness.
5. Once the steak is done, slice it into small strips. Add the toppings to your pizza (pizza sauce, cheese, peppers, and steak), then put the pizza back in the oven for 3-5 minutes. Once it’s done, slice up the pizza and enjoy!

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