Skinny Pizza Dough
How was Skinny Pizza Dough Created?
I first wrote this recipe in December of 2017, after I could not for the life of me get the viral Weight Watchers “Two Ingredient Dough” to work out for me without having yogurt all over my hands, or having to add a shit ton more flour, which basically defeated the whole purpose!
With the addition of yeast and water, it’s a whole new ball game. It feels like traditional pizza dough. I talked about this recipe on social media for months on end (and I make pizza once or twice a week!) and it took hundreds of postings before people starting making it.
I think I saw my first post of someone making it in October 2018, and it’s been made thousands of times since then, which makes me so happy!
How Do I Track Skinny Pizza Dough on WW?
CLICK HERE TO ADD SKINNY PIZZA DOUGH TO YOUR TRACKER. This recipe is for 1 ounce of dough, so adjust as needed for however many ounces of dough that you use. For example, if I made a personal pizza with 5 ounces of dough, I need to track 5 “servings” since each serving is for 1 ounce.
Frequently Asked Questions about my Skinny Pizza Dough
This post has been updated several times as I try to include everything that people have asked over the years! I do see a lot of similar questions, so here are the answers.
DO I NEED A BAKING STEEL?
While it’s not necessary, I do think it’s the best vessel for making restaurant quality pizza in your own home kitchen. Andris FINALLY gave me a discount code! Biz10 saves 10% at checkout – you can click their link here. They are expensive, but I’ve had mine for over six years and I’ll have it until the day I die. 😂
Instead of a baking steel, you can also get a good and sturdy jelly roll pan (which is essentially a baking/cookie sheet with taller sides) – find one that can go to 450 degrees – and then you can preheat it like I do my baking steel and you’ll get a crispier crust. The magic in this is that the pizza will cook from both the top and bottom simultaneously, so the crust gets extra crispy.
No matter what you cook it on, please use parchment paper! It’s so much easier to build the pizza on the parchment paper than it is to carry the pizza in and out of the oven without.
In the below photo, I tried baking on a regular baking sheet at 425 for 15 minutes. I pre-heated the baking sheet for 20 minutes before placing my pizza on the hot baking sheet, and I got a nice crispy crust! Plenty of people have said that their baking sheets can be preheated at 500 degrees, but start with 425 and see what works for you with your baking sheet and oven. If it’s not crispy at 425 degrees, bump up the temp in 25 degree increments.
WHAT TYPE OF YEAST SHOULD I USE?
There are two types of yeast – regular active dry and instant yeast (which can also be called fast-rising, rapid-rise, quick rise, or even bread machine yeast – depending on what brand you use). These can be used interchangeably – the only advantage of using the instant yeast is that your dough will rise faster – perfect on those nights when you get home from work and you’re like “f*ck, I wanted pizza tonight!” Whether you let the dough rest overnight or use instant yeast and enjoy it within 30 minutes, it will be delicious!
WHAT IF MY SKINNY PIZZA DOUGH DOESN’T RISE?
If your Skinny Pizza Dough doesn’t rise, chances are that your yeast is expired. The best way to make sure that your yeast is active is to proof the yeast. To do this, simply take the 1/2 cup water in the recipe, add the 1 teaspoon of yeast with a pinch of sugar and mix until combined. Let it sit for 10 minutes. If it’s super foamy on top (i.e. the yeast doesn’t sink to the bottom) you are good to go! Add the 2 cups of self-rising flour to a bowl, add the 1 teaspoon salt, mix with a fork, then add the water/yeast mixture and yogurt and mix until combined. If the yeast sinks to the bottom or the mixture doesn’t get foamy, I would recommend replacing your yeast.
Note: I always recommend for cost savings to purchase the jar of yeast over the packets. You will get many more servings of yeast from the jar than the packets, and it will still last a while in your fridge!
I LIVE ALONE, CAN I HALVE THE RECIPE?
Well, you could, but make the whole recipe! It lasts in the fridge for 7 days, and actually gets better the longer it sits in the fridge. By day 7, you’ll notice that the dough is a bit wet and really stinky, like in the best way possible – think sourdough bread stinky. You should toss it out if you see brown spots on the dough or it’s slimy. Time to make a new batch!
WHAT TEMPERATURE SHOULD I COOK MY PIZZA?
Here is my rule of thumb:
FOR THIN CRUST: If you have a regular cookie sheet – bake at 425 for about 12 -15 minutes for a thin crust. If you have a good jelly roll pan, bake at 450 for 9-11 minutes. If you have a baking steel, bake at 500 degrees for 7-9 minutes – or until your desired doneness – I tend to like mine on the more well done side.
FOR PAN OR DEEP DISH PIZZA: you’ll want to bring the temperature down to 425 in increase the baking time to 20 minutes for pan pizza, and 30 minutes for deep dish. I make my pan pizza in an 8 inch cast iron skillet. I make my deep dish pizza in an 8 or 10 inch cake pan.
FOR DEEP DISH PIZZA: You need to order the ingredients differently because of the longer baking process. I use a cake pan and brush the pan with oil (you can check out my detailed post here) you need to put the dough in the pan first, then put the cheese layer first, top with whatever else you are using (sausage, mushrooms, etc.) and then TOP with sauce. You need to sauce farthest from the bottom of the dough so the dough is crisp, not soggy.
CAN YOU PROOF THE DOUGH IN AN INSTANT POT?
Yep! My IG friend Rachel told me about this method. Simply mix the ingredients in the instant pot (I usually double or triple the recipe in the instant pot) and use the yogurt setting. It automatically sets a timer for 30 minutes, but I leave it in there for 3 hours. If you have an older instant pot, you may have a “keep warm” setting. Many people told me that they have used this method, but only for the 30 minutes, then turn the instant pot off and let it sit there for 30 minutes. Simply dump the dough on your counter, add a bit of flour to bring together and store a ziplock bag.
I bake my pizza on my baking steel, but even if you use a cookie sheet, use parchment paper because you’ll be able to transfer your pizza in and out of the oven so much easier. I dock the dough, meaning I stick a fork in the dough so I don’t get any big dough bubbles on the pizza.
I used my zero point marinara and sauteed mushrooms.
Then added baby spinach and two ounces of Trader Joe’s lite mozzarella cheese (2 points).
Baked it on my baking steel for 14 minutes. The bottom crust was amazing and the lite mozzarella got super cheesy. One quarter of the dough recipe is 5 points, my toppings were free except for the cheese, making this pizza 7 smart points and totally filling.
Skinny Pizza Dough
The ORIGINAL skinny pizza dough. Not just for pizza, great for naan, dumplings, pasta - the sky's the limit!
Ingredients
- 2 cups self-rising flour
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon yeast
- 1 teaspoon salt
- 1/2 to 3/4 cup water
Instructions
- In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of 1/2 cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.
- Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.
- On the day of baking, heat oven to 500 degrees. I use 5 ounces of dough for an individual pizza, but the dough is one point per ounce on all plans.
- Roll out, top with desired toppings, and bake for 8-11 minutes, or until desired doneness.
Notes
If you are weirded out by leaving the dough in the microwave because of the yogurt, you can slow rise the dough in the fridge for 24 hours. I bake my pizza on a baking steel, if you don't have one, reduce the temperature of the oven to 450 and use a jelly roll pan, but preheat the pan for 30 minutes before baking.
To track this dough to your WW app or check the point value, click HERE!
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 186mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g
WHAT IF I DON’T LIKE GREEY YOGURT?
Replace the greek yogurt with cottage cheese! Hannah prefers this to the OG recipe!
Skinny Pizza Dough with Cottage Cheese
If you don't like Greek yogurt, you'll love this switch! By accident I decided to use 1/2 cup whipped fat free cottage cheese in place of the Greek yogurt and it was the best decision evah! Light, flakey, and Hannah prefers this to the OG skinny dough.
Ingredients
- 2 cups self-rising flour
- 1 teaspoon yeast
- 1 teaspoon salt
- 1/2 cup whipped fat free cottage cheese*
- 1/2 cup water
Instructions
- In a large bowl, mix the flour and salt. Add the yeast, cottage cheese and water and mix until combined.
- Place plastic wrap on top and store in your microwave for 12 hours. Refrigerate and use up to 7 days.
Notes
* I just put cottage cheese in my food processor and whipped until smooth and stored it back in the container.
Click for the WW tracker. It's 1 point an ounce.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 244mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g
IS THERE A LOWER CARB VERSION OF SKINNY PIZZA DOUGH?
Yes! Here is a low carb skinny pizza dough made with King Arthur Keto Wheat Baking Flour.
This is on the pricey side as one 16 ounce bag of flour is around $11.00. But each bag makes two batches of dough. Each batch of dough makes 4 individual 5 ounce crusts, so the cost is going to be around $1.10 per crust.
Low Carb Skinny Pizza Dough
A LOW CARB PIZZA THAT DOESN'T HAVE CHICKEN! I recently discovered King Arthur Keto Wheat Baking Flour and was a bit skeptical. The dough is a bit "elastic" and took a bit of elbow grease to roll it out, but I loved how this came out. Do I prefer the OG dough - yes! But this dough is very close to the original one. If you are living a low carb lifestyle, or living with diabetes, you will love this option.
