Party Pizza Friday just got a whole lot better with this skinny pizza dough.  Seems all the Weight Watchers are making the two ingredient “dough.”  I found the recipe through Jane (the mucho mama on Instagram) who found it from Jen (jen_weightwatchers on Instagram) and people are making everything from bread sticks, to bagels, and obviously pizza dough.  You just use equal portions of plain Greek yogurt (non-fat) with an equal portion of self-rising flour.  People have also had equal success with using plain old all-porpose flour.  

I took it just a step further and decided to add yeast because I think it adds to the texture.  My no rise pizza dough has long been used by blog readers over the years, so this recipe is the same concept, although I did let my dough rise 30 minutes on Friday night while I checked mail, got into comfy clothes, etc.

Skinny Pizza Dough
Serves 4
A few simple ingredients and you'll be a pizza pro at home in no time.
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
243 calories
48 g
4 g
2 g
8 g
1 g
125 g
1104 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
125g
Servings
4
Amount Per Serving
Calories 243
Calories from Fat 14
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4mg
1%
Sodium 1104mg
46%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
8%
Sugars 2g
Protein 8g
Vitamin A
1%
Vitamin C
0%
Calcium
25%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup water
  2. 1 teaspoon yeast
  3. 1/2 teaspoon salt
  4. 1/2 cup plain Greek yogurt
  5. 2 cups self-rising flour
Instructions
  1. In a bowl, mix the yeast and water and let it sit for about 5 minutes. Heat oven to 425.
  2. Mix in the salt, yogurt and flour and mix until combined. You can roll it out and bake it right then, but I think it tastes better after just a 30 minute rise. Leftover dough will last 5 days in the fridge.
Adapted from by Jen_weighwatcher on Instagram
beta
calories
243
fat
2g
protein
8g
carbs
48g
more
Adapted from by Jen_weighwatcher on Instagram
My Bizzy Kitchen http://www.mybizzykitchen.com/

12.17.17 025

I bake my pizza on my baking steel, but even if you use a cookie sheet, use parchment paper because you’ll be able to transfer your pizza in and out of the oven so much easier.  I dock the dough, meaning I stick a fork in the dough so I don’t get any big dough bubbles on the pizza.

12.17.17 029

I used my zero point marinara and sauteed mushrooms.

12.17.17 033

Then added baby spinach and two ounces of Trader Joe’s lite mozzarella cheese (2 points).

12.17.17 048

Baked it on my baking steel for 14 minutes.  The bottom crust was amazing and the lite mozzarella got super cheesy. One quarter of the dough recipe is 5 points, my toppings were free except for the cheese, making this pizza 7 smart points and totally filling.

Sadly, I posted this screen shot on Instagram and was instantly bombarded with “what the fuck is self-rising yeast?”  Ha – I meant to put 2 cups self-rising flour – is there a way to erase a part of your Instagram story???  Inquiring minds want to know.

12.17.17 049

********************

On Saturday morning I went to the first WW meeting after the plan changed – what a full house!  I think there were 80 people there.  Last Sunday I weighed 179.8 on my scale at home (still need that pedicure!) and Saturday weighed 178.2, so minus 1.6.  according to the WW scale, I was 177.8, so that would be a 2 pound loss.  Either way, I am back to weighing on the WW scale, not my scale at home, but it was a loss, so that’s good!  And I had wine, I had my Christmas party, so it’s all good.

I had such a fun day Saturday hanging with Hannah.  Um, turns out we both love shopping at Walmart and Jacob was working all day, so time was no object.  Not kidding we spent at least two hours there – and neither one of us can get out of there without spending $100, which is why I try to only go there once a month.

12.17.17 056

When I got back from Weight Watchers, I made this 4 point breakfast calzone.  The points for the dough recipe above comes out to 1 point per ounce.  I used three ounces of dough (3) and filled it with scrambled eggs with mushrooms, spinach, marinara sauce and 1/8 cup lite Trader Joe’s mexican cheese (1).  I baked this for 20 minutes at 400 on my baking steel.  Now this would be a great brunch idea over the holidays – a breakfast pizza bar!  

Note though, be sure to cook your egg filling and let it cool before putting it in the rolled out dough – I didn’t do that and ended up with a hole in the bottom of my calzone where the hot eggs “cooked” the dough before I put it in the oven.  

Anywho, you can set out a variety of toppings, bake on parchment and put the guests name next to their calzone and everyone eats at the same time.  

12.17.17 074

l went to church yesterday to see my Mom before she goes to Virginia for Christmas.  This woman below is 101 years old and decked out her walker with tinsil and greenery.  So cute!  

12.17.17 148

I have no doubt my Mom will live to 101 too – it was nice to see her and catch up at her house after church and the church lunch.

12.17.17 143

Here is a #nsv I had over the weekend.  My Mom told me they were having lasagna at the holiday lunch, and a quick search on my WW app told me that it would cost me anywhere between 11-17 points PER SERVING.  Um, no thanks.  So I brought my lunch!  I cooked up chicken and had leftover green beans and potato from the night before and my lunch only cost me 5 points.  And I avoided the dessert table.  That hardly ever happens.

Who besides me is working all week?  Hopefully it won’t be too crazy busy, but I am not banking on that – seems like whenever I think its going to be quiet stuff blows up.  

Happy Monday my friends – make it a great day!  And make this pizza dough!  You’ll thank me later. 😀

next posts >>