Dorothy Kern
Weight Watchers Pizza Dough Recipe – just 2 ingredients in this pizza crust – no rising time! Plus, there’s only 12 WW SP for the entire crust recipe, so if you want to eat the entire thing, you just need to save your weekly points.
Even if you’re NOT on Weight Watchers, this crust is delicious. It tastes JUST like a regular pizza crust without any of the wait time for rising!
I looooooooove pizza. Like, soooooo much. It ranks up there with my top foods: brownies, pie, Taco Bell, sourdough bread, wine, and pizza. If I never had to worry about calories or cholesterol or diabetes, I’d only eat those things, for real. I’d toast up bread for breakfast, hit Taco Bell for lunch, and make homemade pizza every night for dinner.
When I decided that this year was the year of ME (and, BTW, I’m still struggling to get on the train) I was immediately sad because I figured I couldn’t ever have pizza again. That thought was immediately pushed out of my head because the second you say “never” is the second I eat an entire large on the way home from the pizza parlor. I can have pizza, in moderation. Can I have pizza every day? No. Every week? Probably not, unless it’s only 1 slice and I save up my calories for it.
Now, if I can have my pizza every week, save up the calories, but still eat something healthier? THAT is a total win, and that is this pizza crust recipe.
I’m calling this Weight Watchers Pizza Dough, but it’s also called 2-ingredient pizza dough or skinny pizza crust or so many other things. I didn’t invent this recipe (I have no idea who did) but I’m sharing it because it’s absolutely genius.
Here’s the thing: if you search diet pizza or skinny pizza crust, most of the time you get pizzas made on flatbread or wraps or, God forbid, cauliflower pizza crust. (Now, I have tried cauliflower pizza crust and it’s okay but it is NOT pizza crust. It’s cauliflower and nothing about it tastes like my beloved pizza dough.)
If I’m going to eat a cheesy pizza for dinner I want the calories to count; that is, why eat something mediocre that’s going to leave you wanting MORE because the craving you had wasn’t satisfied? It’s like eating ice milk because you’re craving ice cream. Chances are, you’re still craving it when you’re done. Just eat a smaller portion of the ice cream and move on from the craving!
I feel the same way about Friday Night Pizza Night. Friday isn’t the same if I make instant pot chicken. No, Fridays are for takeout (or copycat takeout, that is).
When you make Weight Watchers Pizza Dough, you can eat the whole dough recipe for only 12 points. For you calorie counters, that’s only 520 calories for the entire crust (sans toppings). But because this 2-ingredient pizza dough recipe is made with a secret ingredient, the protein is amped WAY up: there’s a whopping 17g of protein in this crust recipe.
I’m sure you’ve seen this before so you already know what secret ingredient I’m talking about. Do you know?
Nonfat Plain Greek Yogurt. Yep, that’s right. This recipe has only TWO ingredients and one of them is a protein powerhouse.
Weight Watcher Pizza Dough has only two ingredients and is only 12 points (or 520 calories) for the entire recipe.
So what is the other magical ingredient? Self-Rising Flour.
That’s it, my friends: 0% plain Greek Yogurt and Self-Rising Flour make pizza crust. *mind explodes*
Even better: it tastes like a regular pizza crust. I promise. It really does! I was nervous it would taste funny or be soggy or weird and it’s not.
It just tastes like regular pizza crust.
Of course, toppings are extra calories, but if you’re dieting, my homemade pizza sauce is healthier than a lot of the ones out there. Use low-fat cheese if you want or make it a vegetarian pizza. Split it with your husband or wife or kid and you have the perfect portion controlled Friday Night Dinner.
Welcome back, pizza night. We missed you so.
How to make a Weight Watchers Pizza Dough:
- Nonfat Plain Greek Yogurt: use your favorite brand. Just make sure it’s nonfat and plain.
- Self-rising flour. Don’t have it? Check out my post on how to make self-rising flour.
- Simply stir the ingredients together and then knead on a lightly floured surface until the dough comes together. Roll it out, top it, and bake it.
- Want a flavorful dough? Add some granulated garlic or spices to the dough.
- Just make sure the pizza is cooked all the way through before baking. If you want a crunchier crust, pre-bake it for a few minutes before topping it.
I cannot wait to try this recipe to make bread and other bread recipes!
Easy tools to make this recipe:
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Weight Watchers Pizza Dough
Ingredients
- 1 cup 0% nonfat Plain Greek Yogurt
- 1 cup self-rising flour see note
Instructions
- Preheat oven to 400°F.
- Stir together yogurt and flour until a thick dough forms. Turn out dough onto a lightly floured surface and knead until it forms a dough ball.
- Place ball on a sheet of parchment paper. Roll out to desired size (approximately 10-inches diameter). Place on a baking sheet or pizza pan/stone. Top with desired toppings.
- Bake for 20-30 minutes, or until crust is browned and cooked through.
Recipe Video
Recipe Notes
Nutrition Information
Nutritional information not guaranteed to be accurate
Click HERE for more PIZZA RECIPES!
Use this pizza dough recipe to make so many flavors of pizza, like Caramelized Onion Pesto, Skinny Taco Pizza, Spinach Artichoke Pesto Pizza, or Chicken Bacon Artichoke Alfredo Pizza, or these:
Bacon Ranch French Bread Pizza
**Did you make this recipe? Don’t forget to give it a star rating below!**
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 28, 2018
I love this recipe! I will say, I wonder how you calculated the calories? My flour alone has 400 calories in 1 cup. I am not sure how you got 250 for the entire recipe.
The recipe plugin calculates the nutritional info and it’s not guaranteed to be accurate.
This was SUPERB, yes the dough is wet and a challenge to work with but it’s really worth it, ill add slightly less yoghurt next time I think and I’ll roll the dough out a lot thinner, really this would given you a 10 or 11 inch pizza if you roll it a bit thinner, which helps it to cook evenly. Don’t under estimate how good a proper pizza stone or tray is for cooking evenly!! Ill be making this again for sure!