Low Calorie Cheese PIzza
This low calorie cheese pizza will keep you in shape without sacrificing your cravings.
Ingredients
- 100 g AP flour
- 100 g whole wheat flour
- 1 tsp instant yeast
- 1 tsp salt
- 160 g water
- ½ cup crushed tomatoes
- 120 g mozzarella cheese
- 1 tsp corn meal
Instructions
- Mix together 2 types of flour, instant yeast, and salt.100 g AP flour, 100 g whole wheat flour, 1 tsp instant yeast, 1 tsp salt
- Add water and mix until a shaggy dough is formed.160 g water
- Place onto a work surface and begin to pick up the dough and slap back onto your work surface. This is a technique used on very wet doughs and continue doing this until you can form a smooth ball or begin kneading. Refrain from adding any more flour.
- Once you can form a smooth ball, cover with plastic wrap and proof for 1.5 hours or until doubled in size.
- Split the dough in half and form two even smaller dough balls. They should each be about 175g in weight.
- Place the smaller dough balls on a plate with flour under and on top of the dough then dover with plastic wrap to proof another hour.
- Preheat your pizza stone at 525F. If you don't have a pizza stone you can use a metal sheet pan or a cast iron pan as well.
- To shape our dough, begin to press into the center in a way that pushes the air towards the edges to form a crust.
- Rest the crust along your knuckles and slowly turn while stretching to form a circle about 10-12 inches in diameter.
- Place your pizza dough onto a pizza peel with a sprinkle of corn meal which will help the pizza slide off easily.1 tsp corn meal
- Top each pizza with ¼ cup crushed tomatoes and 60g of cheese.½ cup crushed tomatoes, 120 g mozzarella cheese
- Bake on your pizza stone for 8-10 minutes until cheese is melted and crust cooked.