Pizza dough!

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nitestar7580
nitestar7580 Posts: 23 Member
I'm looking for a healthy... and if possible low a calorie recipe for pizza dough.... I would like something bread-like but I am open to trying any and all recipe. What do you use when that pizza craving hits? 🍕
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  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    edited June 2022
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    I’ve done the tortilla pizza in the past but more recently have really enjoyed using butternut squash discs as pizza bases.

    Slice the ‘neck’ of the squash into rounds, about half a centimetre (quarter of an inch) thick. Place on a parchment lined baking tray. Season with salt & pepper - I tend to sprinkle a little oregano and garlic powder too…pop in the oven for 20 mins or so (200°C - ( 400°F?), once they’re almost tender top with your preferred toppings and put back in the oven for another 15 mins.

    I was sceptical the first time but it really delivers the pizza flavours! I tend to make 5 or 6 rounds with a variety of toppings. Here’s the original recipe I used:

    https://80twentynutrition.com/recipe/easy-paleo-pizza-crust-butternut-squash-mini-pizzas/
  • perryc05
    perryc05 Posts: 214 Member
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    Cauliflower pizza bases pop up in Australia a bit. They are kind of a keto-related item but it is a good way to cut down on the cals:
    https://www.healthyfood.com/healthy-recipes/cauliflower-pizza-base/
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
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    I’ve just remembered this one too:

    https://elavegan.com/sweet-potato-pizza-crust/

    It was easy to make and crisped up well. Very tasty! I didn’t do the topping in the recipe but used my own Italian Tomato Sauce, olives, red onion and red pepper with a lighter mozzarella and lots of fresh basil after baking.
  • lynn_glenmont
    lynn_glenmont Posts: 9,990 Member
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    We eat pizza here in Italy a lot (twice a week usually, since my husband loves it--and he's very thin). One place we go to has a super thin crust, like a cracker. We split the pizza, and a portion of pasta, and a desert, and order water. Strangely, these places are happy to see us even though we only eat one meal between us. It keeps our costs down too.

    So if you want regular pizza, roll the dough out as thinly as possible.

    ^^ Second the thin crust. I would probably skip the pasta and the dessert in favor of eating more pizza.
  • AnnPT77
    AnnPT77 Posts: 32,442 Member
    edited June 2022
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    I don't prefer thin crust pizza (but if you enjoy it, thin crust is a good calorie reduction strategy). My preferred pizza is more medium-thick, chewy.

    I'm still trying to work out the best recipe, and would encourage you to experiment. (What's the worst that could happen, after all?). Look at food science sites, figure out what the various types of flour, oil, salt, yeast, etc., contribute.

    So far, my best experiment for my tastes is roughly equal parts hard whole wheat flour, vital wheat gluten, and chickpea flour - in a standard crust-making scenario (amount of yeast, sugar, rising time, kneading (a little longer for whole grain there, usually - use texture/elasticity as the guide), blah blah blah). It's still calorie dense, but a bit more protein/fiber dense than average.

    Your preferences may vary.

    I do the tortilla thing, sometimes (on Eziekiel tortillas - I briefly microwave the tortilla with a light general sprinkle of grated real parmesan, before topping/baking, to limit the other toppings making the tortilla soggy); I like pizza toppings on slices of eggplant; pizza-topping-stuffed sweet peppers are tasty. But none of that is pizza, really - just tasty food.

    I just saw this concept, haven't tried it (but will when I get around to it -like I said, what's the worst that could happen?), am skeptical:

    https://www.foodnetwork.com/recipes/katie-lee/spaghetti-squash-pizza-crust-5455832

    There are other recipes on the web for spaghetti squash crust, that's just one example.
  • LenGray
    LenGray Posts: 842 Member
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    I really like this one: https://www.elephantasticvegan.com/yeast-free-vegan-pizza-dough/

    I usually cut some of the white flour with oat flour to bring down the calories and add about a tbsp of italian seasoning and a bit of garlic powder to it for extra flavor.
  • foreverhealthy3
    foreverhealthy3 Posts: 107 Member
    edited June 2022
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    this recipe has good reviews and I'm wanting to try it, can omit garlic butter for pizza dough, and I would bake it until almost done then add other pizza toppings to finish baking. https://sugarfreelondoner.com/low-carb-garlic-bread-keto-grain-free/#recipe
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
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    Their are some interesting ones found on Youtube (anabolic recipes)
    https://www.youtube.com/watch?v=Kp-krn5Zdfc
    390 calories for entire thing (w/his toppings)
    lower carbs and high protein too
  • Qbaimee
    Qbaimee Posts: 157 Member
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    What about the two ingredient dough recipes? You can season the dough however you like. This is what I do.
  • cwolfman13
    cwolfman13 Posts: 41,874 Member
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    I don't have a dough recipe...we only occasionally make homemade pizza and when we do we just buy a doughball from our favorite pizzeria. I personally don't see pizza as some inherently unhealthy food in and of itself and we do pizza night pretty much once per week from our favorite, Village Pizza. Most of the ingredients are locally sourced and fresh and my wife and I just split a small and have leftovers. I would perceive the greater issue with pizza is that many people have slice after slice after slice. Personally I'm just fine with a couple of slices and a salad...I have no idea how some people can eat a whole pie.
  • Jthanmyfitnesspal
    Jthanmyfitnesspal Posts: 3,521 Member
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    I've been wanting to try making cauliflower-crust pizza. Recipes are all over the web.
  • springlering62
    springlering62 Posts: 7,606 Member
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    Lavash bread makes a nice thin pizza crust. There’s a good low cal lavash by Joseph’s Bakery available at many places like Walmart.

    But I just make a half recipe of regular dough and roll it out as thin as I can on our cast iron pizza pan.
  • lx1x
    lx1x Posts: 38,313 Member
    edited June 2022
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    +1 thin crust..

    It's not the dough that's high calories IMHO.. it's the sauce and toppings you add to it.. they add up quick..
  • azuki84
    azuki84 Posts: 212 Member
    edited June 2022
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    cwolfman13 wrote: »
    Personally I'm just fine with a couple of slices and a salad...I have no idea how some people can eat a whole pie.

    you must have a tiny stomach! I'm 5'4''- I just ordered this large supreme for me!!!
    tiajlfdn370j.png
  • singer201
    singer201 Posts: 560 Member
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    If you want to keep pizza crust as low carb as possible, consider a chicken crust. I've used a recipe similar to this one. https://www.ketoconnect.net/no-carb-pizza/ It's tasty, crisp enough to pick up, and easy. I used Costco/Kirkland canned white meat chicken. For an easy bread-type portion controlled pizza crust, I've also used Stonefire mini naan (the hand-sized ones). Two naans with toppings is an acceptable portion for me, with no tempting leftovers.
  • springlering62
    springlering62 Posts: 7,606 Member
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    If you use the “ball” mozarella instead of the bagged shredded stuff, it’s usually 10-20 calories/serving cheaper and it tastes waaaaaaay better.
  • hesn92
    hesn92 Posts: 5,967 Member
    edited June 2022
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    I don't know if this has been said but there's a trend going around on tik tok where people are using canned chicken to make pizza crust. Sounds kinda weird to me? I might try it lol. You add an egg and parmesan to the chicken and then smoosh it into a pizza crust shape and bake.