If you haven’t tried my twin sister’s – Skinny Pizza dough – you have to put it on your to-do list asap! She posted the recipe over a year ago and only in the last 4 months I would say it has taken off – and so many people have tried it – and the versatility seems to be endless. My sister has made rolls, English muffins, donuts, pastries, dumplings, etc… all with the same dough!
Instructions for Skinny Pizza Dough
- 1/2 – 3/4 cup water
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 2 cups self-rising flour
Heat oven to 425
In a bowl, mix the flour, salt and yeast together. Stir in the yogurt and mix until it starts to combine. Add up to 3/4 cup of water until combined. Start with 1/2 a cup and see how much of the flour is being incorporated. If there is still a bit of loose flour in the bowl, add a couple tablespoons of water at a time, until it forms a ball that you can roll out and knead on your counter.3
It might be a bit sticky – but place just a couple tablespoons of flour on your counter, and work that into the dough – it won’t be sticky anymore.
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 7 days in the fridge.
Notes – this dough is 1 SP per ounce.
For my pizza – I used: 5 oz. dough – 1 serving Ore Ida frozen hash browns, 1 oz. Trader Joe’s Light Mozzarella cheese, crushed tomatoes mixed with oregano, garlic salt and black pepper (about 1/4 cup crushed tomatoes), 1 Al Fresco Brand chicken sausage, 1 egg . I rolled out the dough, added the crushed tomatoes, the frozen uncooked hash browns, the chicken sausage and lastly the mozzarella cheese. Crack an egg on top (I broke the egg yolk) – and bake at 425 for 18-20 minutes. Let cool for 5 minutes before cutting. 10 Smart Points on the Weight Watchers program for the whole pizza!
I invite you to follow me on Instagram @jenncooks – I post there almost every day and share lots of tips and tricks in my stories!
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