Need tasty but fairly healthy pizza crust

Just eat whatever pizza crust you like and work it in your calories. If you are low on calories for the day, just make a thinner crust. There are posts about cauliflower crust that is suppose to be good, but that's not pizza to me, lol. If I want pizza, I'm going to have pizza.

I eat gluten-free so I have used Bob's Red Mill gluten-free pizza crust mix. It's pretty easy and tasty. Not sure of the calories as I haven't made it in awhile.

If I don't feel like making my own crust, I'll use gluten-free tortillas. I put a little mozzarella between two tortillas, then add a little sauce on top, plus low-cal veggie toppings. Bake about 10 minutes. The mozzarella helps the tortillas stick together and gives it more of a pizza thickness. For a veggie "pizza" the entire thing is only around 300 calories.

2 Rudi's Fiesta GF Tortillas - 90 cals X 2 = 180 cals
Reduced Fat Mozzarella - 1/4 cup = 70 cals
Veggies (spinach, peppers, onions, mushrooms) = 50 cals
Total = 300 calories

idk about healthy and good is pretty subjective, but i make mine from scratch.

for every cup of water i use a cup of flour, teaspoonish of extra gluten and maybe a teaspoon of yeast. nothing sweet [you often see this in recipes to 'feed' the yeast, but it's not strictly necessary]. i do add a small glop of olive oil and a little rocksalt to the water once it's heated.

1:1 water and flour makes more of a batter, but that's all i measure explicitly. i was taught to start with a batter and get the gluten going that way, and then start adding flour by feel. i don't have measurements for the extra flour since humidity can make a difference, but you're aiming for the softest dough you can get without outright scrape-your-hands-clean stickiness.

as soon as i do have a dough that's even slightly handle-able, i turn it out and start using the extra flour almsot more just to provide a thin film that keeps it from sticking until it's worked in. an indian colleague who explained to me how she makes naan said 'it should be like chewing gum' and that more or less works for me as a heuristic.

i've stretched this out to cover a 12x18 sheet pan, but admittedly the key word there really is 'stretch'. it's still doable so long as you keep the dough soft and use a hot oven. that gives you a lot of puff just from the steam. i like chewy borderline matzoh-y crust, full of bumpy bubbles, so ymmv on how much you like it.

Portabella Pizzas:
http://sarahjanebedwell.com/media/article/eat-two-these-whole-pizzas-less-250-calories-recipe#

Ingredients:

2 large portabella caps

4 tablespoons of your favorite marinara sauce

1/4 cup shredded mozzarella cheese

Italian herb blend (or a sprinkle each of dried oregano and basil), to taste

Directions:

Preheat oven to 350 degrees F. Top each portabella half evenly with marinara sauce, cheese, and toppings. Sprinkle each half with Italian herb blend (or other dried herbs), to taste. Bake until warmed through and cheese has melted (about 10 minutes). Makes 1 serving.

Nutrition Facts per Serving (with peppers, onions, and olives as toppings): 220 calories, 10g fat, 3.5g sat fat, 620mg sodium, 18g carbs, 5g fiber, 15g protein, 30% Daily Value (DV) vitamin A, 90% DV vitamin D, 30% DV calcium, 15% DV iron.

I use a basic white bread dough recipe in my breadmaker and roll out a crust as thin as I can make it. I brush it with olive oil and freeze it until inspiration (cravings) hit.

I put a couple tablespoons of seasoned tomato sauce, toppings and cheese. Bake.

The calorie savings come from the thinness of the crust.

I really like the thin crust from the Kitchn.
http://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499

The crust isn't really the calorie killer for me, it's the cheese. If I go easy on the cheese and eat it with a salad, pizza makes a great meal. Also: homemade thin crust is delicious.

Sweet potato pizza is really good.

If what you refer to as "healthy" as being low-carb, then Diet Doctor has an almost no-carb pizza crust:
check it out HERE!

Lotsa calories (525 per serving!), but low carbs (Dietdoctor sez 7, but I come up with 12gms per serving).

Beauty is in the stomach of the dieter's goal, I guess.

Look up fathead pizza on pinterest.com.....I am a low carber and to me its one of the best

Flat breads and pitas work, and so do tortillas! I will sometimes make a mini pizza on a low carb tortilla.

What's inherently unhealthy about regular pizza crust?

IDK, I've never made my own dough...if we happen to make pizza at home (which we don't do much) I just pick up a dough ball from my favorite pizzeria.

This is my go to recipe that I have been making for years. It is from Anne Lindsay's Smart Cooking. I
NGREDIENTS
1 cup warm water
1 tsp. sugar
1 package (1/4-ounce) active dry yeast
1.5 cup whole wheat flour
1 -1.5 cups all-purpose flour
2 tsp. salt
2 tbsp. olive oil
Flour, for rolling


PREPARATION
Add warm water, sugar and yeast to a small bowl. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.

In a large bowl, combine whole wheat flour, 1 3/4 all-purpose flour and salt. Set aside.

Add yeast mixture and olive oil to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.

Transfer dough to an oiled bowl and cover with plastic wrap. Let rise in a warm place until it doubles in volume, about 30 to 40 minutes. Punch down dough.

Preheat oven to 450 degrees F. Oil 17-inch x 11-inch baking sheet.

On lightly floured work surface, roll dough to about 1/4-inch thickness. Add to prepared baking sheet.

I make my crust with ground chicken or turkey. It's really good.