Oops, It's a Fat Free Pizza Crust

From: daggle

On Feb 13, 2008

I loved this recipe, its light and crispy. I did not have a food processor but I still made the dough. I did have to add at least 1/2 cup of flour to make the dough form a ball(may be due to lack of food processor?) It was sooo delicious. I have been on a health kick for a while and this absolutly kept me from ordering fatty oily take out. I topped my pizza with a few sliced Babybel light cheese, my own low cal sauce with sliced fresh tomato and spinach. OH MY!! looked beautiful and tasted AWESOME... EDITED-- I replaced the white flour completely with whole wheat flour to make it a little more healthier and it was just as delish.

From: ~Jen~

On Feb 8, 2008

Absolutely five star! This is fantastic and will be my standard pizza crust recipe. It's amazing how simple it is, but so good. I added a little cornmeal after I rolled it at the end for texture. My husband never eats the crust, even when we're in nice pizza restaurants. Tonight he did - probably because it's nice and light and crispy, like a yummy bread stick. While I don't know if white flour is ever "healthy" this crust is far better than what you get ordering a pizza. The crust I used to make years ago had a full cup of olive oil per pie...yuck! Thank you Jen for an outstanding recipe, one of the few I have printed just in case Zaar ever went out of business.

From: Ms*Bindy

On Jan 26, 2006

I doubled the batch, put it in my bread machine on dough cycle and then made 6 personal-sized pizza shells. I replaced about 1/4 of the flour with whole wheat, but left the remaining ingredients the same. This was good pizza crust, maybe a little too 'yeasty' for my preference. I think I would additional cut back on the yeast some next time.

From: ~Nimz~

On Jan 22, 2006

Jen this was wonderful. Who would have ever thought it was low fat. Thanks so much for posting. Enjoyed my Sunday night pizza with a little less guilt.