Low Calorie Pepperoni Pizza

About This Recipe

A thin and crispy pizza crust topped with a pink sauce and turkey pepperoni.

Ingredients

• 1-1 1/4 cup All Purpose Flour
  120g for softer crust, 150g for extra crispy
• 2/3 cup Fat Free Greek Yogurt
• 2 tsp Olive Oil
  For brushing crust
• 2-4 Tbsp Marinara or Pizza Sauce
  Lower end for less sauce, higher end for more
• 2-4 Tbsp Light Alfredo Sauce
  Combined with marinara = pink sauce
• 17 slices Turkey Pepperoni
  Standard cut, not mini
• 1/4 cup Shredded Mozzarella
  Part-skim works fine
• 1/4 cup Shredded Parmesan
  Top layer for crunch

Instructions

1. Preheat oven to 500°F. Line a baking sheet with parchment paper or a nonstick silicone mat (do NOT use wax paper — it will stick to the crust).
2. Mix flour and Greek yogurt in a food processor for 10-15 seconds until crumbly, then bring together with hands. Or mix by hand with a fork and finish by hand.
3. Transfer dough to parchment/silicone surface and roll into a large rectangle (~12x8 inches) using a rolling pin.
4. Brush crust with olive oil. Bake for 10-12 minutes until golden brown on top. Remove from oven and reduce heat to 350°F.
5. Mix marinara and alfredo sauces together to make pink sauce. Spread evenly over pre-baked crust.
6. Top with mozzarella, half the parmesan, all pepperoni, and any other toppings (pineapple, jalapeño, crushed red pepper).
7. Sprinkle remaining parmesan over the top.
8. Bake 8-10 more minutes until cheese is fully melted and pepperoni begins to crisp.
9. Cut into 8 slices and serve immediately.