Ingredients
- 2 cups King Arthur Flour Keto Wheat Baking Flour
- 1 teaspoon active yeast
- 1 teaspoon salt
- 1/2 cup nonfat Greek yogurt (any brand works)
- 1/2 cup + 6 tablespoons water*
Instructions
- Optional: proof your yeast - add the water, yeast and 1/2 teaspoon sugar and let sit for 10 minutes. If it's frothy, you are good to go!
- Mix the flour and salt together. Pour in the yeast water, the yogurt and stir just until combined.
- Cover and set aside in the microwave for 12 hours.
- Note: this doesn't rise a whole lot, but I did get 21 ounces of dough
Notes
My usual individual pizza is 5 ounces of dough, which is 2 WW points. Click this link for the WW tracker.
Looking for a Gluten Free Version?
The Best Gluten Free Pizza
A delicious pizza that is gluten free by using Bob's Redmill 1 to 1 baking flour or Gluten Free Baking Flour. No one will know it's gluten free!
Ingredients
- 2.25 cups 1 to 1 Bob's Red Mill 1 to 1 baking flour or Gluten Free baking flour
- 1.5 teaspoon yeast
- 1 teaspoon salt
- 1/4 cup cornmeal
- 1 teaspoon sugar
- 1/2 to 3/4 cup water
- 1 tablespoon softened butter
Instructions
This is enough dough for two 10 - 12 inch pizzas depending on how thin you roll your dough.
In a large bowl, mix 1/2 cup water, yeast and sugar together. Stir and let sit 10 minutes.
Mix in the the flour, corn meal, salt, together and mix well. Add in only enough water (tablespoon at a time) until the dough comes together.
Let rise one hour (I let mine rise in my microwave with plastic wrap over the top).
Roll out dough. Spread the butter in the dough and knead for 5 minutes. Separate into two pizzas, and put in the refrigerator until the oven is up to temp.
Heat oven to 425. I have a baking steel so I can put my stove up to 500. Roll out dough, top with pizza sauce and desired toppings. Bake for 10-12 minutes at 425, or 8-10 minutes at 500.
Notes
I made this dough 8 servings - or 1/4 of each pizza. On my WW plan, 1/4 of a pizza is 4 points. Click here to find out the points on your WW plan.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 279mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 4g
Hannah made a great graphic to compare the three doughs: the original skinny pizza dough, the low carb pizza dough and the double protein dough with added Starkist chicken breast. Thanks Hannah!
Happy Monday my friends – make it a great day! And make this pizza dough! You’ll thank me later. 😀
Say Goodbye to Two Ingredient “Dough”
Party Pizza Friday just got a whole lot better with this Skinny Pizza Dough! It seems that all the Weight Watcher peeps are making the two ingredient “dough.” I found the recipe through Jane (the mucho mama on Instagram) who found it from Jen (jen_weightwatchers on Instagram) and people are making everything from bread sticks, to bagels, and obviously pizza dough. You just use equal portions of plain Greek yogurt (non-fat) with an equal portion of self-rising flour. People have also had equal success with using plain old all-purpose flour. I personally could never get it to mix properly and it always tasted…gross! It’s not like regular dough, because it’s…not!
I took it just a step further and decided to add yeast because I think it adds to the texture and actually creates a traditional dough. My no rise pizza dough has long been used by blog readers over the years, so this recipe is the same concept – just better!
Not sure what I did wrong?
I tried the instapot method on the yogurt setting, left it for 3 hrs on warm and it basically cooked it. What a waste
How does this dough work on a baking stone rather than a metal pan? We would like to try it on a baking stone in the Big Green Egg.
Do I have to let it rise for 24 hours or can I just make it at night and then use it the next morning?
Hi 👋 you can use it after it rises for a couple hours but the flavor is so much better day 2 and after. I made dough this morning I’m using tonight 😍
Made this dough ! Mine only came to just under 18 ounces, followed recipe exactly , so not sure why but doesn’t matter. I divided it up and froze three 5 oz servings and made the 2.5 oz serving today for lunch. I patted it out and cooked in a skillet like Naan bread. Topped it with spray butter, salt , pepper ans a piece of velveeta cheese. WOW! So good! Thank you! Love the dough! So many ideas! Sorry, no pic.. I ate it! 😂😂
So awesome! I am so happy you love it. Did you know I have a cookbook using skinny pizza dough in lots of things? https://a.co/d/0Cpzu6a
Hugs, Biz
Hi! I just tried this and it was pretty good, but my dough was exceptionally sticky and hard to work with – did I add too much water? Thank you!
Try using less water next time when you make the dough. I usually start just shy of 1/2 a cup, adding a tablespoon at a time until all the flour is incorporated.
How many points for the chicken crust pizza if you make a personal??
The base of the dough with the chicken is still only 1 point an ounce, because the chicken is zero points. My personal pizzas are usually 5 ounces, so the other points would depend on what you put on top. Hopefully that makes sense?
Did I miss something? Why do you put it in the microwave? Could you put it in the oven as well!
Hi! You can let it rise in the oven too – I just put it in my microwave to get it out of the way. I’ve accidentally forgotten I had dough rising in the oven and turned the oven on and ruined my dough – ha!
Ignore my comment, I see now this makes multiple portions of dough for multiple pizzas 🙂 Excited to make it!
This recipe is written for Weight Watcher members, but obviously anyone can make it. The whole dough recipe is 22 ounces once risen, so I made it 22 servings. Sometimes I use 2 ounces to make naan, but my typical individual pizzas use 5 ounces of dough. Hope that helps!
Hi there, have you tried making this with Whole Wheat flour ( making your own self rise flour) Looks like it would save seven points as a whole, Just wondering how it taste.
Hi Kellie! I have made it with Whole wheat flour, and it’s good, not great. It makes for a denser dough and I don’t get as much of a rise as I do with self-rising, all purpose or bread flour.
I am very confused about your nutrition information for this. It says yields 22 and that it has 9g of carbs? Does this recipe truly create 22 pizzas or 22 pieces of pizza? I am only wondering because I am not sure if I want to have 176g of carbs in one pizza from this dough, so I am hoping this recipe possibly makes a lot of dough for multiple pieces or something. Thank you!
Can you freeze the un used dough?
Yep! It normally doesn’t last long enough in my house to freeze because you can use it up to 7 days in the fridge. But you can freeze in half portions, which is enough for two medium sized pizzas.
It makes 22 ounces total. One serving for her pizza is about 5 ounces. The total 22 ounces of dough makes about 4 pizzas. So you just weigh your dough per serving and calculate your numbers from there.
Thank you!
Do you know if it comes out differently if you make your own self rising flour?
Hey Laurie! It has the same results if you use homemade self-rising flour.
Looking for the chicken pizza crust
Hi! The recipe was posted on IG – the link was to get you to the base dough, which is Skinny Pizza Dough. I simply added a single serving of Starkist chicken breast to the dough and rolled that out to add 15 grams of protein to the dough.
How many individual pizzas do you get from one recipe ? How many calories for each individual pizza crust?
Hey Anne! You get 4 individual pizzas – the dough once risen is 22 ounces, so it works out to 1 WW point per ounce, or 39 calories an ounce – so a 5 ounce pizza without toppings would be 195 calories.
Have your tried gluten free flour in the recipe?
Hi Lisa! That recipe is in my cookbook, but just use a gluten free flour with white rice and xanthan gum in the ingredients like Bobs Red Mill 1 to 1 or Divided Sunset which is cheaper at Walmart.
Can you freeze the dough?
Hi! Yep! I freeze each batch in 4 portions. One portion is roughly 5 ounces and what I use to make my personal size pizza. Simply store in a ziplock bag, and I usually defrost it in the fridge in the morning on the night I want to make it. I’ll take out of the fridge 30 minutes before rolling out.
Love this dough!
I made your pizza dough over the weekend. It was totally wonderful. I weighed out the four portions and had pizza two days in a row. I always worry that when I find something delicious that I like if I eat it often I will not lose weight. It’s a mental thing I guess. So anyway, I forgot about the other two portions until today. I was having a Power Bowl for lunch, which was two points and I knew wouldn’t fill me up totally. Then I remembered the pizza dough. I took a portion out and put it between two pieces of parchment with a little flour and spread it out. Then I put it on an air fryer liner and sprayed it with olive oil and sprinkled with a garlic seasoning and pressed my fingertips in it like I do with focaccia. I air fried it at 400 for 10 minutes. It was amazing!!! Thanks so much for a simple and delicious recipe.
Yeah! I am so excited! I have a skinny dough cookbook on Amazon, but if you google my bizzy kitchen skinny pizza dough I have a bunch of other recipes that you can make with the dough that aren’t pizza. Hugs!
I made a batch of the dough yesterday morning around 10:30 am, covered it with plastic wrap and put it in the microwave. Then I forgot to take it out after 12 hours and remembered it was in the microwave at 7am the next morning, making it 20 hours in microwave. I opened it up and it smells okay. Would you use it?
Thank you for your time.
I’ve done that before and used it and it has totally been fine. We bake the pizza at 500 degrees so I have never gotten sick even after leaving it for 24 hours plus.
Hi!! How long does the dough last in the fridge? Thanks!!
