I had a nice little semi-surprise today! Along with some truly awesome bloggers, yours truly was quoted by Health Magazine in an online article titled, “The Best Weight-Loss Advice from Diet Bloggers“. I knew it was coming, since I was mostly awake during the interview, but I had no idea when. But there I was in tips #3 (defer cravings), #18 (yogurt sundae! although they show a lot more chocolate chips than I get in mine), and #21 (tortilla pizza).
But back to me. I had to laugh when I saw that tip #21 about the tortilla pizza. That’s so last month in CammyLand as I have discovered a new pizza crust, and in a teensy bit of a coincidence had already planned to share it with you today. This must be destiny.
Pizza is one of those foods that got moved to the every-now-and-then category during my loss phase and has pretty much stayed there. When what I’m wanting is the saucy, cheesy pizza flavors, I “make do” by using the aforementioned whole wheat tortilla wrap, sandwich thin, or a pita. That works for a while before I get the urge for the crispy, cracker-crunch of thin crust and head to a by-the-slice pizza place for the real deal. As a system, it’s been working pretty well, but I’ve frequently wished I could enjoy said real deal more often, and at a lower cost. So I made it my mission to find a way to do just that.
After checking out the ingredients on most store-bought pizza crusts and comparing serving sizes vs. calorie counts on naan and flat breads (not to mention the $price$), I decided to try to make my own crust. I just needed an easy recipe with simple ingredients, but all the links in Google lead me to that blasted cauliflower pizza crust. I don’t do cooked cauliflower.
But then I stumbled across Two Ingredient Pizza Dough recipe. I clicked it, fully expecting to find that one of the two ingredients was some crappy boxed pizza crust mix or worse, mashed cauliflower. That’s what I get for being a cynic, because this recipe does indeed call for two ingredients: self-raising [sic] flour and Greek yogurt. (It’s an Australian website, hence the shift from self-rising flour to self-raising flour.)
Rising or raising, I didn’t have either, so I tossed a teaspoon of baking soda into a cup of all-purpose flour which brought me up to three ingredients. While my oven was heating to 400°, I mixed in a six-ounce container of Fage 0% I had on hand and then used…drumroll… my Kitchen Aid mixer with the dough hook to pull it all together into a ball of what looked a lot like cauliflower.
At this point, it dawned on me that this was enough dough for at least two pizzas, so I divided it and wrapped half to store in the refrigerator for later use.
Back to the half I did use. Reading the comments on the source link, I was a little nervous about the kneading step because a lot of folks reported excessive stickiness. I didn’t experience any at all, maybe because I had a little less than a cup of yogurt, or maybe they were using one of the knock-off Greek yogurts? Who knows, but I didn’t have any problem kneading it or rolling it out into a pizza(ish) shape. (Yes, I have a rolling pin and after only 10 minutes of searching, I found it.)
Before putting my hand-crafted, homemade pizza dough on my baking stone (yes, I have one of those, too), I dusted the stone with corn meal for that authentic Italian feel. ::snerk!:: I baked the crust, naked, for about five minutes and then pulled it out of the oven to add toppings. I used about 1/2 cup of marinara I had in the fridge, 3 super thin slices of pepperoni, some mozzarella, sliced green pepper, and a generous sprinkling of sliced black olives. Oh, and then I sprinkled Italian seasoning mix on top of all of that before I put it back in the oven.
I promise you, no pizza has ever, in the history of the world, been watched as closely as this one. The anticipation was killing me! After about seven minutes, the cheese was all melty, the crust was browning nicely, and I was tired of mopping drool off the floor.
For a first attempt, I pretty much nailed it. The crust is crispy and tasty enough, and the addition of the cornmeal gives it that “finger feel” one needs (well, this one anyway) when eating pizza. It’s a keeper! I’ll definitely be making it again, with maybe a few adjustments:
– consider switching to either 2% Fage or even full fat version
– roll it out to an even thinner crust (bonus: fewer calories)
– add a little garlic or garlic powder somewhere
– increase the crispy by baking a little longer before adding toppings
The crust is good as I had it, but it’s definitely tinkerable.
The entire crust is about 450 calories, which would increase with a higher-fat yogurt, but I think I can easily get three crusts out of one recipe. As I prepared it, my entire pizza was slightly over 400 calories and was almost dinner plate sized. When I prepared the second pizza a few days later, I omitted the pepperoni which brought the calories to about 375-380.
[Edited to add nutrition breakdown. This is for the entire crust, using 1 cup Fage 0% and 1 cup all-purpose flour:
Obviously, you’d divide the total by the number of crusts/servings you make out of it. End edit.]
For a quick and easy pizza, the tortilla wrap will still be a staple, but for those times when I want something a little more real, I plan to try this again.
I’m also planning to tinker a bit and try to turn it into a pie crust. Or maybe cannolis. Or Cheez-its.
So what do you think? Will you try this? Any suggestions for tinkering?