Ready for more healthy pizza recipes? Try my protein pizza, eggplant pizza, or cloud bread pizza. I’m not ashamed to admit I’ve tried EVERY low-cal pizza under the sun. Okay, maybe not literally every pizza, but you get the idea. As I’ve yet to find a suitable replacement, I’ve begun making my own. For this recipe, I started with my Greek yogurt dough that’s baked until it’s golden, chewy, and fluffy. Pile on the pizza sauce and a few high-protein toppings, and voila! A diet-friendly pizza that doesn’t taste low-calorie!
Why I love this recipe
The dough is easy to make. Thanks to the magic of self-rising flour, there’s no yeast, kneading, resting, nada. Fast. Again, no kneading or rest time means the entire process is quick. Customizable. Like any good pizza recipe, you can add any toppings you want. I left a few low-cal, high-protein options below. The perfect texture. The pizza crust is crispy on the outside and pillowy soft in the center, with a subtle tang from the yogurt. Only 50 calories per slice. That’s 400 calories for the entire pizza!
Ingredients needed
Self-rising flour. This is one of my favorite ingredients for baking. It’s essentially a combination of all-purpose flour, baking powder, and salt. When mixed with yogurt, you get an elastic, pliable dough. I highly recommend making your own. Non-fat Greek yogurt. To give the dough elasticity. You can also use plain yogurt, though the calories will be higher. And before you ask, you won’t taste the yogurt at all! Salt. Even though the self-rising flour has a little salt, we add a pinch more just to balance out the flavor. Italian seasonings. To give the dough Italian flavor.
For the low-calorie pizza sauce:
Tomato sauce. Also known as passata (not ketchup). Use one with no added sugar or salt. Garlic and onion powder. Adds flavor to the sauce. Italian seasonings. Both in the dough and the sauce. Brown sugar substitute. Most pizza sauces have some sugar, so we cut the calories by adding a sprinkle of a brown sugar substitute. Salt and pepper. To taste. Toppings. I used part skim mozzarella cheese, but any fat free or low fat cheese works. I also added turkey pepperoni for extra protein.
How to make low calorie pizza
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Don’t feel obligated to keep your pizza plain. Get creative! Some of my favorite lower calorie toppings are onions, spinach, mushrooms, olives, or fresh basil. Proteins like lean ground turkey, chicken sauce, or sliced chicken breast will help you keep fuller for longer. Step 1- Prep. Preheat the oven and line a pizza pan with parchment paper. Whisk together the tomato sauce ingredients. Step 2- Make the dough. Combine the dough ingredients in a bowl until smooth. Step 3- Shape. Transfer the dough ball to a floured kitchen surface and roll it to ¼-inch thick. Place it on the prepared pan. Step 4- Assemble. Pour the sauce over the crust, and add half the cheese and all of the pepperoni. Top with the remaining cheese. Step 5- Bake. Bake until the cheese melts and the crust is golden. Let it cool briefly before slicing.
Arman’s recipe tips
Use a stand mixer. While optional, it’ll save you time making the dough. Consider the pan. If you prefer a thicker, crispier crust, try my cast iron pizza recipe using my low-cal dough and sauce. Stretch the dough with oil. Depending on the yogurt, sometimes the dough can be tacky. If you’re having difficulty stretching it to fit the pizza pan, lightly coat it in olive oil so it’s easier to work with.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. To freeze: Place leftover slices in a ziplock bag and store them in the freezer for up to 2 months. Reheating: Microwave slices for 20-30 seconds or warm in a preheated oven.
Frequently asked questions
More lower calorie recipes to try
Low calorie chips Low calorie cereal Low calorie bagels Low calorie pasta
