Skinny Pizza Dough Naan

UPDATE!  This skinny pizza dough naan recipe was posted in 2020, and for some reason I never put a recipe card in this post.  Sorry about that!  Love that these naan are Weight Watchers friendly too!

When two-ingredient dough (equal parts nonfat Greek yogurt and self-rising flour) first gained popularity, I wasn’t a fan. The dough was overly wet, required far more flour to make it workable, and lacked any real flavor. In 2017, I developed my own version, called Skinny Pizza Dough, by adding water, yeast, and salt—creating a dough that was flavorful, easy to work with, and perfect for pizza. Over the years, people often ask me what makes it “skinny.”

Looking back, I realize the name is misleading, as it suggests the dough is low-calorie. The truth is, when the dough rises for 12 hours, it yields 22 ounces, which I divide into 22 servings. Each ounce is just 1 WW point or 37 calories.  With my toppings my pizzas are typically 12-13 points.  For my personal pizzas, I typically use 5 ounces of dough—about 185 calories and 35 grams of carbs—proving that good pizza dough doesn’t have to sacrifice flavor for simplicity or versatility.

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Skinny Pizza Dough Naan

Yield: 22 - one ounce servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 12 hours

Total Time: 12 hours 13 minutes

This is my OG skinny pizza dough that was first published in 2017. There are so many things you can do with this dough! My first cookbook (which is available on Amazon) showcases all the different things you can make with this dough besides pizza.

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Ingredients

• 2 cups self-rising flour
• 1/2 cup water
• 1/2 cup nonfat Greek yogurt
• 1 teaspoon yeast
• 1 teaspoon salt
• Naan Bread Recipe Using Skinny Pizza Dough
• Ingredients (per naan):
• 3 ounces skinny pizza dough
• Optional inclusions: chopped spinach, shredded cheddar cheese, or other mix-ins
• Avocado oil spray
• Optional seasonings: everything but the bagel seasoning, sesame seeds, garlic powder, etc.

Instructions

In a large mixing bowl, combine the self-rising flour, water, Greek yogurt, yeast, and salt. Mix until a shaggy dough forms.
Knead the dough for 2-3 minutes until it becomes smooth and slightly elastic.
Cover the bowl with plastic wrap and store it in the microwave (or a warm spot) for 12 hours to rise.
After 12 hours, transfer the dough to the refrigerator, where it can be stored for up to 7 days. Simply pull out as much or as little dough as you need for each use.

Instructions for NAAN:

Roll out 3 ounces of skinny pizza dough into a rough circle or oval shape.

If using inclusions like spinach or cheese, sprinkle them over the rolled-out dough. Fold the dough
over the inclusions, roll into a ball, and then roll out again to about a 6-inch diameter.

Cook the Naan:

Heat a skillet over medium-high heat and spray lightly with avocado oil.

Place the rolled-out dough into the skillet. Cook for 3-4 minutes on one side until bubbles form and
the bottom is golden brown. Flip and cook for an additional 3-4 minutes on the other side.

For fluffier naan, keep the heat on the higher side but watch closely to prevent burning.

Optional Toppings:

If desired, sprinkle the naan with seasonings like everything but the bagel seasoning, sesame seeds,
or garlic powder before cooking for added flavor.

Serve and Enjoy:

Serve warm with your favorite dips, curries, or spreads! Or use the naan to make breakfast sandwiches or turkey sandwiches for lunch.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I love using what I have on hand to make my weekly meal plan, including this naan!

I did a bit of meal prepping yesterday.  My friend Alexis is going a “shop from your pantry, fridge, freezer” challenge and last week I spent just under $21 on groceries.  This week?  $13.70!  I had some yogurt that needed to be used up, so I made a batch of naan bread with my skinny pizza dough.  

For each naan I just take 3 ounces of dough and brush a non-stick skillet with avocado oil spray.  

Roll the dough out to the size of a small skillet – I use my 6 inch skillet.  Once in the pan, I spray the top with avocado oil spray, then sprinkle with everything but the bagel seasoning.  You’ll know when it’s time to flip when it looks like this.

Those bubbles are what give you the gorgeous browning once you flip it.  So good! I use these for breakfast sandwiches, wraps, and the base for my chicken souvlaki.  

I hadn’t seen my Mom for a while so we met for lunch on Saturday.  Prisano in LaGrange is delicious.  I’ve eaten there a handful of times now and it’s always been delicious.

This time I got the short rib tacos.  The meat was so flavorful!

Mom had a gala to go to Saturday night and I got a sneak peak of part of her outfit.

It was great seeing you Momma!

Yesterday was gorgeous – near 60 degrees and I took full advantage.  I have a Butcher Box subscription.  It’s a protein delivery service and you get to choose what you get in your box, or pick a favorite box – the choice is up to you!  The best part is that there is no obligation.  Order one box, then don’t get it for six months.  This month however, you get two free pounds of ground beef – for life.  Anytime you order, you’ll get two pounds of ground beef free.  You can check it out here.

Last night I did a pork butt on my Pit Barrel.  That will be a whole other post because it was probably the best pork butt I’ve ever made in my life.  I did a dry rub marinade for 4 hours before grilling it.  So good!

Roman is just happy it’s frisbee season again!  

I surprisingly lost .2 this last weekend at my Weight Watchers weigh in despite being -79 points for the week.  I tracked everything this weekend and didn’t eat like an asshole, so I have that going for me this week.  Still didn’t make it to the gym, but hope to get there a couple times this week.

Happy Monday – make it a great day!  And make this naan – you’ll make it every week!

Looking for more Weight Watchers recipes?  Check out my chicken category!