Quick to fix, common ingredients with one secret ingredient, and the best texture ever; you’ll never buy packaged pizza crust again.
Last night was pizza night for me, Mr. EN, and my 89 year-old mother. Early in the day, Mr. EN and I considered going out with friends but when snow started falling (and falling and falling) and when the temperature dipped to a mere 5 degrees outside, we opted to stay home instead and tuck in with The Marvelous Mrs. Maisel, an award-winning comedy, in its second season on Amazon Prime.
Truthfully, I’ve been wanting to make this Skinny Pizza Dough for about a year; ever since I saw it on Biz Velatini’s blog and Instagram, My Bizzy Kitchen.
The problem is, I can’t eat pizza dough made with wheat flour. I have celiac disease so I have to eat gluten free. That’s not something I talk about much on my blog because I didn’t want my blog to be another gluten-free blog. Plus, I do cook with gluten containing foods sometimes for Mr. EN and the rest of our family. (And if you’re wondering… Yes, I “cheat” every now and then and eat gluten but I really, really try hard not to.)
Now — back to the dough! Last night, Both my mom and Mr. EN were in a “What’s for dinner; how about pizza?” mood so I reluctantly dug out a packet of C+ at best, gluten free pizza dough mix for me, and this mind-blowing recipe for Skinny Pizza Dough for my mom and Mr. EN.
Flash forward one hour and while my gluten free pizza was just ho-hum – Mr. EN’s and my mom’s pizza, made with Biz’s Skinny Pizza Dough recipe was out of this world!
This Skinny Pizza Dough is….
- Tasty! I snuck a taste of this pizza, even though I wasn’t supposed to eat gluten. Delicious!
- Crispy on the outside, tender on the inside. I love the way this pizza crust browned on the bottom yet stayed slightly moist on the inside. Perfecto!
- Easy to make. Fifteen minutes tops, from start to rest time. So, so easy.
When is your next pizza night? Have you ever made your own crust? If not, now is the time to try with this no-fail Skinny Pizza Dough. And, what about the toppings you say? I say anything goes! Mr. EN topped his with jarred marinara sauce, tons of cooked mushrooms, a handful of spinach, and a little leftover cooked bacon. My mom’s pizza was strictly veg. My gluten-free pizza had kale, chicken, pineapple, bacon, and BBQ sauce.
My gluten-free pizza, which looked far better than it tasted, is pictured below.
Important — Whatever toppings you choose, if you stick to just veggies and you keep the cheese light you can eat a whole pizza for under 500 calories. Buon Appetito!
Peace, love and good eats; from our empty nest to yours.
Note: For more tips and tricks that will show you exactly how Biz makes this dough go to mybizzykitchen.com.
Mr. EN’s Take on This Recipe: “I can’t believe how well this turned out. Great texture and so easy to make. We’ll definitely make this again. How about next Friday?”
Skinny Pizza Dough
Yield 4 servings
Ingredients
- 1/2 - 3/4 cup water, lukewarm
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 1/2 cup plain non-fat Greek yogurt
- 2 cups self-rising flour
- Non-stick cooking spray (optional, depending on your pan/stone)
- Parchment paper
Instructions
- Heat oven to 425.
- Cover a baking sheet/pan with parchment paper. (I used a jelly roll pan but you could use a baking steel, pizza stone, or whatever you have.)
- In a bowl, mix the flour, salt and yeast together. Stir in the yogurt and mix until it starts to combine. Add up to 3/4 cup of water until combined. Start with 1/2 a cup and see how much of the flour is being incorporated. If there is still a bit of loose flour in the bowl, add a couple tablespoons of water at a time, until it forms a ball that you can roll out and knead on your counter.
- It might be a bit sticky - but place just a couple tablespoons of flour on your counter, and work that into the dough - it won't be sticky anymore.
- Cover the dough with plastic wrap and let rise for 30 minutes. Or, cover and place in refrigerator to bake several hours (or days according to Biz) later.
- Transfer the risen dough to a floured cutting board or clean floured counter top. Roll out to desired shape and make an indent just before the edge so the sauce and toppings don’t spill over the edges. We made our pizza rectangular because that’s the shape we like.
- Transfer rolled out dough to your baking sheet or pizza pan.
- Dock your dough. This means, stick your fork in it several times so your crust won’t bubble up while baking.
- Add your toppings.
- Bake 14 minutes or until bottom is golden brown and crispy. If you like your crust extra crispy, when you have a few minutes of cooking time left, transfer the pizza from the pan to the oven rack and bake a few minutes more.
Notes
Note: The nutrition analysis is for one of four servings. That's about 1/4 of a large pizza or 1/2 medium pizza. If you eat more or less adjust nutrition analysis accordingly.
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving | ||
|---|---|---|
Calories 219 | ||
% Daily Value | ||
Sodium 600 mg | 25% | |
Total Carbohydrates 47 g | 16% | |
Dietary Fiber 2 g | 8% | |
Protein 9 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thank you so much for the shout out in this post! I am sorry I haven’t shared my gluten free pizza recipe with you before now – I make it and people don’t even know its gluten free.
Hugs!
Biz
http://www.mybizzykitchen.com/2016/01/18/the-best-gluten-free-pizza/
Thanks Biz! Will def try this. Cheers!
Excellent pizza dough! Crispy on the bottom yet tender inside. Easy to make. I didn’t have self-rising flour so subbed all-purpose flour + baking powder + a bit of salt as per instructions found on the Internet. Seemed to work OK. Thanks Chris (and Biz!).
Thanks Pat! Good suggestions too. 🙂
How many points using Weight Watcher
Hi Vicki. I’m not sure. Head over to Biz’s Web site – mybizzykitchen. She always lists the points for everything. Hope you try it and like it! Thanks for commenting.
This sounds good only one problem I have to be careful with sodium. This recipe calls for not to much salt but the nutritional value says 600mg of sodium. 25%. Where is the salt coming from?
Hi Marlene and thanks for your email! The salt comes from the salt in the recipe; 1/2 teaspoon. You can reduce it to 1/4 teaspoon but it will affect the taste. Many people get used to excluding salt from their diets. I would give it a try first at 1/4 teaspoon instead of 1/2 teaspoon.