Naples pizza dough legally requires just 4 ingredients and 90-second baking at 905°F—anything else isn't pizza.
Healthy Pizza
Savor the goodness of our guilt-free pizza that’s packed with protein and bursting with flavor—ideal for anyone on a fat-loss journey! With a crispy cauliflower crust and a zesty tomato base, this delightful dish is topped with lean turkey and a sprinkle of fresh basil. Dive into a slice of health without compromising on taste!
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- ½ tsp mixed herbs (2.5 ml)
🥩Meat & Seafood(1)
- 50g cooked chicken slices (0.11 lbs)
🥛Dairy & Eggs(3)
- 10g light cheese (for the stuffed crust) (0.35 oz)
- 10g light cheese (0.35 oz)
- 15g light mozzarella (0.53 oz)
🫙Pantry Staples(1)
- 70g self-raising flour (0.56 cup)
🧂Spices & Seasonings(2)
- ½ tsp garlic powder (2.5 ml)
- pinch of salt
📦Other(4)
- 15g BBQ sauce (0.53 oz)
- 100g 0% fat Greek yoghurt (3.53 oz)
- onions & peppers
- 50g tinned pizza sauce (1.76 oz)
👨🍳 Instructions
- 1
Mix flour + seasonings in a bowl
- 2
Add Greek yoghurt and mix until a dough forms
- 3
Add a little water or flour if needed to get the right consistency
- 4
Roll dough out on a floured surface
- 5
Line edges with cheese and fold over to make the stuffed crust
- 6
Add toppings
- 7
Bake on a greaseproof-lined tray at 180°C (fan) for 20–30 mins, until cooked through
💡 Pro Tips
- ✓Preheat your baking tray to 220°C before placing the pizza on it to create instant bottom crust sear and prevent soggy bottoms through rapid moisture evaporation.equipment220°C preheated tray
- ✓Use a 1:1 ratio of self-raising flour to Greek yogurt by weight (not volume) as the proteins in yogurt create a tender crumb while the acidity activates baking powder for proper rise.ingredient1:1 weight ratio
- ✓Roll the dough to exactly 6-8mm thickness because thinner breaks under toppings while thicker won't cook through in the given time, leaving a gummy center.technique6-8mm thickness
- ✓Pre-bake the rolled dough for 8-10 minutes before adding toppings to set the gluten structure and prevent moisture from wet toppings creating a soggy base.timing8-10 minutes pre-bake
- ✓Pat pizza toppings dry with paper towels and use no more than 80g sauce per pizza as excess moisture creates steam that prevents proper browning and crisping.technique80g sauce maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
Share this recipe
Naples pizza dough legally requires just 4 ingredients and 90-second baking at 905°F—anything else isn't pizza.
Healthy Pizza
Savor the goodness of our guilt-free pizza that’s packed with protein and bursting with flavor—ideal for anyone on a fat-loss journey! With a crispy cauliflower crust and a zesty tomato base, this delightful dish is topped with lean turkey and a sprinkle of fresh basil. Dive into a slice of health without compromising on taste!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- ½ tsp mixed herbs (2.5 ml)
🥩Meat & Seafood(1)
- 50g cooked chicken slices (0.11 lbs)
🥛Dairy & Eggs(3)
- 10g light cheese (for the stuffed crust) (0.35 oz)
- 10g light cheese (0.35 oz)
- 15g light mozzarella (0.53 oz)
🫙Pantry Staples(1)
- 70g self-raising flour (0.56 cup)
🧂Spices & Seasonings(2)
- ½ tsp garlic powder (2.5 ml)
- pinch of salt
📦Other(4)
- 15g BBQ sauce (0.53 oz)
- 100g 0% fat Greek yoghurt (3.53 oz)
- onions & peppers
- 50g tinned pizza sauce (1.76 oz)
👨🍳 Instructions
- 1
Mix flour + seasonings in a bowl
- 2
Add Greek yoghurt and mix until a dough forms
- 3
Add a little water or flour if needed to get the right consistency
- 4
Roll dough out on a floured surface
- 5
Line edges with cheese and fold over to make the stuffed crust
- 6
Add toppings
- 7
Bake on a greaseproof-lined tray at 180°C (fan) for 20–30 mins, until cooked through
💡 Pro Tips
- ✓Preheat your baking tray to 220°C before placing the pizza on it to create instant bottom crust sear and prevent soggy bottoms through rapid moisture evaporation.equipment220°C preheated tray
- ✓Use a 1:1 ratio of self-raising flour to Greek yogurt by weight (not volume) as the proteins in yogurt create a tender crumb while the acidity activates baking powder for proper rise.ingredient1:1 weight ratio
- ✓Roll the dough to exactly 6-8mm thickness because thinner breaks under toppings while thicker won't cook through in the given time, leaving a gummy center.technique6-8mm thickness
- ✓Pre-bake the rolled dough for 8-10 minutes before adding toppings to set the gluten structure and prevent moisture from wet toppings creating a soggy base.timing8-10 minutes pre-bake
- ✓Pat pizza toppings dry with paper towels and use no more than 80g sauce per pizza as excess moisture creates steam that prevents proper browning and crisping.technique80g sauce maximum