New-to-Me Recipe: Healthy(ish) Homemade Pizza Crust

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).

Other bloggers with whom I’m familiar who offered fantastic tips: AIM sister Shelley (My Journey to Fit), Josie (YumYucky), and Diane (Fit to the Finish).

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…drumrollmy 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.

two ingredient pizza crust collage

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:

2-ingredient pizza crust nutrition

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?

22 thoughts on “New-to-Me Recipe: Healthy(ish) Homemade Pizza Crust

  1. Wow – who woulda thunk? What an interesting combination – so glad it works. I might try it with whole wheat flour to riase the bar on the carbs. I could use it to make calzones with different fillings for the different family tastes.

    • I’m going to try it with a half WW/half AP mixture at some point. If that works out okay, I’ll experiment with increasing the WW to find the point at which it becomes too chewy, for lack of a better term. So many possibilities, so little room in my nutritional goals…. :)

  2. That pizza dough sounds delicious. We love thin crust pizza, so I will have to give it a try. Congrats on the Health magazine tips

  3. I’ve never made real pizza crust but I’m saving this recipe to try. I think my daughter and I would have fun doing this together. Thanks for sharing. :)

    • When I was growing up, my mother would have Mom’s-Night Out, and my father, my sister, and I would make those box Chef BoyRDee pizzas. That was my only experience with making pizza crust. Not healthy, but a happy memory nonetheless. :)

  4. You are famous again!!! :) How exciting!

    Easy is the way I roll too! I don’t have the right mixer or a baking stone for this though so… I would have never thought on the baking soda thing!

    Sounds delish!

    • Oh you can mix it by hand, Jody, and bake it on a regular cookie sheet or pie tin. I just happened to have the others on hand. About time I used them, too! (I had to dust the mixer!) :)

  5. That looks delicious Cammy. I have made pizza at home over the years that have been good but never made one that rivals my favorite purchased pizza. From a local pizza chain.Your suggested tweaks sound like the right path to take to me.

    • I don’t think I’ll ever make a pizza crust that’s better than a good pizzeria, but this is a nice middle ground between the tortilla version and the real deal. :)

  6. Wow. This is really interesting to me, since I use yogurt and flour as the base for my scones. I might try it with some rice flour–i like the texture of it. Also, if you want to use whole wheat flour, WW pastry flour is the way to go. Has the same fiber stats but is ground a lot finer. You could use it instead of 1/2 and 1/2. Also, at Apple Hill, they sell bags of frozen pie crust, so I bet you could freeze the extra crust dough. I’m guessing you can’t stretch it out like regular pizza crust?

    • That’s what I was thinking, Debby (both the pastry flour and the frozen dough crusts), but since you know so much more about cooking, I’m glad to know it really does sound reasonable. :)

      You can stretch this crust pretty nicely, and I suspect that if you used the whole cup of yogurt called for that it would be even more pliant. I just happened to have a 6-oz. container on hand so that’s what I used.

  7. Pizza is one of our favorite foods at my house, but also a trigger food as the bf and I can easily scarf a family size pizza together…this will be added to my list of MUST TRY recipes like ASAP. Thanks! Also, do you know the fat/carb/fiber/protein stats for this?

  8. I have to say, Robyn, that it’s very satisfying. If I’d had a salad with it, about half of my pizza would have been enough.

    Thanks to your nudge, I’ve updated the post with the nutritional breakdown.

  9. John will probably be all over this – he is always on the search for an easy pizza dough. Yum!

    Congrats on a well-deserved article 😀

  10. Funny I’ve been craving pizza so I might try this tomorrow. If it does freeze well, would be a great thing to make several at once.

  11. I really appreciate bloggers who are brave enough to experiment with recipes. Sunday night is our pizza night, and I have been using Bellatoria’s thin crust pizzas, but your homemade pizza has to be better than a frozen one. Thanks for sharing.

  12. Oh, I am SO trying this. Maybe tomorrow. I have been craving pizza, and really – the only pizza I will eat anymore is by Amy’s and it’s a cheese-less crust with artichokes. It is some of the best pizza I’ve had honestly, but the crust is thin and I really like my crusts a bit thicker. Nothing beats homemade pizza anyway, and the calorie count fits the bill in this household. Cammy, you’ve done it again! Now, if you could just find a way to duplicate a Dunkin Donut (um, a long john, please) then I’d have it all!!

  13. Honestly (lapsed Girl Scout hand in the air), I don’t taste the yogurt at all. It tastes like plain crust to me. You could experiment with a teeny, tiny crust. It’s a 1:1 ratio self-rising flour to greek yogurt. In fact, I’m thinking that’s what I’m going to do when I try adding seasonings and such to the crust before baking.

  14. I’ll have to try that! Does it taste like Greek yogurt? I don’t like yogurt (I’ve tried, I really have!) and I can’t stand the taste/smell of Greek yogurt. (Again, I’ve tried. I really have!)

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