Best WeightWatchers pizza recipes
Are you in search of a delicious low calorie pizza recipe that’s also easy-to-make, packed with flavour, while still having great texture? Look no further! We’ve compiled five of our best pizza recipes, including new ideas for do-it-yourself pizza dough, brand new cooking methods, and exciting topping ideas.
Made with equal-parts self-rising flour and Greek yogurt, this recipe for two-ingredient pizza dough is ready for the oven in no time at all. Unlike pizza dough made with yeast, there’s no rise time for this recipe — which means it’s ready to be formed, topped, and baked as soon as the ingredients are mixed together. This pizza recipe yields four personal pizzas but any leftover dough can be divided up and frozen. To freeze, wrap each ball of dough in plastic wrap and store in a resealable freezer bag to prevent freezer burn. Use frozen pizza dough within three months for optimal freshness and defrost overnight in the fridge.
Inspired by the flavours of the Mediterranean, this zippy cauliflower pizza is topped with feta cheese, olives, and roasted red peppers. Our recipe for cauliflower pizza crust has the same chewy-yet-tender mouthfeel you’ve come to expect from traditional wheat-based crusts, but with fewer Points! For a successful cauliflower-based crust, it’s important to follow three guidelines: process the raw cauliflower into uniform rice-sized pieces, keep the oven heat on low, and form the crust on top of parchment paper or silicone baking mat.
Thanks to the use of store-bought pizza dough, this easy pizza recipe comes together in no time. In fact, the only hands-on labour required is shaping the dough and grating the cheese (which is a snap when divided among family members!) Feel free to add any other ZeroPoint toppings to the pizza before sliding it into the oven, keeping in mind that extra ingredients may increase the required cooking time by a couple of minutes.
Based on the classic recipe for Tuscan bread salad, this recipe features turkey pepperoni along with traditional stale bread and juicy tomatoes. If your focaccia bread is still fresh, you can get a similar stale effect by cubing the bread and baking at 350° F for 10-15 minutes. This recipe works best with in-season tomatoes that have plenty of juice, as the juice and the vinaigrette helpshelp the bread soften before serving. Give the assembled panzanella up to four hours to marinate, adding the fresh basil right before serving.
This flavourful vegetarian pizza is cooked directly on the grill and is generously topped with Swiss chard, red onion, tomatoes, and part-skim mozzarella cheese. When it comes to grilling pizzas, the key to success is prepping all the ingredients prior to cooking — arrange each pre-measured topping in a bowl in the order it will be used. The more organized the grilling area, the more streamlined the grilling process becomes. If Swiss chard is unavailable, feel free to substitute another type of leafy green vegetable such as kale, spinach, or arugula in its place.