I need a pizza crust. The one thing that has bothered me on my diet is pizza. I really want some lol. I know I can cheat a little and have it occasionally but I would really like to just make it a little healthier. I have a recipe I love that comes to 2254 for a pizza. Figure 8 slices per pie and 2 slices per serving that rings in at 563. Not horrible but I want better (so I can sneak a couple of beers with it) I am using reduced fat cheese and the meat is chicken breast so about the only place I can trim it up is the crust. I use the Pillsbury dough in the store (I am a bit ashamed to mention it because I consider myself a bit of a foody) I have made homemade before but it takes so darn long. I would be open to doing it if it saved a lot though. A Pillsbury Crust is 960 for the pie.

Any ideas?

I love to bake bread - especially focaccia and the like... you can make a big batch of pizza dough - let it go thru two proof cycles -then punch it down and freeze it...

When you freeze it - coat it with some olive oil - and wrap it in wax paper then really seal it well with cling wrap... in wahtever portion sizes you choose.

You don't happen to have the nutritional info handy on a homemade crust do you? If not don't bother I could figure up the recipe I have. Just wondering if the homemade will save any calories.

last year sometime -my favorite cooking magazine- Cooks Illustrated ( America's test kitchen on PBS is the show associated with the magazine) had this fantastic recipe


Whole wheat pizza crust -
Makes 2 12 inch pizzas
1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
3 ounces unbleached all-purpose flour , plus extra for dusting work surface and peel
4 ounces whole wheat flour
6 ounces cake flour
1 1/2 tsp kosher salt
2 tsp sugar

In liquid measuring cup, whisk yeast into water to dissolve.

In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds.

With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of workbowl, 1 1/2 to 2 minutes.

If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball.

Divide dough in half and shape into smooth, tight balls

Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.

Make your pizza...

(this makes a phenomenal thin crust pizza that if you don't have a pizza stone - or oven bricks -get them because it just makes the crust all crustier...

and I'm pretty much apurist when it comes to topping - this is best with some olive oil, basil, some uber fresh diced tomatoes, garlic - lots of fresh garlic... and some fresh (not reduced fat) mozzarella cheese.

according to an online recipe calculator - the entire recipe (just the crust)

Calories 1,277.0
Total Fat 4.6 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 14.0 mg
Potassium 438.4 mg
Total Carbohydrate 270.3 g
Dietary Fiber 20.0 g
Sugars 9.1 g
Protein 40.2 g

So, if it is 1277 for the entire recipe and the recipe makes 2 crusts. That would be 638 per pie right? That would be huge. And better I am sure. That would get my recipe down to 483 for 2 slices.

Pizza-483
Salad-50
2 light beers-180

713. I can swing that from time to time.

Thanks Mal!

I've got a rather healthy appetite - the two crusts = 4 servings for me - 1/2 a pizza is just good -or you can use the crust as a calzone too...

Light beer? OUCH that's just wrong... Mal says - never ever drink anything that's the same color going in - as it is going out

Flatout Wraps are what you need. These things rock and are perfect for pizza. I made 4 pizza's a few weekends ago and all were very tasty. I can keep each pizza to around 300-325 cal total. I used turkey pepperoni, pizza sauce, reduced fat mozzarella, black olives and onion for two and reduced fat mozzarella, sauce, artichoke hearts (packed in water), onions and capers for the other two. By the end of the day I had eaten 2.5 pizza's. The wraps are fairly big too, more oblong and slightly thicker than a normal tortilla wrap.

Here's a link.

Untitled Document


BTW I followed the recipe for crisping the crust exactly as they suggest and the pizza's turned out perfect. Don't be alarmed if the wraps look and feel like a giant tortilla chips after youi pull it out of the over before you add toppings, it softens up after you put the sauce on it and melt the cheese.

Well my beer of choice is Killians Irish Red but its about 170 per I believe. I'm a Guinness fan as well but it is about the same. Amstel light is actually pretty good and is just 90 calories. One day I am going to make my own. I don't know if it will be lower cal but it is something I have been itching to try for a few years.

Passing by and wanted to leave my two cents . . .

I love pizza as well. Fortunately, I do like veggies so I generally make a veggie pizza - no meat really saves calories! For the crust I usually just get that reduced-fat bisquick, add skim milk like I'm gonna make dumplins, and spread it out in the pan. Makes a yummy crust. Then I add the resuced-fat pizza sauce, green peppers, olives, 'shrooms, sometimes onions, and sprinkle it with light mozzerella. It's tasty, the kids love helping me make it, and it is definitely better than eating at *insert favorite pizza place.*

Well, I won't now with that mental picture running around in this crazy head of mine!

I use pita bread for pizza crust. They vary as to calorie count and nutritional content. You want the kind without pockets. What you do is put them in the oven for a short time before applying any toppings - otherwise, the crust gets soggy. Put the toppings on and put back in the oven.

Hmmmm. Bisquick. Sound interesting. Of course being in the south I would have to keep the box locked away in the safe. Wouldn't want anyone thinking we made Biscuits with it.

Heavens no!! That's why you attach the following disclaimer: "The ingredients of this box shall not be used to make biscuits, dumplins, or any other southern favorite by punishment of dismemberment."

That should work. Theoretically.

Hi

I love pizza and my hubby makes a killer base He has adapted it a bit for me so that i can stil have some once in a while.

Here is the recipe

200g OO grade white flour
50g semolina
One sachet yeast
25ml milk
1 tbsp water
1 tbsp olive oil

Total cals - 1245 (according to online calculator)
Servings 3
so each serving contains - 415 cals

This makes 3 thin bases or two thicker ones. I prefer thin bases so the calories are generally lower.

I also use a lot of Quorn substitutes for meat. Lots of protein but almost zero fat and much lower calories. My pizza ( with reduced fat mozz, lots of garlic, tomatoes, onions and quorn chicken pieces) comes in at around 600 cals.

Also, if you have a couple of spirit based drinks you can have more alcohol for less calories I shot of spirit is usually abt 50 cals. My fave is gin, essence of elderflower, lemon juice and tonic - sounds odd but just try it once and you will love it!

Good luck on your pizza quest!

Allie x