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!

HEALTHY LOW CALORIE PIZZA UNDER 500 CALORIES FOR THE WHOLE PIZZA

Steps:

• Add the flour, xanthan gum, garlic powder, onion powder, and salt to a large bowl, whisk until combined.
• Pour in the almond milk, and use a spatula to mix until a crumbly dough forms. Use your hands to work the ingredients together into a ball of dough.
• Wrap the dough with parchment paper, and preheat your oven to 550°F (290°C). Let the dough rest next to the oven as it heats up.
• Once the oven reaches around 500 degrees, take out a large piece of parchment paper, and coat your hands with a little bit of flour - along with a rolling pin - over the paper.
• Unwrap the dough, and rub some of the flour from your hands on the dough. Lay the dough down on the parchment paper, and use the rolling pin to roll the dough out until it reaches around 10 inches in diameter.
• Use a 7-inch bowl to make a small indent in the top of the dough. Roll the extra dough outside the indent towards the center to form the crust.
• Use your hands to flatten and shape the crust and work the crust/dough outwards to get it to be about 9-inches in diameter.
• Use a basting brush to cover the crust with olive oil, and then remove any excess parchment paper from around the dough.
• Bake the crust for around 3-4 minutes on a pizza tray, and then remove it from the oven.
• Add the pizza sauce, along with the cheese - and toppings if using them - and brush the crust again with oil, and top with garlic salt.
• Bake again for around 8 minutes - until the cheese has totally melted and the crust is golden brown.
• Remove from the oven, let cool for just 1-2 minutes, and enjoy!

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.

SUPER FAST LOW FAT PIZZA CRUST

Steps:

• Preheat the oven to 425.
• Mix all ingredients.
• Spray a 9x13 inch baking pan (casserole size) with cooking spray or grease in your usual manner.
• Top with your favorite pizza sauce, cheese, and toppings.
• Bake for 25 minutes or until the crust is crispy and golden.

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.