Hi! It lasts up to 7 days, but I’ve stretched it to 10. You know it’s bad if it REALLY stinks or has brown spots – then it’s time to pitch. 😀
Made the dough yesterday & made a pizza today for dinner. It was wonderful, I wasn’t sure how long to cook the pizza. I have your cookbook but it doesn’t give the time in the basic recipe that I could find so it was a tad undercooked but delicious! My husband & I loved it.
Hey! Sorry about that. The dough is a base for many things in that cookbook.
I usually bake my pizzas at 500 degrees for around 10 minutes – I like them on the more well done side. Glad you and the hubs loved it!
This pizza recipe is definitely a game changer! What I love is how you took the two ingredient dough and found a way to include the one ingredient that makes pizza dough taste amazing: yeast! Someone posted this recipe on a WW FB group today and I couldn’t wait to try it. I made it this morning and threw it into a bowl I coated with olive oil spray. I put the dough into my oven after I set it to 170 degrees and then turned it off. I covered the bowl, put it into the oven and shut it off. I shapes half the dough into an oval pizza, placing it onto a cookie sheet I prepped with olive oil spray and corn meal. I did not preheat the pan and cooked my pizza in a 425 degree pizza. I cooked it for about 12 minutes and it was perfect! Thank you for this recipe gift!
Thank you! I could never get the 2 ingredient dough to work for me. Enjoy!
Hi Bizzy…..this sounds delicious!! When I clicked on the link to track it on the WW website, it showed as 0 points..(this was for the recipe using cottage cheese)…..can you explain or tell me the correct points value? Thank you!!!
Hey Janet! When I clicked on the WW link in the cottage cheese recipe, it shows 1 point per ounce – the serving is 22 since the dough weighs 22 ounces. https://cmx.weightwatchers.com/details/MEMBERRECIPE:6410b8a80364834884f4bd8f
Why does this have a serving size of 22? That seems odd for 4 individual pizzas. That doesn’t even divide by 4. It makes it impossible to use on the WW app by clicking your link.
Hi Emily! It’s 22 servings because the dough weighs 22 ounces. Each ounce is 1 WW point. My individual pizzas are usually 5 ounces of dough, or roughly 1/4 of the recipe.
I followed the recipe and left my dough in the microwave covered with Saran Wrap for 12 hours but it doesn’t seem to have risen much. Is that normal or did I mess it up ?
Hey Amy! Some people have trouble with that, so we just made a youtube video: https://youtu.be/2HUT_JBJamQ
Watch that and let me know if you have any questions – thanks!
Biz, can I bake this pizza is my cast iron skillet?
Thanks.
Absolutely! I usually cook my cast iron skillet pizza at 425 degrees though, because I use more dough and cook it for 25-30 minutes.
Hi. Can I use gluten free flour and will it rise just the same or no?
Hi Helen! It doesn’t rise the same as regular flour, but I have a youtube video you can check out:
https://youtu.be/Y-S7uUrn0zM
Hello. Anxious to try this dough but wondering how nutrition totals compare to the traditional recipe with flour and water. thanks
Hi Cheryl! The greek yogurt adds more protein which makes it less WW points – hope that helps!
Biz! The protein skinny dough was out of this world. So genius! I used my preheated baking steel (highly recommend) at 500 for about 7 minutes. I couldn’t even detect the chicken; but pumped to get an extra 15 grams of protein so easily. Crust was crispy and just out of this world. Thanks for sharing your brilliance with the world!!
Yeah! So happy you enjoyed it Carrie!
Hi. Why does the ww recipe/link say that it is for 22 servings? The recipe, not the serving size that can be adjusted. 😳
Hi! The dough weighs 22 ounces, so it’s 1 point an ounce. If you make a pizza using 5 ounces of dough, that would be 5 servings. Hope that makes sense!
Love your recipe! Tried the Instant Pot method for the first time. Game changer – thank you!!
Yeah!
Just tried this dough for the first time but it won’t be my last! It is absolutely perfect and totally surpassed my expectations!
So happy Kathi!!
Do you take it out of the fridge and use it cold or do you let it come to room temperature before using it?
Either works! I don’t find it’s hard to roll out straight from the fridge, but if you fridge is on the chillier side, maybe take out 30 minutes before rolling out.
Hi Biz,
I have been following you for about 9 months now. Love your content.
Question is can you use almond flour & if so is the points more on WW. I am pre diabetic and insulin resistant. So I was told cut out carbs and eat low glycemic food. I love pizza and miss it.
Thank you
Hey Karen – I’ve tried it with almond flour and it was super dense and didn’t roll out very well. I am a Type 1 diabetic, but even when I was type 2, my diabetes nutritionist suggested 125 grams of carbs per day.
Hello, Where can I find the actual recipe for this pizza dough? I know I have read it somewhere, but I can find it now. Excited to try it. Thank you!
Hi – so sorry I just saw this message – https://mybizzykitchen.com/2017/12/18/skinny-pizza-dough/
Hi Biz, can you use a Paleo baking flour or does it need to be the self rising flour? I try to use healthy flours.
Hey Audra!
I’ve literally tried every flour to make the skinny pizza dough EXCEPT Paleo flour. My guess is it will work, but may not roll out as easily as self-rising, so build the pizza on parchment paper to make it easy to get in and out of the oven – hopefully that makes sense! Happy New Year!
Hi Bizz,
Can you share how you use the instapot for the dough to rise?
thank you!
Hey Debbie – I have an instagram reel, I’ll try to add it to the blog post, but here is the link: https://www.instagram.com/reel/CilYxmTLVUW/?igshid=YmMyMTA2M2Y=
The video is above on how to make in the instant pot – let me know if you have any questions – thanks!
Hi Biz!
Have you ever tried to cook this in the air fryer? Just wondering how it turned out if so 🙂
Hi Rebecca! Yes! I use a 6 inch cake pan to make a pan pizza – basically anything that can go in your oven can also go into the air fryer. I usually cook for 15-20 minutes at 400 degrees. Just make sure to spray the bottom of the cake pan with avocado oil spray and be careful taking it out of the air fryer. ❤️
I did this in the IP on Keep Warm for 30 minutes. The bottom actually started to cook and it stuck to the bottom of the pot. I had to take small chunks of hardened dough out. I followed the recipe and watched your video. Any idea what might have gone wrong?
Hi Anne Marie – sorry I just saw this message. I don’t have a keep warm button, but many people used that method with no problem – maybe your model just keeps the temperature hotter than others? Maybe start with 15 minutes?
I think I must have done something wrong. Can I use the dough right out of the fridge or does it need to rise again? The dough was really stiff and hard to pat out. Does it actually rise just at room temp while sitting in the microwave or did I miss a step?
Hi Maggie – I’ve used it right out of the refrigerator with no problem rolling out. Is your dough dry?? Maybe let the dough sit out for about 10-15 minutes before rolling out.
I love love this pizza dough. Tonight I rolled it out to place on top of a pie pan as the topping to my chicken pot pie and it stuck terribly on the parchment paper!! Thoughts?? I ended up just placing it more like biscuits on top of my pot pie.. still delicious 😉
Oh no – was the dough really sticky? I would have just added a bit of flour to my parchment paper before rolling out.
Hey BIZ, can I use regular gold medal flout for the skinny pizza dough?
Hello! Yes, you can use regular flour.
Why do you need the yogurt at all ? My basic recipe is flour, yeast water and salt. Won’t yogurt just ADD calories (albeit good calories ?) Thx !
Hey Mike! The reason I keep the greek yogurt in the recipe is because a few years ago, greek yogurt was a “free” food on the Weight Watchers plan. This reduced the overall point total to the recipe on the WW plan. I also love the added protein, because being diabetic, it doesn’t spike my blood sugar as much. You can’t taste it – pinky swear!
How many points is the entire batch if using to make 1 pizza? I’m getting conflicting numbers!
Thank you
Hi Sue! Your comment went into my spam folder – sorry about that! It’s 22 ounces of dough, so 22 points. I usually use 5 ounces (or roughly 1/4) of the dough for my personal sized pizzas.
I’m excited to try this but I’m confused by the nutrition information… it says “Yield 22” and “44 calories” but how many calories are in 1/4 of the full recipe (which is one pizza dough, right?)
Hi Jen! So some people don’t have food scales. When I weigh the dough, it’s 22 ounces, so I that the recipe makes 22 servings in the WW app, then add however many ounces I make for my pizza, which is typically 5 WW points. On the old plan, it was a point an ounce. On the new plan (it’s different for everyone based on if yogurt is free or not) 5 ounces of dough is now 6 WW points for me.
A typical batch of dough makes 4 individual pizzas (around 5 ounces each) or two large pizzas. Hopefully that helps – let me know.
I’ve been making this since I discovered you Biz…. Several years now… I think today I finally made the best party pizza Friday ever!!! 😊
Yes! So excited Kelli!!
Can the dough be made and then frozen?
Hi Lisa! Yes, it can be frozen. I typically freeze in half batch portions – enough for two individual pizzas or one large pizza. I just pull out the dough in the morning and let it defrost in the fridge until I am ready to use it.
I am obsessed! It’s delicious!! Have you ever tried freezing the dough?
Thanks Jessica! It doesn’t last long enough in my house to freeze, but if you did, I would freeze in 10 ounce portions – enough for one large pizza or two individual pizzas. Just defrost in the fridge the morning you want to make pizza that night.
