Low Calorie Low Fat Thin Pizza Crust Recipes

LOW CALORIE PEPPERONI PIZZA

Steps:

• Preheat an oven to 500F and line a baking sheet with parchment paper or a nonstick mat.
• Mix the flour and Greek yogurt together to form a dough and transfer the dough to a sheet of parchment paper or nonstick surface. (You can mix by hand or in a food processor.)
• Use a rolling pin to roll the dough into a large rectangle (about 12x8).
• Brush the crust with olive oil and bake for 10-12 minutes or until golden brown on top. Reduce the heat to 350F after removing the pizza crust.
• Mix the sauces together and coat the crust in sauce.
• Add a layer of mozzarella, half the parmesan, the pepperoni, and any other toppings you'd like. Sprinkle the remaining parmesan over the top.
• Bake for an additional 8-10 minutes or until the cheese is fully melted and the pepperoni begins to crisp.
• Cut into 8 slices and enjoy!

LOW CALORIE LOW FAT THIN PIZZA CRUST

Steps:

• Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
• Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
• When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
• NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
• Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
• Makes 1 large pizza or 16 servings.

KETO PEPPERONI PIZZA WITH FATHEAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
• Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
• Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
• Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
• Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
• Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

LOW CARB PIZZA

Steps:

• Preheat oven to 375 degrees F.
• Beat together cream cheese and eggs until smooth.
• Add cream, parmesan, chives, Italian seasoning and garlic.
• Spray 9X13 pan with cooking spray or oil.
• Place 2 cups mozzarella cheese in bottom of pan.
• Pour egg mixture over cheese.
• Bake for 30 minutes.
• Remove from oven and spread sauce over baked mixture.
• Add toppings of choice.
• Cover with remaining mozzerella cheese.
• Bake until bubbly and brown.
• Let stand for 5 minutes.

LOW CALORIE PIZZA (UNDER 50 CALORIES!)

Steps:

• Preheat the oven to 200C/400F. Line a large baking sheet or pizza tray with parchment paper and set aside.
• In a mixing bowl, add the flour and yogurt and mix until combined. Add the salt and Italian seasonings and shape into a smooth ball of dough.
• Lightly flour a kitchen surface. Transfer the ball of dough on top and place a sheet of parchment paper on top. Use a rolling pin to roll it out into 1/4 inch of thickness. Transfer the dough onto the lined sheet or tray.
• In a small ball, whisk together the sauce ingredients until smooth.
• Spread the sauce over the pizza crust. Add half the shredded cheese, followed by the pepperoni, then the remaining cheese.
• Transfer the pizza into the oven and bake for 10-12 minutes, or until the cheese has melted and the crust is golden. Remove the pizza from the oven and slice into eight slices.