Pizza dough!

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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Replies

  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    edited June 2022
    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: 225 Member
    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
    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: 10,080 Member
    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: 33,968 Member
    edited June 2022
    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: 852 Member
    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: 111 Member
    edited June 2022
    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
    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: 158 Member
    What about the two ingredient dough recipes? You can season the dough however you like. This is what I do.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    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: 3,522 Member
    I've been wanting to try making cauliflower-crust pizza. Recipes are all over the web.
  • springlering62
    springlering62 Posts: 8,303 Member
    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: 38,330 Member
    edited June 2022
    +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
    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: 562 Member
    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: 8,303 Member
    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: 5,966 Member
    edited June 2022
    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.
  • On Youtube look up, Poolish, a Pre-Fermentation Method <-- most amazing pizza crust ever. It's very basic, flour, yeast, a little salt. The secret ingredient is time and treating the dough like a beautiful baby. I talk to my dough, seems to help. The result is an amazing pizza dough. Light, fluffy, smooth as silk texture, that amazing yeast-smell.

    I put a little high quality olive oil on the outside of the crust with garlic and pretzel salt. Tomato sauce on the inside, quality cheese and local organic pepperoni and the result brings tears to my eyes (cause' I really get into cooking, lol)

    Sure it's low calorie. ;-P (j/k ... but because it's real food a single slice is very filling.) When I'm having guests or its a special occasion I'll make up this crust because of the superior flavor.

    I don't have a pizza oven or anything, which I think would modestly improve the finished product, although - it's pretty darn good pizza. It makes it worth the calorie hit. It's better than any of the pizzerias nearby.
  • VlpW
    VlpW Posts: 53 Member
    I really like this coconut flour one. It's pretty low calorie since it takes so little flour. It's not exactly pizzeria crust, but it's pretty good and the one I end up going back to after trying others! https://healthyrecipesblogs.com/coconut-flour-pizza-crust/
  • https://www.foodnetwork.com/recipes/food-network-kitchen/two-ingredient-pizza-dough-3542644

    You can brush the edges with light butter and sprinkle garlic and/ or Parmesan cheese on it, it’s good.
  • usafbeach
    usafbeach Posts: 147 Member
    edited July 2022
    singer201 wrote: »
    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.
    hesn92 wrote: »
    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.

    This is my go-to approach as well. Fellow MFP'r discjosh23 has a bunch of recipes and his low-carb chicken crust pizza recipe is my jam. It doesn't really taste like you're eating chicken - it's almost got a thin crust vibe to it. I highly recommend it!
  • happysquidmuffin
    happysquidmuffin Posts: 651 Member
    edited August 2022
    singer201 wrote: »
    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.

    I am absolutely going to try this. It sounds wonderful. I don't do keto, but the idea of having a potentially lower calorie pizza crust made of protein 'n fat instead of mostly empty carbs sounds very appealing.
  • springlering62
    springlering62 Posts: 8,303 Member
    I just saw this in the grocery store this week. Jiffy is a trusted brand down south. Don’t know why I’ve never seen this before, but I’m giving it a whirl tomorrow and will report back.

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  • springlering62
    springlering62 Posts: 8,303 Member
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    Jiffy crust on a 14” pizza pan. 140/serving, box makes 5 servings. I used liquid whey leftover from yogurt making instead of water. Yeast based, five minute rise, not bad at all, especially for the calories. (It’s a fraction of the calories of my scratch pizza dough, even halving the recipe.)

    Thumbs up from the husband.

    Only thing I’d do different is prebake longer than 2-3 minutes suggested on the box til lightly browned before adding toppings.

    Def a do-over!!!
  • soulo_ridah
    soulo_ridah Posts: 50 Member
    Im amazed what qualifies as "pizza dough" to many ppl here.

    Make or buy pre-made pizza dough. Roll as thin as you can, dont overdo on the toppings and be done with it.

    Or better yet, go out and get a nice fire oven baked pizza from a proper pizza place. Well worth it.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    edited August 2022
    azuki84 wrote: »
    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

    I would be stuffed and I hate that feeling. Pizza is also typically an evening meal in my family and I've eaten plenty throughout the day. My wife and I typically eat around 8PM and we're in bed by 9:30 or thereabouts, so there's no way I'm stuffing an entire pizza into my stomach and hour before I go to bed.

    I will also be 48 in a couple of months and definitely can't eat the way I ate when I was I was young and hungry regardless of how much I ate.
  • missysippy930
    missysippy930 Posts: 2,577 Member
    Homemade. Thin crust. Toppings, veggies, thin layer of sauce and fresh mozzarella. Two slices, under 300 calories.