Not all Greek yoghurt pizza dough recipes deliver on their promise of a delicious, Instagram-worthy pizza crust. Even if there are more than two components in this crust, it is acceptable for a pizza with no yeast that is also somewhat healthful. Today I will offer some of my advice!
If you are used to two-ingredient dough, try my three-ingredient dough first. I guarantee that you will not turn around. Similar to the two-ingredient dough, my three-ingredient dough has 12 calories per serving. Why is it superior?
The egg in the dough imparts more flexibility and rise to the dough. The decreased ratio of yoghurt makes the dough more manageable while preserving the acidity necessary to activate the baking powder in the self-rising flour.
IMPROVING ON THE TWO INGREDIENT DOUGH RECIPE
- 1 cup Self Rising Flour (I use Medal)
- 1 egg
- 1/2 c Greek Yogurt (I use Fage)
If you have a stand mixer with a dough hook, combine the ingredients using the dough hook. Use a wooden spoon if you do not have a dough hook and a stand mixer. When the dough has formed a ball, transfer it to a lightly floured cutting board.
I often add around 1 tsp of garlic powder to my Greek yoghurt pizza dough, measuring by sight. I sometimes use Italian Seasoning. You are quite content without it.
WEIGHT WATCHERS FRIENDLY PIZZA
When creating regular pepperoni, plain, or sausage pizza, I add spices. Have you tried my recipe for zero-point Italian sausage? It’s incredible! I prepared it and froze it in 1/4-pound portions for pizzas.
So you intend to eat pizza tonight. You’ll need several important materials. In particular, sauce, cheese, and toppings. I cannot emphasise enough the importance of having all toppings cut and weighed before beginning the pizza-making process. The pizza is quickly cooked.
WATCHERS-FRIENDLY PIZZA TOPPING CHEESE
For a complete three-ingredient dough recipe, I typically use 4 ounces of cheese. It is often ample (although it will look a little skimpy before cooking). I stick to part-skim mozzarella since that Trader Joe’s no longer stocks Lite-Mozzarella (RIP). If you are a lover of fat-free cheese (I am not), many blend it with part-skim to “extend” it since fat-free cheese does not melt nicely by itself.
This sausage is usually in my freezer.
It is also really easy since you can sprinkle the frozen, already-cooked sausage chunks immediately onto the pizza, and they will be cooked to perfection.
GREEK YOGURT PIZZA DOUGH
This is my no-fail Greek yogurt based pizza recipe. It is easily customizable, and reliably delicious. If you tried the famous 2 ingredient dough and found it was a little difficult to work with, this dough pulls through and will be a hit for your whole family.
Full Recipe 12 sp Blue and Purple, 14 sp on Green
PREP TIME 5 minutes
COOK TIME 15 minutes
ADDITIONAL TIME 5 minutes
TOTAL TIME 25 minutes
INGREDIENTS
- 1 cup self-rising flour
- ½ cup 0% fat Greek yogurt
- 1 egg
- 1 pinch of garlic powder
- INSTRUCTIONS
- Preheat the oven to 500 degrees and prepare whatever pizza toppings you choose, such as cheese, sauce, pepperoni, or anything else.
- If you have a stand mixer with a dough hook, combine the ingredients using the dough hook. Use a wooden spoon if you do not have a dough hook and a stand mixer.
- When the dough has formed a ball, transfer it to a lightly floured cutting board.
- When I prepare pizza dough, I typically add around 1 tsp of garlic powder by eye. I sometimes use Italian Seasoning. You are quite content without it.
- On a floured cutting board or countertop, roll out the dough to the appropriate thickness while the oven preheats. Whether you are using cast iron or a baking sheet, lightly coat your pan with cooking spray. Typically, I can get my dough to cover the majority of an 11-by-17-inch baking pan. If I’m using my beloved 15-inch cast iron, I roll out the dough to about the size of the pan, place it in the pan, then use my fingers to shape and stretch it to cover the whole bottom of the pan.
- Apply a little amount of cooking spray to the pizza dough.
- Bake your crust at 500 for 5 minutes.
- After five minutes, remove the pizza from the oven and add toppings.
- Return the pizza to the oven for 10 minutes, or until the cheese is melted and the crust is golden brown (less if the pie is really thin). Typically, you can raise the crust to examine the pizza’s bottom and determine whether it’s done. You are seeking for a uniform golden brown colour.
- I usually broil my pizza for a few seconds (depending on your oven, mine takes around 30 seconds) to make the cheese bubbling. People who have never cooked or used a broiler may find the broiler intimidating, but it truly enhances the pizza’s flavour and makes it even more delicious.