I tried this recipe for the first time and it is fantastic! My only issue was the bottom of the crust didn’t get very crispy. I used parchment paper and a jelly roll pan in a 450 degree oven. Any idea why the bottom did crisp?
Hi! Sorry I just noticed this comment. Did you preheat the jelly roll pan for at least 30 minutes? That way the pizza starts to cook from the bottom and the top at the same time.
I am going to try this recipe today in the instantpot. Which position do you put the release valve while the dough is in yogurt mode? Sealed or vented? Thanks!
You don’t need to do either – it is so low heat there is no steam to escape 😀
Oh my word!!! You will never need another dough recipe! This was outstanding and next time I will be sure to make a double batch!! I wish I could add the pictures of my pepperoni pizza! Phenomenal! Thanks Biz! ❤️
Yeah! So happy Charlotte!!
Warning foul language on this blog. Yuck! Don’t let your kids read this and help cook!! “F%ck” are you kidding?
I have never stated that my blog is G rated. But you must not follow me on other social media channels because that’s how I talk in real life.
Agreed—I’m not a prude and have been around lots of language, but I was taken aback by the use of F%k in this blog about a well-recognized, well-followed recipe. There is a time and place—I don’t consider this Social Media, in the sense of the word, I consider this information coming from a person who shares with others AND sells cookbooks and would like to see some professionalism to be taken seriously.
Hi – this is how I talk in real life.
I saw a comment about the dough sticking to parchment paper. I buy Reynolds but I have tried the grocery store brand and it was terrible. Everything stuck to it so try Reynolds instead. I’ve never had the dough stick once cooked!
I’ll check that out Dawn! I have never had parchment paper stick because I think my baking steel is so hot, it starts to cook right away – if someone is putting dough on a cold pan, I think that may happen. Thanks for the tip though!
Hi! Just tried this recipe and the parchment paper stuck to the dough when it baked. Any idea what I should do differently next time? Thanks!
Hi Katie! Question – what did you bake your pizza on? I normally preheat my baking steel or baking sheet for at least 45 minutes. That way when the pizza hits the sheet, it starts cooking from the bottom and the top at the same time. I’ve never had the pizza stick.
I used a cast iron pan which I preheated, though only for about 15 minutes.
Ah – I would still preheat my cast iron skillet for at least 30 minutes – but when I use my cast iron skillet I don’t use parchment paper – I just use about a teaspoon of canola oil before putting the dough into the skillet, then build my pizza in the cast iron skillet – hope that helps!
Made your pizza dough this afternoon. Can I bake it for a late dinner meal tonight?
Very excited to try it!
Hi! It only takes about 8-10 minutes to cook so I never cook it ahead of time. The dough lasts in the fridge up to 7 days so I just pull out what I need during the week. 😁
I thank both of you for your words of encouragement. This blog has been a wonderful place for me to learn, and just watch others comment, and share were they are on there journey. I can not explain what the book of Enoch has done to my life, the questions it has answered, and more that I have. It is so good to see this blog growing, and everyone putting in there two cents.
Thank you Angella!
Hi Biz, Unless I missed it I have a question that I didn’t see an answer to. I made your skinny pizza dough a couple days ago. It’s been hanging in the fridge. Now I want to make my pizza today or tomorrow and I got to thinking that I am not sure if I should roll it out when I take it out of the fridge, or do I , and if so how long, would I let the dough sit on the counter to “take the chill off” before I roll it out. Not sure if it matters.
Hey Kathy!
I normally don’t let the dough come to room temperature. I just weigh out however much I am using (typically 5 ounces for a personal pizza) and roll it out on parchment paper. If for some reason the dough shrinks when you try to roll it out – let it rest on the counter ten minutes and then you should be good to go – but I’ve not had that problem. Enjoy!
Hi- I’d like to try this dough to make your buffalo chicken bombs. Because I will be making them for my family, and also a couple for my coworkers who are on weight watchers, how many 2 ounce servings of dough will this make? Thank you!
Typically one batch of dough weighs 22 ounces – so that would be 11 servings. I’d go ahead and double the amount of dough – it’s good in the fridge for up to 7 days after you make it. Let me know what you think!
Biz
obviously like your web-site but you need to check the spelling on quite a few of your posts. Many of them are rife with spelling problems and I find it very troublesome to tell the truth on the other hand I’ll surely come back again.
Seriously ?
Hi Biz. I’m fairly new to your Instagram and love your stories. I’m anxious to make some pizza dough, and am pretty sure I’ve heard you say you’re making it in the InstantPot. I can’t find the info for that anywhere, so hoping you can help me out.
Thanks! Stay warm!
Hey Sue! I keep forgetting to add that method on my original blog post – I’ll so that soon. But I put on the yogurt setting for 30 minutes but then leave it in there for three hours. Then store in the fridge for up to a week.
Thanks! So you just throw all the ingredients in there, or mix it together then put it in? I’m not very IP savvy either, sorry!
I just sent you an email Sue, but yes, mix the flour, salt and yeast in the instant pot, then add the yogurt, stir a bit. Start with just shy of 1/2 cup of water and using a fork mix.
It will be a shaggy dough, but as long as the flour is incorporated, you are good to go. Set the yogurt setting for 30 minutes. I leave it in there for 3 hours, then store in a large ziplock bag in the fridge for a week.
I tried this recipe for the first time and it was a hit! However, I am confused by the nutritional facts including both a yield of 22 and per serving. I’m trying to determine how many total estimated carbs for one personal pizza? I am now doing keto and hoping to be able to continue to keep this in my lineup of recipes to use!
Hi Jennifer! My dough usually weighs 22 – 24 ounces, so I made the dough 22 servings, or 1 WW point per ounce. The calories break down to 37 calories, 0 fat, 7.6 carbs, 0 fiber and 1.5 grams of protein per ounce. This is not a low carb recipe, but it depends on how low you want to go on keto. I used the loseit app to calculate the calories. Hope that helps!
I LOVE this dough recipe! Is the nutritional info above correct, 44 calories per serving? So if the serving size is 1, is that 5 ounces of dough? I think you said before your pizza is 5 ounces.
Hey Jody! I’ve run the recipe through several calorie sites, and its anywhere from 39-44 calories per ounce. The serving size is what you want it to be – for me, my personal pizzas are 5 ounces – but some people like a thicker crust so use 8 ounces per personal pizza. So just multiply for however many ounces – 5 WW points (on any plan) or approximately 220 calories for the 5 ounce pizza.
Hi Kim! I have a video that may help. https://youtu.be/oPJHiK4I2yQ
I mix with my fork pretty much the whole time, and only get my hands in there when most of the flour is incorporated.
I use just shy of 1/2 a cup and slowly add more water until it comes together. It will be a bit tacky, and that’s okay!
Let me know if that helps.
Biz
What kind of baking steel do you use…I’d like to purchase one, but the prices are all over the place and can be expensive.
Tnx!
Hi Marilyn! Sorry I just saw this message. I have the original baking steel – from http://www.bakingsteel.com – I’ve had it for several years, so I think the price just went up to $99 but it is the closest thing I’ve used to get restaurant quality pizza at home. 😀
Hi I am new to ww how many oz is a cup of flour please
Hi Dolly! Sorry I missed this question – A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.
Hello, what do you think about airfryer? Did you already try? Thanks! I am making your skinny pizza dough tomorrow . Can’t wait
Hi Sylvie! Yes, I’ve done it in the air fryer. I put the pizza on parchment paper, and after 7 minutes at 400, take the parchment paper out and it gets nice and crispy. It takes about 11 minutes total.
Thank you for these directions. I will start it this morning. Should I expect this dough to rise some in the microwave before putting it in the refrigerator? Also, will any warm place do, such as my oven?
HI Sabrina! It will rise a little or a lot depending on your house temperature, etc. It is great either way. I keep a cold house so I sometimes put the dough in my oven with the oven light on for a bit of heat. Then store in the refrigerator for up to 7 days.
Hi, loving your pizza dough, have made Nann bread with it and its wonderful.
My question is, could I prepare a bunch of personal pizzas and freeze them uncooked so when I want one I just pull it from the freezer and cook from frozen…kinda like a homemade Michelina’s pizza.
You can absolutely do that! Just cook it a bit longer and at a lower temperature – I would cook at 425 for about 15 minutes.
I’m supposed to avoid white flour. Can I use finely ground whole wheat and if so should I add more yeast, do you think?
Hi Karen – sorry I missed this message. You can definitely use whole wheat flour, it just won’t have the same texture as regular flour – but it’s still pretty good! Leave the same amount of yeast but add a teaspoon of baking powder to each cup of whole wheat flour.
My family and I LOVE this very versatile dough! The possibilities are endless – we use for pizza, bagels, bagel dogs, pita, breadsticks…the list goes on an on. I always have a stash in my fridge to use throughout the week for various meals. Our home cooked pizza with this dough is our preferred pizza of choice (over delivery!).
That’s awesome Laura! Thank you so much for sharing!!
Just made my first batch of dough yesterday. Can’t wait to make a pizza today! I have a cast iron pizza pan that I got recently. It makes a crispy pizza on a premade crust. Can’t wait to see what it will do with this crust. Also ww to try some cinnamon rolls and English muffins
I am so excited! This will be a weekly routine to make this dough 😀
Hi.
