Pizza

Higher protein - lower calorie pizza dough. 

This recipe makes one 8-10 inch pizza crust. For a family of 4, quadruple it (or more).

Step 1

• 1/2 cup self-rising flour (or 1/2 cup all purpose flour and 1.5 tsp baking powder & pinch of salt)

• 1/2 cup non-fat plain Greek yogurt

• 1/2 tsp garlic powder and/or Italian seasoning (optional)

Step 2

• Mix: Combine flour, baking powder & seasoning in a bowl, then stir in the Greek yogurt. Mix.

• Knead: Knead for 1-2 mins until it becomes smooth

• Add additional flour to counter and hands as needed

• Roll: Roll into pizza crusts. Roll directly on parchment paper. Spray oil on parchment paper first. Flour your hands and rolling pin to make it easier to work with.

Step 3

• Bake: Place on parchment lined baking sheet and bake at 425 for 10 mins. Add toppings and bake for another 5-10 mins.

Calories: To keep calories in check, WEIGH your cheese. 60 g part-skim milk mozzarella, one greek yogurt pizza crust, and 11 turkey pepperoni:

• 527 Calories

• 40g Protein

*****

Regular Pizza Dough. This recipe makes 2 large pizza 12 inch pizza crusts:

• Bloom instant yeast:

  • 1.5 cups water (110 degrees - this is important, make sure it is quite warm)

  • 2.25 tsp instant yeast

  • 1 tbsp sugar

  • Mix and let sit until it becomes bubbly and fluffy

  • Once bloomed, add 2 tbsp oil

• Mix:

  • 3.5 to 4 cups of flour

  • 2 tsp salt

• Knead all together. I put in my bread maker on the dough setting. You can also knead it very well, for quite awhile and then set aside in a warm area to rise.

• Let rise for 1 hour to double in size

• Form into pizza dough

• Assemble pizza as desired. This pizza dough does not need to be pre-baked like the yogurt dough.