The Best Skinny Pizza Dough 4 servings 2 tablespoons I Can’t Believe It’s Not Butter, “Lite” 1 tablespoon liquid egg-whites 1 cup white whole wheat flour 1/2 cup all-purpose flour 1/2 teaspoon Truvia 1/4 teaspoon salt 1/2 cup warm unsweetened almond milk 1/2 packet active dry yeast

Skinny Pizza Dough

There’s this place in Manhattan called John’s Pizzeria, and while it doesn’t sell Skinny Pizza Dough, it does sell the best pizza you’ll ever have. It’s right off W. 44th Street, close enough to catch a show afterward. The building stands as an old Cathedral with kaleidoscopic stained-glass ceilings and an upper deck that looks over the early-dinner crowd. You have to try the Pizza Bianca. That’s an order.

Anyway, you haven’t had the real thing until you’ve had John’s. I guess that’s why I was determined to make Skinny Pizza Dough using that dreaded yeast. Because the best dough requires yeast. This time, I made pepperoni, ham and turkey rolls instead, but the dough works just the same. It’s fluffy, airy, allowing the sauce to soak right in. It’s that melt-in-your-mouth kind of dough, like cotton candy. Except it’s salty, not sweet. Slightly buttery and crisp in all the right places.

I also like this dough because it’s so versatile and easy. You can use it to make sandwich bread (using a panini maker is my favorite approach), hot dog buns, hamburger buns, whatever you’re feeling. I, personally, am always feeling pizza.Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.Stuffed with pepperoni . . .Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.And ham . . . Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog. Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog. Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.And turkey . . . Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.And everything nice . . . Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog. Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.Skinny Pizza Dough by Skinny Girl Standard, a low calorie baking blog.

Best Low Calorie Pizza Dough Using Yeast

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Yield: 4 individual pizza dough slabs

Serving Size: 1 pizza dough slab

Calories per serving: 208

Ingredients

  • 1 cup white whole wheat flour (400 calories)
  • 1/2 cup all-purpose flour (200 calories)
  • 1/2 teaspoon Truvia
  • 1/4 teaspoon salt
  • 1/2 cup warm unsweetened almond milk (15 calories)
  • 1/2 packet active dry yeast (10 calories)
  • 2 tablespoons I Can’t Believe It’s Not Butter, “Lite” (80 calories)
  • 1 tablespoon liquid egg-whites (8 calories)
  • 1 tablespoon olive oil (120 calories)

Instructions

  1. Combine flour, Truvia and salt, mixing until combined.
  2. Heat almond milk for 30 seconds in microwave and allow yeast to dissolve in it, stirring every 30 seconds until milk becomes thick and no visible yeast remains.
  3. Add almond milk, butter, olive oil and liquid egg-whites to dry mix and combine until it forms a ball of dough.
  4. Place in medium-sized bowl and cover with plastic wrap. Allow to rise for an hour.
  5. Following an hour, roll out dough and kneed for about two minutes. Split into four even-sized balls. Fill with desired meats, cheeses, etc. Place in a square baking dish, lightly greased or non-stick, cover, and allow to rise for an hour.
  6. Preheat oven to 425F.
  7. Allow to bake for 10 – 13 minutes, or until baked through.
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My must-have pizza essentials:

Cutting Board I Pizza Night Cookbook I Pizza Server I Fig Kitchen Towels I Fig Oven Mitten I Red Pepper & Parmesan Shakers I Faux Plant I Pizza Serving Tray and 1/2 Circle Cutter I Pizza Oven I Marble Serving Board

5 Comments on Skinny Pizza Dough

  1. Rose
    October 1, 2016 at 5:10 am (2 years ago)

    Hi Jordan! I was wondering whether the dough could be stored in the fridge and how long it would last. Thanks!

    Reply
    • Jordan
      October 18, 2016 at 3:17 am (2 years ago)

      Hi Rose,

      Thanks for asking 🙂 Because this dough requires yeast, storing it in the refrigerator is a little tricky. If you choose to do so, only allow dough to rise once, then refrigerate immediately. Before using, allow it to rise in a moderately warm place for an hour – an hour-and-a-half before baking. I wouldn’t store for more than one day.

      Xoxo,
      Jordan

      Reply
  2. Gloria
    November 14, 2016 at 1:49 am (2 years ago)

    If you wanted to make this for dough for one pizza, how big of a pizza would it make and could it be thin crust? After letting it rise an hour and kneading it down, would you just roll it out thin and place on pizza pan….. then let it rise again for another hour? It sounds great! I am on weight watchers and looking for a low calorie pizza crust that is better than the store bought, premade ones. Oh! The directions say something about Olive Oil … but I don’t see that in the ingredients. Thank you so much!

    Reply
    • Jordan
      December 7, 2016 at 10:06 pm (2 years ago)

      Hi Gloria, thanks for your questions. It would make a regular size pizza, medium-large from Domino’s, Pizza Hut, etc. The crust wouldn’t be very thin unless you were to roll it exceptionally thin. Possible to do! After letting it rise for an hour, you would roll it out and place it on a pizza pan, then attempt to cover it to let it rise again. Also, I updated the recipe to accommodate 🙂

      Reply
  3. Tanya
    August 25, 2017 at 4:30 pm (1 year ago)

    Hi!

    Would love to try this as rolls for dinner tonight, is there anything I can sub instead of the ‘butter’? Could I use olive oil?

    Thanks!

    Reply

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