I can only find cake/pastry self rising. Will that work?
Hi 🙋🏻♀️ I haven’t tried that but you can use regular flour and add a reasooon of baking powder to each cup of flour 🥳
Your pizza dough recipe makes a delicious 😋 pizza. We had pizza night with the grands tonight. Everyone made their own and loved them! Thank you for sharing your delicious recipes!
Hi Chandra! Thank you so much!! Love when a recipe is family approved!
Do you add sugar to the recipe like the video shows? Or is that how you can check the yeast? did not see that as an ingredient in the printed recipe.
Hi Ivi! Not usually because I don’t normally proof my yeast, but it people had trouble, I suggested adding a pinch of sugar to the 1/2 cup water and yeast to proof it, then adding that to the rest of the dough ingredients. 😁
Amazing!!! Thats all I can say is AMAZING
Yeah! That makes me so happy!
Hi Biz! I love your skinny pizza dough and my husband LOVES the gluten free version. Coming from a man who doesn’t like anything this is a HUGE win! What kind of baking steel do you have? I’d love to get one. Thanks! 🙂
Um, that’s awesome! #winning! I have the original one: https://bakingsteel.com/products/baking-steel it is the closest thing I’ve used to get restaurant quality pizza at home in a regular oven.
Hi Biz! Love this recipe. What brand mozzarella are you using on your pizza these days since the TJ lite cheese apocalypse?
Hey! I’ve been using Lucerne thick cut part skim mozzarella – still 3 points for 1/4 cup which is bullshit 😂 I think the nutritional info was wrong on the TJ’s cheese, but I miss it!
How long does this last in the freezer? And do you have to let it slow rise in the fridge for a day before freezing? Do you thaw on the counter or freezer? Also how do you make self rising flour is you can find it in the store?
Hi Christina! It lasts for months in the freezer. I like to thaw it the day before I want to use it in the fridge, but you can thaw it on the counter too. Just add 1 teaspoon baking powder per one cup of flour to make it self-rising. 😊
I’m confused. Your recipe says 2 cups of flour and 1/2 cup of non fat yogurt, but yet when I read the rest of the blog you talk about how it’s equal part flour and yogurt. Can you please clarify? Thanks.
Hi! Yep, the two ingredient dough that started in 2017 was equal parts yogurt and flour – and it was gross. No flavor – the next sentence I tell you that I took that recipe a step further by adding yeast, salt and water to make it more like pizza dough. 😁
Hope that clarifies your question!
Sorry if this is a dumb question but I’m new to dough making. But when you are letting the dough rise do you cover it with anything so it doesn’t dry out? Damp towel or plastic wrap or do you want to let it “breathe?”
Thank you!
Not a dumb question at all! You can cover loosely with saran wrap or just a clean kitchen towel. I don’t bother because even if the dough gets “crusty” on top, once I knead it and roll it out later, it doesn’t taste any different.
Just made this and WOW this pizza was way better than any other thin crust I’ve ever made!!!! It was very hard for me to roll out and i just ended up pressing it out with my hands completely, but it was so perfect 😍 thank you so much. I watch you every day on Instagram and You are such an inspiration 😘
Thank you so much for taking the time to stop by and let me know! Appreciate it Sharmee!
Hugs!
can you freeze your pizza dough?
Hey! Yep, you can freeze it. I usually freeze in 10 ounce portions, enough for one big pizza or two personal sized pizzas. Just defrost in the fridge or in a pinch, on the counter.
love this recipe , i keep a batch in my fridge at all times…sweet or savory treats…
Thanks Connie! I appreciate your support!
I have seen how versatile the 2ID is. People have made cinnabuns, bagels, breadsticks and much more. Can this dough also be versatile?
My crust doesnt seem to want to rise. I use a package of fast rising yeast. I always add warm water to try to help the yeast too. I use a fast rising packet of yeast. Is a packet not enough? I have made it several times and it is always delicious but just doesnt rise yours does.
Hi Jennifer! I wish I could answer that question, but I am not sure why some people don’t get a rise in their dough.
Let’s try two things – add a teaspoon of sugar with the water and yeast to help activate the yeast. One package is plenty.
Put the dough to rise in your oven with the oven light on – that little bit of warmth may help – let me know!
Made my pizza last night after letting the dough sit all week, it was DELICIOUS! Crispy, light, soft, everything you want. My 1st attempt at 2 ingredient dough was a big Fail, this SO made up for it. Thank You 🙂
So happy! Yes, the dough gets so much better the longer it sits in the fridge.
I just bought your book and I am excited to try out many of the recipes. I was expecting to find WW points listed. Am I missing something?
This is the absolute BEST pizza dough I have made since starting Weight Watchers and I am so grateful that you posted this!! Thanks so much!!
Thank you Lisa!! I appreciate it!
Can you freeze the dough?
Hi Angela! Absolutely! I usually freeze in 10 ounce portions, enough for one pizza or two individual ones. Then I defrost it in the fridge overnight for the next day.
I am new to making this and I tried it yesterday. But I think I left the dough out in the microwave too long? It kind of crusted over on the top and when I tried to mix it in, it’s very wet underneath. Will it be okay?
Hi Theresa! I usually put saran wrap over the bowl, but even if it’s a bit crusty you won’t notice when you bake the pizza. Not sure why it was wet underneath, I assume you mixed it until combined? I would add a couple tablespoons of flour to the counter and knead the dough to get it the right consistency – let me know how it works out!
I will try adding the extra flour. Thank you!!
Made my first Batch of your Skinny Pizza Dough! My first pizza was ham/bacon/pineapple. My local store had Pineapples for $1.50 each so that was my pizza KARMA. Was amazing. I did use a quality heat rated 450 Jelly Roll pan and did cook 8 minutes longer .Only ate 1/2 the pizza with a salad but may end up with a midnight snack!
Mmmmmmm
Hi Nancy! That makes me so happy! Thanks for letting me know.
Hi! I plan to make your famous dough soon And I’m really excited. The 2D dough is always way too sticky for me. Do you know if we can use nutritional yeast instead of regular yeast?
Hi Andrea! Sadly, nutritional yeast is not the same as active dry yeast. Nutritional yeast is used to make dishes taste like cheese in vegan food and has a whole different texture. You can use fast acting or regular yeast in my recipe.
Have you ever tried this with gf flour or vegan yoghurt?
Hi Vanessa!
I have those recipes in my new cookbook that is out 😁
https://gumroad.com/mybizzykitchen
But the best gluten free flour I tried (and I tried them all!) is white rice flour that has xantham gum in it. Not sure where you live based on the spelling of yoghurt, but you can find it in most grocery stores, even Walmart. I also used a cashew milk yogurt and it was delicious!
One reason people may have trouble with the dough not rising is because the salt and the yeast are combined when added to the bowl. There is an instant chemical reaction occurring between the salt and yeast. Put the salt and yeast on separate sides of the mixing bowl and *then* mix.
Thank you for that tip!
Hi! I love this recipe but the past two times I’ve made it, it is completely stuck to the parchment paper and I can’t pull it off. It is like the parchment paper cooks into it. Any ideas what I’m doing wrong? I use the parchment paper on a cookie sheet that I pre-heat to 425.
Hi! First, I know this sounds crazy, but make sure it’s parchment paper and not wax paper. I’ve had dozens of people think they were using parchment paper when it’s actually wax paper. I cook my pizza at 500 degrees and it doesn’t stick. I’ve also used it at lower temps and haven’t had that problem. Next time sprinkle a little cornmeal on the parchment paper, add the dough and continue as you would – that should work!
I made this tonight and threw it on the grill! Totally hit the spot and is way better than the 2ID.
That makes me so happy! I could never get the 2ID to work without adding twice as much flour – gah!
Enjoy!
Could I make this with whole milk yogurt? How would portions and points come out?
Hi Pam. Using whole greek yogurt vs. nonfat yogurt is only a 15 calorie difference, but because whole milk yogurt is higher in saturated fat, it bumps up the whole recipe from 22 points to 25 points. I wouldn’t really count it differently than one point an ounce, because we are talking about 15 calorie difference. 😀
My hubby has a pizza oven and makes his own dough with semolina flour. I love it. However I look forward to using your dough recipe this weekend. Thank you!
Yeah! Can’t wait to see what you think!
Can you make a batch and freeze it??
Hi Nick! Absolutely – the batch makes around 22 ounces, so I freeze it in half portions – which is enough for one big (14 inch) pizza or two small pizzas. Just defrost in the fridge overnight.
I just made this and a so excited to try it in a variety of ways. I do not follow weight watchers, but was wondering if you have nutritional info on your recipe? I know it will slightly vary based on brands used..
Thanks!!
Hi! Yep, the whole dough is 878 calories, .3 fat, 183 carbs, 1.1 fiber and 36.6 protein – I divide that by 22 so that each ounce of dough is 40 calories, trace fat, 8.3 carbs, trace fiber and 1.6 protein per ounce. I use the LoseIt app to figure these calories, just so you know. 😀
not sure if this is a boo boo or not but in you pizza dough video where you show a pic of a cooked pizza and have the ingredients on it you put 1teaspoon SUGAR ??
