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  • Writer's pictureElla Sears

Microgreen Pizza

Updated: Apr 29, 2021


  • 1 clamshell BMG Nutrition Mix

  • BMG genovese basil

  • 1 tbsp active yeast

  • 2 - 3 cups flour2 tbsp sugar

  • 4 large tomatoes

  • 1 tsp tomato paste

  • 1 bell pepper

  • Olive oil

  • Mozzarella cheese

  • Ricotta cheese

  • Salt

  • Pepper

  • Oregano



  1. Preheat oven to 450 - if using pizza stone, allow stone to heat up in oven during preheat. If using sheet pan, keep at room temperature

  2. Mix yeast, 1 cup warm water (~110 degrees), and 1 tbsp sugar in a mixing bowl. Let sit 5 minutes or until foaming/bubbling

  3. Once foaming, add 2 cups flour and 1 tsp salt and combine until dough forms

  4. Spread extra flour on a clean surface and knead dough until no longer sticky, roll dough to the desired shape.

  5. Once the stone is hot, sprinkle 1 tbsp sugar and 3 tbsp flour on stone then transfer dough. Drizzle with olive oil and cook for about 5 minutes or until slightly golden. For sheet tray, just grease with olive oil.


  1. Finely chop tomato (works best in a food processor) and combine with BMG basil, olive oil, tomato paste, oregano, and any other seasonings. I allow this mixture to sit overnight. You can also skip this step by using a previously made sauce, just using olive oil & garlic, or using a jarred sauce.


  1. Once the crust is almost golden, remove from oven and add sauce.

  2. For toppings I used the BMG nutrition mix, mozzarella, ricotta, bell pepper, and cherry tomatoes.

  3. Cook pizza on 450 until the cheese is bubbling (about 10 minutes). Finish pizza on broil for a few minutes.

  4. Top with extra chopped BMG Nutrition Mix

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