Weight Watchers Pizza Dough
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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!
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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.
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!**
Healthy pizza crust? Yes please. I have a feeling my baking sciency husband will know why Greek yogurt is the second secret ingredient to this crust. So curious to find out and BAKE PIZZA!
I had never heard of this recipe before and it is definitely genius! I think everyone would eat pizza every day if calories were no object! And you are so right about your cravings analogy, i.e. ice cream/ice milk. Totally agree!
Any alternatives to the Greek yogurt that are lactose free and will bake correctly?
Who doesn’t want a good pizza recipe?! As a passionate lover of pizza, I just have to try this recipe, Dorothy!
The recipe originated for the Slow Roasted Italian.
I know she has it on her site, but I’ve found recipes that pre-date it.
Oh my goodness!!! So amazing! I will always make pizza crust like this now.
I was very skeptical-no way this was going to taste like real pizza crust. How could just two ingredients make a decent pizza dough? Expecting a major disappointment I made it yesterday and I am happy to say that it was fabulous-crispy and chewy, and I was very reluctant to share! Everybody make this, the days of yeast and waiting for dough to rise are over!
Loved it! Tasted just like regular crust. I did cook mine without toppings for 4-5 mins. Will definitely make again.
I only had 1/2 cup Greek yogurt, so made half the recipe. I prebaked crust 5 minutes, then added pizza sauce, pepperoni, mushrooms, and onions and baked about 15 more minutes. It was so, so good!! I will definitely make again!
I just made this tonight. I was so afraid to try it, but was pleasantly surprised! It was very good! I did season the crust with Italian seasoning just in case it was going to throw off a greek yogurt flavor (which it didn’t). I did cook the crust for approx. 15-20 minutes before putting the sauce and toppings on to give it a crunch.
Dorothy, do you bake the crust on the parchment paper on top of the baking pan, or do you mean for us to remove it from the parchment paper and put it on the pan? I have made this twice, and both times it stuck to the pizza pan, even when I used olive oil on the pan. (I don’t like using cornmeal on there, as it is messy.) This crust is so easy to make, and has a good flavor! Thank you SO much for sharing!!!! (If I can get it to not stick to the pan, then it would be perfect!)
Sprinkle corn meal on pan keeps it from sticking. Otherwise, stick with parchment paper. The corn meal does help the crust firm up a bit and not get soggy
I sprinkle Italian seasoning in dough for added flavor.
Brush olive oil on top of crust- prick crust all over with fork and prebake about 5 mins. THEN add sauce and toppings- bake about 15 mins longer.
Absolutely love this recipe. I make my own self-rising flour. If you just use all-purpose flour, the dough is dense. Self-rising flour is a must.
Forget the water bath thing with pretzles/bagles and no I don’t want to hear it’s really ‘not’ a preztle/bagle unless you do that. Just roll it, brush egg wash on top and sprinkle with sesame seeds or everyday seasoning or whatever on top and bake. So easy so good
This recipe is so delicious! I’m doing weight watchers and hosted an easter lunch where everyone made their own pizzas and it was a hit! I got to stay within my points without everyone knowing I was on a diet. Thank you! I also have a question – have you tried making smaller individual pizzas, and would they still cook for the same amount of time? I want to do this with my young nieces and nephews so it would be great if they could each have their own to top but i don’t want to overcook it, i was thinking i could divide it into 4.
We do pizza night pretty much weekly at my house, and I’m so intrigued by this dough! I may have to try it this week!
Can you pre make this recipe? I want to make this on Tuesday for dinner but I have class and I don’t trust my husband lol.
Hi. I love this dough and OMG even better than some pizza’s ive had when I go to friends or family homes. Has anyone tried putting the dough on the grill? Wonder how it would come out?
Could you use this to make flatbreads or soft tortilla shells?
can this be made with almond flour?
I work nights, so my fiance’ surprised me by looking up this recipe and making a homemade pizza. I had half of it for my “lunch” and I absolutely LOVED IT!! I can’t wait to use the dough to make other recipes. Since I’ve joined WW, having nonfat Greek plain yogurt is a MUST HAVE in every refrigerator.
Has anyone else had issues with the crust not cooking all the way through? I have attempted to make this three times and increased the bake time each time thinking it would cook completely. First time was 20, then 25, then 30 but each time the dough wasn’t done. The first two times I made it as bread sticks so no toppings were even added. Not sure what I am doing wrong.
How is this so low in calories? 1 cup self raising flour = 340g = 1,139 calories. Is there a specific self raising flour I should be getting to bring the calories down?
I’m not sure where you’re getting that high number. There are roughly 110-120 grams in a cup of all purpose flour and self raising shouldn’t be much different. (You can make 1 cup of self raising flour by adding 1 1/4 tsp baking powder and 1/4 tsp salt which is what I did and it came out fine.)
Divide the dough ball in four knots and the total WW points for each knot is 4. I rolled the knot into a rope, cut it into inch size pieces and then rolled each in a mixture of 1 T nutritional yeast and a bit of garlic salt.
They were delicious and gave me the bread fix I’d been looking for since starting WW. A little goes a long way!
Hello Dorothy, great idea I am gonna make and taste it soon! Thanks a lot!
This was so good! I’m really impressed and will definitely be using this again. Makes me not feel so bad for eating the whole thing!