681 Cals for this 11” Pizza

SoCalSwimmerDude
SoCalSwimmerDude Posts: 507 Member
edited July 9 in Food and Nutrition
Whenever I have a pizza craving (once a week, at least), this is my go-to.

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Replies

  • Hobartlemagne
    Hobartlemagne Posts: 569 Member
    Wow! Excellent find. Thanks for sharing.
    Please tell us how you cook it. Pizza at home can be so tricky.
  • SoCalSwimmerDude
    SoCalSwimmerDude Posts: 507 Member
    Hobartlemagne wrote: »
    Wow! Excellent find. Thanks for sharing.
    Please tell us how you cook it. Pizza at home can be so tricky.

    I posted the ingredients, but the short cuts are:

    Turkey pepperoni over pork
    Part skim mozzarella (I used 3oz, but you could easily get away with 2oz and cut another 100 cals)
    The super thin crust you see in the ingredients
    For sauce: Can of tomatoes, add salt and dried basil, then blend it (I use a hand blender)

    But the biggest savings is the crust. I get it at Sprouts if you have those but I’m pretty sure there are other alternatives.
  • nossmf
    nossmf Posts: 11,703 Member
    My family bought a pizza stone for our oven (available online or at specialty kitchen supply shops). While our pizza bakes at 425, we found the edges of our pizza would cook nicely while the bottom and center were still needing more time. But if you preheat your oven to 500 to get the stone nice and extra hot before placing the dough on the stone, then reduce the oven temp to 425 during the actual baking, then the hotter stone speeds up the cooking from below to match the nicely done top.
  • Hobartlemagne
    Hobartlemagne Posts: 569 Member
    edited July 9
    I may try that on my pizza steel
  • lisakatz2
    lisakatz2 Posts: 539 Member
    That looks delicious! Thanks for sharing!

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