Post your home made pizza recipe.

You can have the best of both worlds. Great tasting Pizza and be low calorie.

http://www.myfitnesspal.com/topics/show/823248-zucchini-pizza-crust?hl=zucchini+pizza+crust&page=1#posts-12357871

I found this online. Its not super healthy or even super low calorie, but you can control the toppings and sauce so it saves you some. I've tried all the "pretend" pizzas and they don't cut it for me. Especially the cauliflower pizza, I didn't like this at all! It tasted like cauliflower (which I like but not as pizza) and it fell apart, I had to eat it with a fork. I tried it more than once because so many people LOVED it....I'd rather eat salad all day and get real pizza .... lol

I do like eggplant pizzas or portobello pizzas. They don't taste like "pizza" but they are yummy.


I made this homemade calzone with this dough recipe that I found online, this is copied word for word from their blog. I would put the link but I don't know where it is. (530 calories, 40 grams of protein, 75 carbs)...it was BBQ chicken and very big...you could of course mess with the amount of toppings / cheese you use and cut quite a bit of calories, and I think the dough alone was 250 calories. But nothing beats the crust consistency of real pizza!


1/2 – 3/4 c. warm water
1 T. dry active yeast
1 t. sugar (for the yeast)
2 c. flour (I use half whole wheat and half white, but most kids would balk at that the first time)
1 T. vegetable oil (I use olive oil)
1/2 t. salt

(also, I double and sometimes triple this for my family of six–without needing to increase the amount of yeast–and frankly, I don’t measure any of the ingredients precisely anymore. I just toss in what looks to be about right and it turns out find almost every time. But you might not want to try that the first time.)

1. Combine 1/4 c. water with yeast and sugar. Stir to dissolve the yeast, set aside until bubbly about 5 minutes.

2. Mix flour and salt, then add the oil.

3. Stir the yeast mixture into the flour mixture, adding water until it forms a ball you can work with. I start with a wooden spoon and then switch to using my fingers to squish and mix. Knead for a few minutes (I just knead it in the bowl until it seems to be the consistency of, well, pizza dough). The original instructions said to cover with plastic wrap or another bowl and let stand for 10 minutes, but I go ahead and spread it into the pan(s) and let it do it’s mini-rise there.

4. While messing around with the toppings–chopping things up, calling the kids to help spread the sauce, and pulling out the cheese–the dough rises enough. I don’t preheat the oven. Instead, I stick the pizza(s) in the oven with it cold, and let the crusts rise a little more as the oven heats up.

5. Put all the toppings on and bake at 350 or 375 or 425˚ (I have a new oven, so I’m experimenting) 10 or 15 minutes (or until done–I lift with a spatula to see if it’s brown on the bottom as well as watch the cheese).

Voila. Thick and chewy, fast and easy. And cheap.

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Mushroom Pizzas -



Calories: 85 Carbs: 7 Fiber: 2 Fat: 5 Sugar: 4 Protein: 6 Sodium: 151
Makes 2 servings (its 85 cals per serving)

Ingredients
4 Tbsp - No Salt Added Tomato Sauce
4 tsp (10g) - Kraft Parmesan Cheese
4 Tbsp - Shredded Cheese (I used walmarts Fiesta Blend)
2 Portobello mushroom Caps

Directions

1) Preheat the oven to 375 degrees F
2) Cut out mushroom stem and ribs with spoon. Don't throw away, save to the side.
3) Bake for 10 minutes, remove and drain juice. ( draining the juice and even blotting with a paper towel helps them from being watery)
4) Chop up stems & ribs. Put 2 Tbsp of sauce in each mushroom, then top with stems/ribs, 2 tbsp shredded cheese, and tsp Parmesan cheese.
5) Bake in oven additional 15 minutes.

* Let sit for a minute then eat.

Pizza can be quite healthy and low calorie, just depends on what you put on it and how much of it you eat. I make my dough Neopolitan style and use whole milk smoked mozzarella, prosciutto, chopped chicken, veggies.

My favorite crust (for when I'm trying to control carbs and want an easy pizza without making the dough) is a Mission Carb Balance tortilla. Makes a sturdy thin crust and bakes up in the toaster oven in minutes!

Bump.

I use Flat Out Light wraps to make a low carb pizza.

1 Flat Out Light wrap
1 can Muir Glen Organic Pizza sauce (or any pizza sauce)
1/3 c. low fat part-skim mozzarella cheese
Your optional toppings

Heat oven to 400 degrees. Place Flat Out wrap on pizza pan. When oven is fully heated, put Flat Out wrap in the oven without toppings if you want a crispier crust. I usually leave it in a few minutes.

Next, spread 1-2 tablespoons of sauce on crust. Add cheese and toppings. Bake until cheese begins to bubble and lightly brown or edges of crust brown.

The calorie estimate will vary based on your toppings but when I make it with just cheese it is about 190-210 calories for the whole Flat Out.

Baguette pizza.

Ingredients:

-Baguette
-bruschetta (I use trader joe's or fresh &easy)
-mozzarella
-toppings

Slice open baguette, spread bruschetta, sprinkle cheese, add desired toppings

Bake @400 degrees F for 20 minutes.
You can also broil for a few minutes on low if you need to save time!

:flowerforyou:

http://abc.go.com/shows/the-chew/recipes/easy-pizza-crust-daphne-oz

The pizza crust sounds cool. Havent made it yet.