Hey Chris! If people have a trouble proofing the yeast (a step I don’t take) I suggest adding the teaspoon of yeast, the 1/2 cup of water and a teaspoon of sugar to activate the yeast, then add that to the recipe. Let me know if that makes sense?! Happy New Year!
Hi! I can’t wait to try this. Do you ever put the dough into the oven and let it cool for a few minutes, before adding toppings? If so, have you noticed a difference in the crispiness?
Hey Lisa! I don’t ever precook the pizza dough – you can bake it at a lower temperature for longer if you aren’t getting a crispy crust – since I bake my pizza at 500 on a baking steel, I don’t need to do that. Let me know if that works!
What if I want to make it using gluten free flour? Have you or any fellow followers done this?
Good morning! I have a gluten free and gluten free and dairy free recipe in my new cookbook. https://gumroad.com/mybizzykitchen
The secret is to use WHITE RICE flour that has xantham gum in it – I buy mine at Walmart – Divided Sunset is the brand. That gave it the same texture was regular or self-rising flour. Bob’s Red Mill sometimes uses chickpea flour or brown rice flour and that texture wasn’t that great.
Happy New Year!
If you use all purpose flour what would you need to add? Thank you!
Hi – you can add a teaspoon of baking powder per cup of flour.
Anyone who can use the term “FUCK IT!” in a post is my people!
I’ve used yeast in my 2 ingredient dough a few times–but, can never remember how to make the self rising flour, so I always have to look it up. Thanks for the laughs! Good job on your journey! I’m on WW purple, and down almost 70 pounds–and I ALSO need a pedicure!
Yes! Glad you get my sense of humor! And great job!
This recipe for the pizza dough is amazing. It’s perfectly crispy and so yummy.
Thank you Natalie!!
Do you think you can use gluten free flour and add baking soda or something?
Hi – for the skinny pizza dough?
Do I need to add baking soda if I’m using regular flour instead of self rising? I just can’t find self rising flour ever and I think I need to try this tonight. I’m new-ish to the WW community and am learning quickly that I need your skinny pizza dough in my life!
Thank you for being you and keeping me entertained and motivated on IG!
Hi Rosaria – so sorry I didn’t get to this sooner. If you use regular flour, its 4 more points for the whole batch – I would not worry about it – the calorie difference isn’t that much – I would still count it as 1 point an ounce 😀
I love how versatile and simple this recipe is!
Thank you Erin! Can’t wait for my cookbook to come out next week!
Really pleased with this dough; first pizza was great! So many uses for it – thank you!
Yeah! So glad you liked it Barb!
I absolutely LOVE your video. Thanks for sharing your “trips” and tips!
Thanks Rani!
Great site. Question for you…have you heard any success using gluten free flours?
Hi – yes I have! I have a skinny pizza dough cookbook coming out December 1 – it has a gluten free version, and also a gluten free/dairy free version.
I tried the pizza dough for the first time three weeks ago and it has become the favourite supper in our house! We have pizzas once a week and can’t wait for Pizza Day!!
Thanks so much for this recipe and many others. I can’t wait for your cookbook!
Sandy
Halifax, NS
Hi Sandy! That makes me so happy!
Just to clarify, I understand the taste was better on the regular flour, but the flour can be switched out for whole wheat or half/half and still works otherwise as written?? LOVE this dough, but it really does a number on the hubby’s blood sugar, so I want to try it with the whole wheat flour and see if it helps that issue.
Hey Karen! Since I am diabetic, I know what your husband is going through. He must not be on insulin because I can eat whatever I want and just take insulin. White flour has 95 grams of carbs per cup – whole wheat has 86 grams, so not much difference. You can try it but it’s still a lot of carbs. 🙁
Hi! Thanks so much for the amazing recipe! I let the dough rise all day. I just moved it to a ziplock bag and put in the fridge. Should I remove all air from the ziplock or should I allow some air in the bag while in the fridge?
Thanks!
Hi – I usually leave a bit of room for it to grow, but usually it doesn’t rise that much after it rises in the microwave all day. Hope you love it!
Can excess dough be frozen?
Hey Carol! Sorry your comment got stuck in my spam folder and I didn’t see it.
Yes! It’s good in the fridge for 7 days, but you can freeze in 10 ounce portions, which is about one large pizza or two individual pizzas. Just defrost in the fridge during the day.
OMG, made the skinny pizza dough yesterday and made it tonight on the grill. Will never do it any other way after tonight. So damn good. Thanks so much. Easy as all get out. Let it sit in the microwave for almost 24 hrs. Will post a pic on your instagram account. Keep up the great work.
So happy!!
Hey there! As everyone else – love the recipe and your help! I was just curious how you got to one point per ounce? The self-rising flour is 22 points for 2 cups, which my calculator shows as 6 points for 4 servings. Am I missing something? Thank you!
Hey Abby! Since everyone uses a different amount of dough for their pizza, I broke it down so 22 ounces of dough at 22 points = 1 point per ounce. That way if someone makes a 2 ounce naan, it’s two points, etc.
Hope that helps!
Can gluten free flour be used in this recipe?
Yep! I’ve used Bob’s Red Mill and it’s great – the points are 26 points for the whole recipe – or about 1.2 points an ounce.
I don’t have any yeast & haven’t been able to find it. Would the dough still work without the yeast? I will be using self riding flour. TIA!!
Sadly, it won’t work without yeast 🙁
Hey! Could regular AP flour be used? Would it change anything ? I’ve been so nervous to try this, yet VERY excited bc I have a feeling will be a game changer !!
Hi Connie! Yes – you can use regular flour – it adds 4 total points to the whole dough, but seriously the calories are so small for the points I’d still call it one point an ounce 😀
I made this and must thank you for the amazing pizza experience. It was so good especially two days later. I am in love with this dough.
Hey Biz
First time trying the dough and…
Any tips for dough that is still SUPER sticky even after adding flour? I made the dough on a Thursday and let it sit in my fridge till Saturday. I added a few tbsp. of flour but that eventually turned into more like 1/4 cup. It was sticking to my hands/cutting board/rolling pin! Eventually I just stretched it out in the air so it wasn’t touching anything.
This leads me to my next question..any tips on rolling out the dough? 🙂 I would roll it out and it would just BOUNCE BACK!
We ended up having some larger THICK crust pizza but I would really like something nice and thin. My 4 oz dough ended up being the size of a large english muffin because it would NOT roll out thin.
So amazingly good despite all that lol!
Is it nonfat plain yogurt or regular plain yogurt? Thanks what brand of yogurt do you use?
Hi! Its nonfat greek yogurt. And I buy whatever is on sale that week, I have no preference. 😀
Hi! Have you tried making this dough gluten free or have any suggestions? would Almond Flour suffice using all other same ingredients in recipe?
Hi Lauren! Yep, I’ve used Bob’s Red Mill 1 to 1 baking and it’s great. Almond or coconut flour doesn’t work though – the dough is too dense and not light like pizza dough 😀
I have a question about how much pizza this dough will make. I kept reading 4 servings as one big pizza with four pieces. But reading more carefully, it looks like you make an individual pizza with a quarter of the dough and that’s how a serving is counted? Four small pizzas to be eaten by one person, not four pieces of a pizza. I’m trying to make this tonight and based on the four pieces, I doubled the recipe (I have a husband and 16 year old stepson who could probably each eat a whole pizza) but now it’s sounding like I might have a huge ball of dough when I get home! Haha good thing it freezes. Anyway if you could clarify the serving thing I would really appreciate it. Maybe we can all make our own pizza. 🙂
Hey! The dough usually after rising is about 20-22 ounces – or 1 point per ounce.
Most of my individual pizzas are 5 ounces of dough – if you used a whole dough recipe for one pizza it would be huge!
My rule of thumb is each dough is 4 individual pizzas, or two 12-14 inch pizzas depending on how thin you roll the dough.
Hope that helps!
I tried making the dough today I let it sit for 10 hours however the dough was so sticky I couldn’t do anything with it. I threw it away. What am I doing wrong?
Hi Barbara! Sorry your comment was in my spam folder and I didn’t see it. Most likely too much water to start – start with just under 1/2 cup water and add just enough until the dough comes together.
Check out this video:
https://youtu.be/Txzxl_agfl4
Hi,
I want to make the dough today to use
another day, do I make it and let it raise today then put in the fridge for a later use? Thanks
Hey! The dough is amazing the longer it sits in the fridge – I usually let it rise all day, then store in the fridge in a bowl with a cover or ziplock bag. Just wet your hands and dig out how much dough you want – the dough won’t stick to your hands 😀
my dough did not rise at all!! Used self rising flour and yeast. What might I have done wrong?
I sent you an email, but first question I always ask is, is your yeast fresh?
I just made this recipe and my crust didn’t rise either! 🙁
My dough doesn’t rise that much either, but I normally don’t use the dough until day 2 or 3 – the yeast flavor gets better the longer it sits in the fridge.
Finally got my hands on some yeast during this pandemic, and this pizza dough was the first thing I made. Did not disappoint, way better than expected! My husband says this will replace our pizza takeout 🙂 thanks for the awesome recipe
Yes! That makes me so happy!!
