- Calories: 250
- Protein: 19g
- Total Fat: 6g
- Unsaturated Fat: 3g
- Saturated Fat: 3g
- Cholesterol: 32mg
- Total Carbohydrate: 32g
- Dietary Fiber: 4g
- Total Sugar: 4g
- Natural Sugar: 4g
- Added Sugar: 0g
- Sodium: 690mg
Craving a classic slice? Instead of dialing up delivery, here’s a tasty—and incredibly simple—homemade version. This pie is laid back and cheesy-going; it’s the perfect base for any and all toppings of your choosing. When I make mine, I add whatever veggies are in season, on sale, or have been lingering in my fridge. However, if your preference is minimalist chic, top yours with an herby kiss of fresh, vibrant basil. Talk about pizza with pizzazz!
Note: I like to make 4 or more crusts at a time. I bake them, let them cool, then place a piece of parchment paper between each one and stash in a zip-top baggy in the freezer. Then, whenever a pizza craving calls, I defrost one on the counter and pop it in the oven—or toaster oven—with tasty toppings. Pizza in a pinch!
- Prep time
- Total Time
Dough
- • ¼ cup whole wheat flour (or white-whole wheat flour)
- • ½ teaspoon baking powder
- • ¼ teaspoon garlic powder
- • ¼ teaspoon oregano
- • Pinch of kosher salt
- • ¼ cup nonfat Greek yogurt*
Toppings
-
- • 2 to 4 tablespoons marinara sauce
- • 2 to 4 tablespoons part-skim, shredded mozzarella cheese
- • Optional red pepper flakes and torn basil leaves for garnish
* Pour off liquid before measuring
Preheat oven to 450 degrees. Mist a baking sheet with oil spray and set aside.
In a small bowl, add the flour, baking powder and seasonings. Mix to combine everything. Add the yogurt and stir until you have a crumbled mixture. Using your hands, press and fold the flour into the yogurt until all of the pieces come together to form an elastic dough. While at first the dough will be fussy and crumbly, after about a minute of pressing and folding it will come together. Form one ball about the size of a baseball.
Place the ball on the prepared baking sheet and flatten with your palm. Roll it out into a thin circle using a rolling pin or a soup can until it has about a 7-inch diameter. Your shape can be somewhat artisanal or you can make it perfectly circular by pinching the outside perimeters with your fingers.
Place in oven on middle rack for 8 minutes. Add the sauce and spread it out evenly. Sprinkle on the cheese and any other preferred topping. Place back in the oven for another 5 to 8 minutes until the cheese is melty and the crust is crispy and browned.
Take a “pizza” my heart…
Prefer a thin crust? Check out this Tortilla Pizza!