Low Calorie Pizza Crust
Three-ingredient low-calorie pizza crust is high in protein, lower in calories, and tastes just like regular pizza dough. Easy enough for the whole family to be involved, this homemade dough is ready for your favorite toppings in minutes.
Servings: 4 pizza slices
Calories: 123kcal
Equipment
Ingredients
- 1 cup whole wheat self rising flour
- ½ cup low fat plain Greek yogurt
- ½ tsp salt
Instructions
- Add all ingredients into a medium mixing bowl and mix to form a dough. Add up to ½ tablespoon of water to the mixture if a little dry.
- Turn out onto a lightly floured work space, counter, or cutting board and gently knead to bring the mixture together.
- Allow the dough to rest for 5 minutes before using.
- Roll dough on a lightly floured surface. Dough can be rolled into a 10 inch round and topped with your favorite pizza toppings before baking in the oven.
- To bake, once you have added toppings straight onto the uncooked, rolled out pizza base, bake the pizza in the oven at 390-400 degrees F for 15-20 minutes. If you want a crunchier crust, pre-bake the dough for 5-10 minutes at 390-400 degrees F for 10 minutes, then add the toppings and bake for an additional 8-15 minutes until all of the ingredients have cooked through.
Notes
Storage Directions
Storing: Leftover unbaked dough keeps in the refrigerator for up to 3 days. Tightly wrap the dough in plastic wrap before placing it in an airtight container. Let it come to room temperature before rolling.
Freezing: To freeze, roll out the dough and then place the dough onto a lined sheet pan. Place the sheet pan into the freezer for 45 minutes. Once the dough is frozen, wrap the frozen crust in plastic wrap and place it back in the freezer. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight before topping and baking.
Dietary Adaptations
- Vegan: For vegan pizza dough, use coconut yogurt in place of the Greek yogurt.
- Gluten-Free: For gluten-free homemade pizza crust, use a gluten-free all-purpose flour blend that contains xanthan gum. A one-to-one flour works better than other gluten-free options like almond flour or coconut flour.
- Dairy-Free: For dairy-free dough, use coconut yogurt in place of the Greek yogurt.
- If the dough is dry and not coming together when mixed, add up to ½ tablespoon of water. Start by adding a sprinkle of water first and continue adding up to ½ tablespoon total of water as needed.
- Before turning the homemade dough out of the bowl to knead it, lightly flour your work surface to prevent the dough from sticking.
- To make baking easy, use a pizza stone if you have one. A pizza stone distributes heat evenly for the perfectly baked crust.
- Do not over-knead the dough mixture or the dough will become tough and chewy..
- If you plan on loading up your pizza with lots of toppings, especially things like pineapple or vegetables that will release moisture as they cook, prebake the dough for 10 minutes before adding toppings and return it to the oven for an additional 8-15 minutes.
- There are endless combinations of tasty toppings! Try something new each time you make this recipe or use it as an opportunity to use up a few vegetables you have on hand.
Nutrition
Serving: 1slice | Calories: 123kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 303mg | Potassium: 109mg | Fiber: 3g | Sugar: 1g