Hi! Can you bake on a pizza stone and for how long at what temp would you say? I’ve made it a few times and it always comes out great just not a very crunchy crust.
Hey! Couple questions – are you preheating your stone long enough? Most manufacturers suggest an HOUR – and most people only do about fifteen minutes.
That being said – whatever brand stone you have will have a “high temp” precaution – I bake my pizzas at 500 degrees on my steel, but some stones can only go to 450.
Biz, so if we use regular flour should we add the salt and baking powder and also the yeast or is there no need for the baking powder if using the yeast
Sorry I missed this comment – it was in my spam folder. No need to add baking powder or salt. Regular flour just adds two more WW points to the whole recipe, but the calories are so minimal, I would still count it a point an ounce.
Hey! First time with this recipe (late bloomer, I know!) I followed the recipe precisely but my dough is a goopy mess! I finally got the OUTSIDE of it covered in enough extra flour that I could get it back in the bowl but I KNOW the inards are still sticky. I have no doubt the recipe works because it’s gets rave reviews on #ww but do you think it’ll be workable once I leave it to rise for a while? TYIA!
Hi! Yes, it’s meant to rise at least 12 hours before using – I normally don’t use it until Day 2 or older – it’s good up to 7 days. Try adding less water – my recipe states 1/2 cup to 3/4 cup – start just shy of 1/2 cup water and add as much as you need in order to get the dough together.
Hang in there! You’ll get it!
Hi! I am so sorry I didn’t see this before – you are probably adding too much water – I add between 1/2 cup and 3/4 cup – so start shy of 1/2 a cup of water and only add water a tablespoon at a time, just until the dough starts to come together. Keep me posted!
Hi!! I am a die hard pizza lover.. any shape, any form, any day!!! I had a question about the flour. Is it possible to use almond flour? It may change the points for me but my daughter has Celiac and I would love to make it for her.. thanks so much
Tara
Hey Tara – sorry your comment went into my spam folder and I didn’t see it. You can use almond flour, it just will be a much more dense pizza – still tasty though!
do you brush with olive oil?
Hi! No I don’t typically brush with olive oil, but I know people have – and then added sesame seeds or other seasonings on the crust.
Hi Biz! Love watching all your Instagram stories, definitely a highlight of my day. I have made your dough for pizzas and naan bread and love it. About how many calories are in one ounce of dough or in the whole recipe? Thank you!
Hi! It’s 41 calories an ounce – I use myfitnesspal to figure that out, so I am not sure how accurate that is.
I don’t have yeast . Can I make pizza dough without it ?
We love your dough! Is there a place that has other recipes that you use your dough for?
Hi Jamie! I am working on an eBook at the moment, but I hope to have a link up on my blog soon – I’ll let you know when it’s up!
Here is a start:
https://mybizzykitchen.com/category/skinny-pizza-dough-recipe/
Can you use gluten free all purpose flour?
Hi – sorry your message got caught in my spam folder – yes you can use gluten free flour! 😀
Literally the best pizza doug EVA!!! So versatile too!! Thanks for sharing your love for kitchen creations with us!! YUMM!!
Thank you Wendy!
If the dough isn’t rising and are using yeast that isn’t instant do I do the yeast and warm water and let it sit for 10 mins and then add it to my flour and yogurt?
Hi! If you are having trouble with the yeast – go ahead and mix the 1/2 cup water with the yeast and add a teaspoon of sugar to activate the yeast. Let sit 10 minutes and use that as the first 1/2 water and add as much as you need to bring the dough together.
Firstly, thank you for this recipe! You’ve saved my wife and I from going without pizza and we’ve been making every Friday for a couple months now and thoroughly enjoy it. I’m struggling with one bit. Whenever I roll out the doughs (We split it into two individual pizzas as we have different tastes), I keep getting holes in the dough. Do you have a recommendation to help with that? I don’t think it’s a dough thickness issue as it happens with thicker dough. This is the first dough I’ve ever made so I’m not sure whether the proving or kneading is enough so I may be doing one of those wrong. Any suggestions? Thanks!
Hey Dave! Sorry I just saw this comment, it went to my spam folder.
Check out my video – I show how I make it – if you still have trouble let me know!
https://youtu.be/oPJHiK4I2yQ
i made my dough yesterday afternoon and forgot to put it in the fridge when i went to bed! would you still eat it or toss? help! i’m sad at the thought
of throwing it away.
Sorry your message was in my spam – I’ve done that and cooked it and it was fine. 😀
I have made your crust 3 times and recommended it to my daughter who has made it too. I do like it best when it sits out to rise all day. I just switched to the purple plan so was wondering if you have ever tried it with whole wheat flour? Maybe not totally whole wheat, but half? Thanks for all your great recipes!
Hey Susan! Yep, the dough gets better the more it sits – I am preferable to day 3 and beyond! I usually make it on Tuesday night for the weekend. I have tried it with all whole wheat flour, and half and half, but really like the taste of all white flour better – yes the whole wheat flour has a bit more fiber, but the WW point count is the same.
Hi,
I want to make the dough today to use
another day, do I make it and let it raise today then put in the fridge for a later use? Thanks
Made the pizza for the 1st time. 450 for 14 min. The center pizza was still doughy. Used a preheated stone and parchment paper. Any tips would be appreciated. 🙂
Hi! I usually bake my pizza at 500 degrees – how long did you preheat the stone? Most manufacturers require 60 minutes.
I made your pizza dough earlier in the week, wrapped it and put it in the fridge for 4 days. While the dough was coming to room temperature today, I prepped all my toppings. I decided to use my round Pampered Chef pizza stone but I rolled the dough on parchment then I flipped it on to the stone. We like a thicker crust and it fit the stone perfectly. Added all my toppings and baked it for 22 minutes in a 425* oven.
My husbands 1/2 had all the the “bad” but good toppings, my 1/2 had veggies and cheese.The results were amazing and my husband says it’s better than Little Caesars!
Thank you so much for this incredible recipe..wish I could share my photos of it!
Yes! That makes me so happy! Pizza night at home 😀
What 0 point pizza sauce do you use?
Hi! I use my zero point marinara sauce, but seriously, I don’t count pizza sauce 😀
https://mybizzykitchen.com/2017/02/23/zero-point-marinara/
Hi there! LOVE your recipes, this one in particular! What would you say is the best way to freeze this? Wrapped in foil or plastic wrap? Ziploc? Tupperware? Thanks for your help!! 🙂
Hi! Sorry, this message was caught in my spam. I store in a ziplock bag in 10 ounce portions – enough for one big pizza or two individual pizzas. I’ll just take it out of the freezer and put it in my fridge before leaving for work.
If I don’t have a baking steel, would you recommend baking the crust first before adding toppings and then put back in the oven to finish baking?
Hi Carol! No – but I would recommend finishing the pizza on the rack after it’s cooked about 8 minutes – you should be able to slide it off your baking sheet and then let it cook right on the oven rack to finish. Just be careful taking it out of the oven, I’ve dropped mine on the oven door before!
Hi I have 2 questions please . Are you using only one half cup of yogurt to 2 cups of self rising flour? And is this dough good for the 2 ingredient bagels also? Thank you in advance.
Hi! No, my dough adds water, yeast and salt. You can use the same dough to make bagels though! 😀
I’m also confused about the points- recipe builder says two cups of self rising flour is 25 points, the only points in the recipe. So does this make five 5-point servings or four 6- point servings? Or maybe six 4-point servings? Can’t wait to try this later tonight!
Hi! I use Gold Medal Flour, which is 22 points for 2 cups – so it’s 22 points for the whole recipe. I usually use 5 ounces for my personal pizzas, and it’s 1 point per ounce of dough you use – or barely 1.1 if you want to be exact – don’t overthink it – it’s just a point an ounce. 😀
I got the same thing. I just keep it at 6 points for 4 servings……
Hi Jenn! The whole recipe is technically 22 points, but the difference in calories is so small that for people who didn’t have a food scale, I say it’s 5 points for 1/4 of the recipe, or if you do have a food scale, just count it at 1 point per ounce – it’s 41 calories an ounce of dough if that helps? Don’t overthink it – just enjoy delicious pizza 😀
My yeast package has 2.5 teaspoons in a package. Do you think I could use the whole package if I double the recipe, even though it would be a half teaspoon extra?
You could use the whole package for one portion, but you may as well double it – the dough lasts for 7 days in the fridge and you can also freeze it. ;D
What’s the MINIMUM rising time?
Hey Marcia – two hours should work but let the yeast have time to do its magic and try to use it the next day after making it.
Hello! I made this dough last night and it came out amazing! I topped mine with truffle sauce, arugula, balsamic glaze and prosciutto! Wow! Every Friday is going to be pizza night in our house from now on! As I am reading though the comments I just want to clarify the points value. So since I followed your recipe exact does it make approximately 22 ounces of dough and that is how you figure it out to be 1 pt per ounce? I forgot to weigh the whole batch of dough and just weighed what I was using instead. Thank you!
You don’t need to weigh the dough – it is around 20 up to 24 ounces depending on the humidity in your kitchen and how much the dough rises. To make it easy, I’ve always rounded it to 1 point an ounce – or 41 calories – that’s why I left the greek yogurt in for the protein to make it 1 point an ounce.
