Skinny Pizza dough

I'll do anything for pizza!

I love to cook, eat and do a little sipping, so I'm always trying to balance my splurges with lower calorie items that don't sacrifice taste. I'm an on again off again weight watchers girl because it lets me use any ingredient.

I do plenty of splurging but I love finding ways to have what I love and make it healthier.

This dough recipe is from an Instagram page I follow called My Bizzy Kitchen. She developed the recipe. I played with it just a bit and added more yeast and bloomed it first with a little sugar. I find that one little step lightens the dough just a bit.

The addition of non fat greek yogurt adds some additional protein, so how can that be bad!

This morning I made breakfast pizzas out of this with 3 oz of dough, Italian seasoning, an egg and 1/4 cup cheese per pizza for the base of each. From there the sky is the limit, I did one with fresh tomato and basil, one with sliced mushroom and fresh jalapeno and the other with Canadian bacan. Use any meats, cheeses or veggies your in the mood for.

You could do an entire brunch this way and it'd be easy peasy!

Friday night pizza parties too, or just a quick dinner at the end of a long day.

Skinny Pizza Dough

2 cups self rising flour + extra for shaping and rolling

1/2 cup non fat greek yogurt

1/2 tsp salt

2 1/4 tsp yeast

1 tsp sugar

1/2 cup warm water( about 100 degrees)

In a small bowl combine yeast, sugar and warm water. Give a little stir and let this set for at least 5 minutes.

In another bowl place flour and salt, give a little stir and add yogurt. Using a fork work the yogurt into the flour until you have formed crumbles.

Make a well and add the water/yeast mixture and continue using your fork to mix in. Once its almost incorporated use your hand to kneed and finish combing. You'll need a little extra flower to shape your dough without it sticking.

The dough can be used now, left on the counter until dinner or put in the fridge to use at a later date. Just be sure to bring it to room temp before shaping and cooking.

When I use an egg I cook in a pre heated 425 degree oven on a baking stone it gives me better control of the yolk.

For pizza without egg I cook at 500 degrees in a pre heated oven on a baking stone.

I have done these at my cabin where my kitchen is far more you can place them on a pre heated cookie sheet as well if you don't have a baking stone.

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