Pizza/focaccia dough: 3 cups bread flour, 2 cups low fat cottage cheese, 1/2 tsp active dry yeast. Proof the yeast in 3 Tbsp warm water. Meanwhile, blend the cottage cheese in a blender or with an immersion blender, until it’s smooth. Add the yeast/water to the cottage cheese, stir, and then mix into about 2 1/4 cups of the flour. Let set for an hour or so. Turn out onto a board with the remainder of the flour and knead/incorporate. Divide into two. Take one of the halves, with (olive) oiled hands, and flatten/stretch/poke on a parchment paper-lined pan. Lay Swiss chard leaves down on the crust, and cover with pizza sauce (I used 10 Tbsp). Sprinkle with basil, garlic powder, Italian seasoning, and 1 cup of shredded 4-blend pizza cheese. Add one small eggplant that has been peeled, chopped, and soaked in 2 tbsp of Italian salad dressing for an hour. Bake at 450 until golden (it took about 15 minutes for my convection oven. Maybe longer for a conventional oven. Prepare the other half of the dough the same way; a pizza crust or foccaccia out of it to use or freeze for later.

Remember, the recipe makes two pizza crusts, and the nutrition info I gave is for 1/6 of a pizza. So actually 1/12 of the whole pizza crust recipe.

I enjoyed it! The hardest part is letting myself eat just one slice. But I did, and the. Quickly followed our the rest of the slices. They will make great quick lunches with a small salad for under 400 cal..