Excited to try this dough tonight. I only have all purpose flour so do I need to add salt and baking powder to make it self rising flour and then also use the yeast? I didn’t see this question addressed so I wasn’t sure. Thanks!
Hey! You can use regular flour – it’s just that self-rising flour is one less point per 1/2 cup. 😀
Hi, just made your pizza dough and my kids and husband loved it! Can I make this ahead of time and freeze it?! Thinking ahead for summer pizza grilling.
Hi! Yep, you can totally freeze it. I usually freeze in half batches. It would be enough for one large pizza or two individual pizzas.
To thaw, just take out in the morning and defrost in the fridge until grilling time 😀
The recipe builder comes up to 28 points or 7 per serving on green. Is your calculation based on green?
Hi! It doesn’t matter which plan you are on, it’s 22 points for the whole recipe – I use self-rising flour which is lower in points. The calorie difference between the plans is so minimal because of the yogurt, that it’s not worth trying to be so exact – like 1.1 points an ounce. 😀
With your recipe above, how many ounces does this work out to be?
Hi! I usually use 5 ounces for a medium pizza – I think the photo above (which may change because my niece is fixing my blog at the moment!) was 10 ounces, but I ate half – it was a bit thicker than a thin crust, kind of like a Domino’s pizza?!
Let me know if that helped!
I love the pizza dough! I used a whole recipe for my husband, son and I. Tried to figure out the points, but couldn’t figure it out. Seriously good pizza!
Hi Lisa! Glad you liked it! It’s 22 points for the whole dough recipe if you use self-rising flour – if you use regular or gluten free flour, its 26 points.
I usually use 1/4 of the dough for my pizza and call it 5 points. 😀
Hi Biz! First off, I love This recipe!! It’s so much easier to handle than the regular 2ID. I do Have a question for you though. I always bake just the crust itself for about 10 min, then top with marinara and toppings because I thought It would help the pizza not get soggy. Is that I step I dont really need to be doing? I dont own a baking steel, but I preheat my pizza pans before adding the crust (which I pressed Out on parchment paper). Thank you!
Hi Dina! If you don’t have a steel, start it out on the parchment paper, and put on your cookie sheet. To get a crisp crust, after like 8 minutes, it should be stiff enough to glide off the parchment paper, then I finish the pizza right on the oven rack. Hopefully that makes sense!!
Ok, thank you! Getting ready to make this again! Pizza never gets old to me. I could eat it every day and die happy 😂
That makes me so happy! Thank you!
I have now made skinny dough pizza 3 times. The first 2 times on my baking stone, results pretty good. Baking Steel delivered today and Boom! Game Changer, my pizza went from good to perfect pizza in my book.
Biz, you are hilarious! Keep delivering great things to us!
That’s awesome Lisa!! Promise you’ll never go back to ordering pizza. Hugs!
Can’t wait to give this one a try. Not sure how it’s going to turn out with my limited skills in the kitchen! Fingers crossed.
I have faith in you!!
So good to see your posts, I missed you! ❤️❤️❤️❤️❤️❤️❌⭕️
Missed you too! I am almost back – I went to post this morning and after the redesign it changed the way I see writing my post – thanks for being patient with me! 😀
Biz, I follow you on Instagram and absolutely love your posts, stories, and recipes. Your skinny pizza dough has been a total game changer. I look forward to watching you every day and seeing what you are creating. You are such a motivation.
Aw! Thank you Jennifer!!
Hey Biz, Looking for the receipe and I don’t see it.
Thanks Theresa
Hi – sorry! the recipe link is broken, but I wrote the recipe in the body of the post – https://mybizzykitchen.com/skinny-pizza-dough/
I made this for the first time this weekend and it is delicious! My only concern is that it came out really sticky and I found myself adding a lot of flour to roll it out. Is this to be expected?
Hey Melissa! You may have added too much water. In the recipe I state 1/2 to 3/4 cup – it depends on the weather, humidity, etc. on how much you need. Next time try less than 1/2 cup and then only add a tablespoon of water at a time until you get the right consistency. After you make it several times, you’ll get a feel for it. Hugs!
The recipe isn’t here anymore….
Also can you freeze the leftover Dough?
Hi! Yep – although it does last in the fridge up to 7 days. I freeze in half portions, roughly 10 ounces, which is enough for a big pizza or two personal pizzas – just defrost in the fridge while you are at work. 😀
Any particular way to freeze it so it doesn’t get all sticky when defrosting?
Hey Joy! It normally doesn’t last long enough for me to freeze because it’s good in the fridge for up to 7 days. However, I would store it in 10 ounce portions (enough for one 14 inch pizza or two individual pizzas) and then let it defrost slowly in your fridge.
At the top it says addition of yeast and water. I see one comment asked how much yeast and you answered. But do u add water? If so, how much? Thank you
Hi! Mix the flour, salt and yeast. Mix in yogurt. Start with 1/2 cup water, then mix with a fork for 3 minutes, adding in a tablespoon of water at a time until combined. 😀
Wheres the recipe?
Hi! I keep hearing great things about your skinny pizza dough, I can’t wait to try it! Am I overlooking the actual recipe on here, I can’t seem to find it? Thank you!!
where is the actual recipe? I clinked the link you provided in the other message asking for it and it just loads the pics and your narrative but no detailed recipe. What am I missing here?
Hi – can you freeze the dough?
Hi Maureen 😁. Yep! It lasts in your fridge for up to 7 days, but you can freeze it in ziplock bags – I usually freeze in half batches, which is enough for one large pizza or two individual pizzas. Just defrost in the fridge overnight or on your counter for a few hours.
Yes!! I’ve always had a hard time finding things. Just not the type to complain about it! This is awesome. So easy to find your recipes 😊
I am unable to locate the recipe. It says page unknown.
Hi! Sorry about that – my site was being updated and they needed to bring it down for a bit.
https://mybizzykitchen.com/skinny-pizza-dough/
Let me know how it goes!
The recipe seems to be missing from this post? But the rest of the post is there
The update of your skinny pizza dough recipe doesn’t seem to have the list of ingredient amounts anymore. I found the post but it is missing how to actually make the dough
where is the actual recipe? I clinked the link you provided in the other message asking for it and it just loads the pics and your narrative but no detailed recipe. What am I missing here?
Help! I want to print the recipe, but when I hit the Print button, it just reloads the whole post!
I am sorry – I have my web designer looking into that – sorry!
How much yeast do you add?
Hi! 1 teaspoon 😀
Hi! 1 teaspoon
A breakfast calzone! Now I cannot rest until I have one! What a scathingly brilliant idea!
That dough looks amazing. I was sharing your pages with everyone at my meeting on Saturday.
I have to work all week but then I have 4 days off. 🙂
I just made your pizza dough recipe tonight. I’d made the 2 ingredient dough before just using equal parts flour and yogurt. Love love love your recipe. Preheating the coke sheet made all the difference in the crust crunch! You have such creativity in your cooking. Thanks for sharing. Thinking of trying the skillet one next.
Yes! I wish I could have made the two ingredient dough work but I’d end up with yogurt all over and adding so much more flour to the dough! Definitely try the cast iron skillet version!
Hi I am new to WW. Can’t wait to try your pizza dough recipe. Do you have a pizza sauce recipe or buy a certain brand of store bought sauce?
Hi – the pizza sauce recipe is in my cookbook but here you go: This makes enough for 10 pizzas. It freezes great!
10 cloves garlic
4 ounces sundried tomatoes (in water)
2 six ounce cans tomato paste
2 28 ounce cans crushed tomatoes
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Throw everything in a stock pot and simmer for 20 minutes, or until the garlic is fork tender. Using a stick blender, blend. That’s it!
For sh!ts and giggles, I did put it in the WW builder and it comes out to 1 point per serving. Feel free to count it or not count it – totally up to you!
Glad you are enjoying the new program! And I’m so excited, I’ll be near a Trader Joe’s over Christmas and I’m getting some of that Everything But the Bagel seasoning! #it’sthelittlethings.
Yes, working all week here too. I just love all of the things you have made with that dough. FYI, I’m loving your Instastories.
My points come out to 6 on blue how did you get 4?
Hi. the whole recipe is 22 points, but depending on how much your dough rises, the points vary, however the calorie difference isn’t that much. So I make it 1 point per ounce of dough used – hope that helps clarify? Let me know.
If I search for self-rising flour, this comes out to 25 points for 2 cups… so that would be 6 points per serving on blue.
Hi Tayler! I use Gold Medal brand flour, and 2 cups is 22 points (you can test it out in the WW app). The whole recipe is 22 points, after rising I get 22 ounces of dough, so that’s how I calculated one point per ounce. Because there is only 1/2 cup Greek yogurt in the whole recipe, it wasn’t enough to add points to the green plan, so it’s 1 ounce per ounce that you use, no matter which plan you are on.
How long do you let your dough rise that you get 22 ounces?
Hey Christine! so sorry this was in my spam folder. I normally let it rise 12 hours. If I make it before bed, I let it rise in the microwave all night, then store in the fridge. If I make it in the morning, I let it rise all day and then put it in the fridge at night.
I am having issues with my dough sticking to my baking sheet. It’s really hard to get the pizza off my pan and then it’s not crispy. Any suggestions? The crust is great tho!