Plain Low Cal Pizza

Recipe by
Total Time:
2 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • Whole wheat pizza dough:
  • 1 tsp -granulated sugar
  • 8fl oz. -warm water
  • 1 packet- active dry yeast or 1 tbsp./15 ml
  • 8 oz. -plain, strong flour
  • 8 oz. -whole wheat floor
  • 1 tsp - salt
  • 2 tbsp.- vegetable oil
  • Pizza topping:
  • 8fl- tomato sauce or chopped tomatoes
  • 1 tbsp- garlic, finely chopped
  • 1 tsp- oil
  • 3 -onion, sliced
  • 8 oz -mushroom, sliced
  • 1/4 cup -cooked chicken pieces
  • salt
  • freshly ground pepper
  • 1 lb- broccoli
  • 1 lb -grated mozzarella cheese

How to Make Plain Low Cal Pizza

  • In large mixing bowl, dissolve sugar in warm water.
  • Sprinkle yeast over water and let stand for 10 minutes or until foamy.
  • Meanwhile, combine flours and salt.
  • Stir oil into foamy yeast mixture.
  • Stir in about half the flour mixture.
  • Add more flour, mixing until dough can be gathered into a slightly sticky ball. (you may need a little more or less than 1 lb/450 g of flour)
  • On lightly flattened surface, knead dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from sticking to work surface.
  • Cut dough in half, cover with greaseproof paper and let rest for 10 minutes.
  • Use a rolling pin to roll each piece of dough into a 12 inch/30 cm circle, about 1/4 inch/5 mm thick.
  • Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
  • Carefully, using fingers, stretch dough into large circles.
  • Let dough rise for about 15 minutes before adding toppings.
  • For a thicker crust, let dough rise for 30 minutes.
  • Add topping just before baking.
  • Pizza topping:
  • Prepare pizza dough.
  • In small bowl, combine tomato sauce, garlic, oregano and basil; stir to mix.
  • In heavy frying pan, heat oil over medium heat.
  • Add onions and cook over medium to low heat, stirring until tender, 5 to 10 minutes.
  • Add mushrooms and cook over medium heat, stirring or shaking pan until mushrooms are lightly browned and liquid has evaporated.
  • Sprinkle with salt and pepper to taste and set aside.
  • In a large pot of boiling water, cook broccoli for 2 minutes or until bright green.
  • Drain and cool under cold running water to prevent any further cooking
  • Drain again and set aside.
  • Spread tomato with mushroom, chicken pieces and onion mixture.
  • Sprinkle with grated cheese.
  • Bake in 425 degree/gas mark 7 oven for 30 to 40 minutes or until crust turns brown in color.