Yield:
8 Servings
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Category
Lunch + Dinner
Calories:
306
Carbs:
40.2
Fat:
10.6
Fiber:
0.4
Protein:
12.4
WW Points:
5
ingredients
for the skinny pizza dough:
2 cups all-purpose flour, sifted
½ cup nonfat Greek yogurt
½ to 1 teaspoon kosher salt
1 teaspoon yeast
½ to ¾ cup lukewarm water
1 teaspoon Italian seasoning (optional PFJ addition)
for the cheesy sauce:
4 tablespoons unsalted butter
⅓ cup all purpose flour
3 cups milk of choice, warmed
I used unsweetened almond.
¼ cup shredded lite mozzarella cheese
½ cup shredded gruyere cheese
¼ cup shredded parmesan
⅛ teaspoon ground nutmeg
salt and pepper to taste
what's on my pizza:
15 points: 8 ounce soy chorizo
11 points: cheesy white sauce
4 points: lite mozzarella cheese
0 points: red onion - 0 points
directions
for the skinny pizza dough:
Step 1: Activate the Yeast
In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy.
Step 2: Mix the Dough
In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed.
Step 3: Proof the Dough
Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight.
Step 4: Prep to Bake
When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions.
Step 5: Bake
Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color.
for the cheesy sauce:
Step 1:
Warm the milk in a microwave, then set aside as you will use this shortly. In a large skillet, melt the butter over medium heat.
Step 2:
Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3-4 minutes.
Step 3:
Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes.
Step 4:
Lastly, whisk in the mozzarella, the Gruyere, parmesan cheese, and nutmeg.
Season with salt and pepper.
Step 5:
Mix well to incorporate the cheeses and seasonings. Remove from heat. Makes 2 cups.
Jenn's Note:
*Use in roasted veggie lasagna.