No Way Its Low Fat Pepperoni Pizza Recipes
LOW CALORIE PEPPERONI PIZZA
A thin and crispy pizza crust topped with a pink sauce and turkey pepperoni.
Provided by Mason Woodruff
Categories Healthy Pizza Recipes
Time 40m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 135 calories, Carbohydrate 15 grams carbohydrates, Fat 5 grams fat, Protein 7 grams protein, ServingSize 1 slice
KETO PEPPERONI PIZZA WITH FATHEAD CRUST
Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well.
Provided by France C
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.5 g, Cholesterol 77 mg, Fat 24.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 638.9 mg, Sugar 1.8 g
LOW FAT PEPPERONI PIZZA ON A FLAT OUT
Make and share this Low Fat Pepperoni Pizza on a Flat Out recipe from Food.com.
Provided by AKillian24
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray the tortilla with Pam.
- Toast the tortilla in a 400 degre oven for 5-7 minutes.
- Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
- Sprinkle with 2 Tbl low-fat mozarella.
- Bake for 7-10 minutes.
- Sprinkle with parmesan cheese, slice and serve!
NO WAY IT'S LOW FAT PEPPERONI PIZZA
Made this one for my Grandma's and boyfriend's birthday. They both loved it and you will too. The crust stays soft on the inside and gets crusty on the outside. Break out the pizza stone for this one and be hungry :)
Provided by Shannon Holmes
Categories Yeast Breads
Time 1h15m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the yeast in a small container with 1/4 cup warm water.
- Let stand about 20 minutes.
- Saute the mushrooms and onions in a non-stick skillet sprayed with cooking spray until onion is translucent, sprinkling with the italian seasoning, set aside.
- Add the yeast miture to 2 cups flour, 1/2 teaspoon salt, 1 tablespoon applesauce, 2 tablespoons milk, and remaining 1/2 cup warm water.
- Stir until combined.
- Knead on floured board until elastic.
- Place in sprayed bowl, cover with towel and let rise about 40 minutes or until doubled in bulk.
- Punch down and roll out half of dough on floured board to size of pizza stone.
- Sprinkle said pizza stone lightly with a small amount of cornmeal (to prevent sticking).
- Preheat the oven to 500 degrees.
- Place the rolled out crust on stone.
- Place about 1/3 cup sauce on dough and top with 1 cup cheese, then half of mushroom-onion mixture, then 17 pepperoni slices.
- Spray the exposed crust of dough with garlic spray and place in oven on next to lowest rack.
- Cook until crust is brown, about 10-15 minutes.
- Cut into 4 slices and repeat steps for another pizza.
Nutrition Facts : Calories 187, Fat 0.5, SaturatedFat 0.1, Cholesterol 5.2, Sodium 467.7, Carbohydrate 30.9, Fiber 2.2, Sugar 1.8, Protein 14.1
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