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This lightened Mediterranean pizza is covered with artichoke hearts, roasted red peppers, onions, fat free feta crumbles and a mix of low fat and fat free mozzarella. Instead of sauce, the crust is spritzed with olive oil and sprinkled with garlic powder.

This is my take on the local pizzeria’s Mediterranean pizza. They include olives on their pie which the hubby doesn’t like. Leaving them off is easier than watching him sit there and pick every spec of olive off. You can add additional toppings or make substitutions to suit your taste. Other toppings such as fresh spinach leaves, sliced cherry tomatoes or sun dried tomatoes, chickpeas and of course olives all work well on this pizza.

Everyone has their own tweak for the WW two ingredient dough. I have been using King Arthur 00 pizza flour instead of the self sizing flour as it cuts down the points. I have adjusted the baking powder and soda through trial and error that gives the best rise and texture in my opinion. I use plain non fat yogurt in lieu of the Greek yogurt. I need to limit my protein intake somewhat and I rather have my protein in a hunk of meat instead of yogurt.

Mediterranean pizza can be served for lunch with some fresh veggies and fruit. For dinner add a Greek, Caesar or caprese salad to round off the meal. If you need some protein to go with your pizza, chicken spinach feta sausages or some Greek meatballs are a great addition.

This pizza is easy to make, packed with veggies and flavorful. Leftovers reheat well in the air fryer if you have one.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

King Arthur 00 Pizza Flour
Plain non fat yogurt
Baking powder
Baking soda
Olive oil spray
Garlic powder
Roasted red pepper
Onion
Quartered artichoke hearts
Fat free feta cheese crumbles
2% fat shredded mozzarella cheese
Fat free shredded mozzarella cheese

Making the Pizza

Place the plain non fat yogurt in a coffee filter lined strainer set inside of a bowl and allow the whey to drain away for 30 min.
Place the flour, baking powder and baking soda into a bowl and use a fork to combine these ingredients.

Add the yogurt to the flour mixture. Use a fork to incorporate the yogurt into the flour mixture. Work the mixture until you have a well formed dough.

Spray a pizza pan with Pam and use a napkin to spread it around the pan.
Flour your hands and remove the dough from the ball. The dough will be sticky. Sprinkle a small amount of flour over the surface of the dough to make it easier to work with. Shape it into a flatten disc and put it in the center of the pizza pan.
Use your hands to press and spread the dough until it completely covers the bottom of the pizza pan.

Place the pizza crust into a preheated oven and par-bake briefly until it is lightly golden in color. Remove the crust from the oven and build the pizza.
While the crust is par-baking, get the pizza toppings ready.
Drain the roasted red peppers on a paper towel. and then cut into strips. Drain the can of quartered artichoke hearts and press out as much liquid as you can and them place them on a paper towel to further drain.

Cut the roasted red peppers into strips. Cut the onion slices in half and separate into rings. Chop the artichoke heart quarters into smaller pieces.

Spritz the par-baked pizza crust with olive oil.
Take a silicon pastry brush and spread the spritzed oil over the crust surface. Liberally sprinkle the pizza crust with garlic powder.

Spread the chopped artichoke hearts across the top of the pizza crust.

Next spread the roasted red pepper and onion strips over the articoke layer.

Sprinkle the fat free feta crumbles over the top of the veggies.
Mix the 2% shredded mozzarella with the fat free shredded mozzarella together on a separate plate, Then evenly sprinkle it over the top of the pizza.

Bake the pizza in a preheated oven until the cheese is melted and the crust edges golden brown. Remove the pizza from the oven and let it sit briefly so the cheese sets up.

Slice the pizza, serve and enjoy. Refrigerate any leftovers.

Serving Ideas

Mediterranean pizza is great for lunch with a cup of soup and some fruit.
For a satisfying dinner, serve this pizza with a Greek, Caesar, or Caprese salad, roasted veggies or stuffed grape leaves.
Smaller sized Mediterranean pizzas can be made and sliced and served as appetizers and coupled with Greek meatballs or Mediterranean burgers.

WW 2 pt per 1/8 of pizza, 4 pt per 1/4 pizza, made with King Arthur 00 pizza flour