This high-protein pizza is a delicious and satisfying way to hit your nutrition goals while enjoying classic comfort food. Roasted baby eggplants add creamy texture and a subtle, earthy flavor, while lean turkey sausage packs in a protein punch without excess calories or fat. Roasted red peppers bring sweetness and color, and a whole wheat crust offers extra fiber and chew. Perfect for a cozy California night, this pizza delivers bold flavor, melty cheese, and plenty of texture in every slice—all while keeping calories in check and protein high.
Ingredients
Instructions
Preheat oven to 450°F (232°C). Place pizza stone or baking sheet inside to heat.
Brush baby eggplant slices lightly with olive oil and season both sides with salt and pepper. Arrange on a baking sheet and roast for 8 minutes until golden and tender. Remove and set aside.
While eggplant roasts, cook turkey sausage in a skillet over medium heat, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain any excess fat.
Carefully place the pizza crust on a piece of parchment paper. Spread tomato sauce evenly over the crust, then sprinkle with oregano and red pepper flakes.
Top evenly with roasted eggplant, cooked turkey sausage, and roasted red peppers. Sprinkle shredded mozzarella over all toppings.
Transfer the pizza (on parchment) onto the hot pizza stone or baking sheet. Bake for 8-10 minutes until cheese is melted and bubbly and crust is crisp.
Let pizza cool slightly before slicing. Serve hot, garnished with extra oregano or fresh basil if desired.