Have you made the 2 ingredient dough yet? Easy to make and versatile, it will soon become a staple in your kitchen. Every weekend I quadruple the easy 1 c. flour / 1 c. yogurt dough to make 3 Freestyle point bagels. I also roll the dough and make flatbread with it. Tonight, I used the flatbread to make a delicious and protein-packed freestyle pizza crust.
Friday nights are pizza night. Maybe not every week, but in my heart, I always go to pizza. What’s a better way to kick of a weekend with melted cheese? Melted cheese on a pizza crust that packs 24 g. of protein and 6.5 g. of fiber for less than 300 calories. Instead of sabotaging your diet on a Friday night, this pizza will help you end the week eating clean and healthy.
1 c. of self-rising flour (or 1 c. flour, 2 tsp. baking powder, and 1 tsp salt mixed well)
1 c. fat-free Greek yogurt
1 c. diced tomatoes or pizza sauce
12 oz. frozen chopped spinach ( fresh, cooked) cooked according to package directions and drained well
1 c. part skin shredded mozzarella
4 T. grated Parmesan cheese
12 oz. sliced mushrooms (fresh or canned)
salt and pepper to taste
Freestyle Pizza Directions
- Combine the self-rising flour and yogurt until it forms a loose dough.
- Turn the dough out onto a floured surface and kneed about 25 times. The dough should form a smooth, soft ball.
- Cut the dough into fourths.
- Flour and roll each ball into roughly 8-inch circle.
- Heat a heavy skillet (I use cast iron) to medium heat and spray with cooking spray.
- Place one circle into the skillet and cook until the underside is cooked and slightly browned (about 2 minutes). Flip and cook until the other side is cooked, about an additional minute.
- Transfer cooked dough circles on a cookie sheet. Top each circle with 1/4 of the pizza sauce or diced tomatoes, 1/4 of the spinach, 1/4 of the mushrooms, and 1/4 c. shredded mozzarella and 1 T. Parmesan.
- Bake 10 – 12 minutes, or until the cheese is melted and starting to brown.
One pizza is one serving, or 7 Freestyle points.