Cauliflower pizza crusts contain 85% fewer carbs than wheat dough, tricking your brain into satisfaction with 200 fewer calories.
Pizza that Helps You Lose Weight
Dive into this delicious pizza that's not just a treat for your taste buds but also a smart choice for your waistline! Packed with lean protein and topped with vibrant, fresh veggies, this meal is both satisfying and nutritious. Pair it with a crisp side salad for an extra boost of fiber—perfect for keeping you energized and full throughout the day!
Prep
15
min
Cook
13
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- oregano, czosnek w proszku
- 20g koncentratu pomidorowego (0.71 oz)
🥛Dairy & Eggs(1)
- 60g mozzarelli light (2.12 oz)
🫙Pantry Staples(2)
- szczypta proszku do pieczenia
- 90g mąki +10g do posypania (0.72 cup)
🧂Spices & Seasonings(1)
- szczypta soli
📦Other(2)
- 13g salami (0.46 oz)
- 1 skyr natural (150g) (5.29 oz)
👨🍳 Instructions
- 1
In a bowl, add skyr, 90g of flour, spices, and baking powder, and mix everything together.
- 2
Place parchment paper on a baking sheet, sprinkle with 10g of flour, and shape the dough into a circle.
- 3
If you want cheese in the edges like I do, place half of the portion along the edge and fold it inward, pressing to seal the dough.
- 4
Spread the tomato concentrate on the base, sprinkle with oregano, cheese, and add salami.
- 5
Bake for 10-13 minutes at 220 degrees Celsius.
💡 Pro Tips
- ✓Use skyr at room temperature (18-20°C) for 30 minutes before mixing because cold dairy creates lumpy, dense dough that won't stretch properly for pizza shaping.ingredient18-20°C for 30 minutes
- ✓Preheat your baking sheet in the 220°C oven for 10 minutes before adding the pizza to create immediate bottom crust browning and prevent soggy bottoms.equipment10 minutes preheating
- ✓Roll the skyr dough to exactly 3-4mm thickness because thinner tears easily while thicker won't cook through in the 10-13 minute window, leaving gummy centers.technique3-4mm thickness
- ✓Apply tomato concentrate in a thin layer leaving 1cm borders because skyr dough has less gluten structure and excess moisture will make it collapse during baking.technique1cm borders
- ✓Check doneness at exactly 10 minutes by lifting the edge with a spatula - the bottom should be golden brown, not pale, as skyr crusts can look done on top while remaining raw underneath.timing10 minutes check point
Share this recipe
Prep
15
min
Cook
13
min
Serves
1
people
Level
beginner
Share this recipe
Cauliflower pizza crusts contain 85% fewer carbs than wheat dough, tricking your brain into satisfaction with 200 fewer calories.
Pizza that Helps You Lose Weight
Dive into this delicious pizza that's not just a treat for your taste buds but also a smart choice for your waistline! Packed with lean protein and topped with vibrant, fresh veggies, this meal is both satisfying and nutritious. Pair it with a crisp side salad for an extra boost of fiber—perfect for keeping you energized and full throughout the day!
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- oregano, czosnek w proszku
- 20g koncentratu pomidorowego (0.71 oz)
🥛Dairy & Eggs(1)
- 60g mozzarelli light (2.12 oz)
🫙Pantry Staples(2)
- szczypta proszku do pieczenia
- 90g mąki +10g do posypania (0.72 cup)
🧂Spices & Seasonings(1)
- szczypta soli
📦Other(2)
- 13g salami (0.46 oz)
- 1 skyr natural (150g) (5.29 oz)
👨🍳 Instructions
- 1
In a bowl, add skyr, 90g of flour, spices, and baking powder, and mix everything together.
- 2
Place parchment paper on a baking sheet, sprinkle with 10g of flour, and shape the dough into a circle.
- 3
If you want cheese in the edges like I do, place half of the portion along the edge and fold it inward, pressing to seal the dough.
- 4
Spread the tomato concentrate on the base, sprinkle with oregano, cheese, and add salami.
- 5
Bake for 10-13 minutes at 220 degrees Celsius.
💡 Pro Tips
- ✓Use skyr at room temperature (18-20°C) for 30 minutes before mixing because cold dairy creates lumpy, dense dough that won't stretch properly for pizza shaping.ingredient18-20°C for 30 minutes
- ✓Preheat your baking sheet in the 220°C oven for 10 minutes before adding the pizza to create immediate bottom crust browning and prevent soggy bottoms.equipment10 minutes preheating
- ✓Roll the skyr dough to exactly 3-4mm thickness because thinner tears easily while thicker won't cook through in the 10-13 minute window, leaving gummy centers.technique3-4mm thickness
- ✓Apply tomato concentrate in a thin layer leaving 1cm borders because skyr dough has less gluten structure and excess moisture will make it collapse during baking.technique1cm borders
- ✓Check doneness at exactly 10 minutes by lifting the edge with a spatula - the bottom should be golden brown, not pale, as skyr crusts can look done on top while remaining raw underneath.timing10 minutes check point