10 Reviews of Oops, It's a Fat Free Pizza Crust

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: Fairy Nuff

On Nov 11, 2005

Great pizza crust!! I did the same as sugarpea and made two crusts...topped with tom paste, low fat mozzarella, pepperoni, onion, peppers and olives. Who would have guessed that it was low fat?? Thanks Ladypit!

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.

From: smellyvegetarian

On Jun 17, 2006

This is really tasty! I highly recommend adding Italian seasonings and some fresh minced garlic (or garlic powder) to the dough before it rises; it just adds another layer of flavor to your pizza. If you forget to add it (which I often do!) you can also spread the herbs prior to putting on your sauce.

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: Mandinka

On Mar 23, 2007

This has become our Friday night special. No more $21.00 delivery charge. Best of all I don't even feel bad after eating it. So to make up for eating a healthy dinner I make sure my husband stops to get some ice cream on the way home. Thanx Ladypit

From: sugarpea

On Feb 3, 2008

Marvelous. This made two 12" crusts (the size of my pizza stone) and I used Corn and Mozzarella Pizza topping. These crusts come out of the oven a light golden color, thin, crisp and light as air. I baked mine once, with the topping on, at 450? for 12 minutes. A winning recipe, ladypit.

From: Amatuer Chef

On Jan 22, 2007

Although this pizza crust has no oil - making it fat free - the calories are very hight! If you're on WW this pizza crust is 17 points - that's just the crust alone. 1/2 the pizza crust 8.5 points, and so on. Just way too many points going into this crust alone. Sorry.

From: Diana in KS

On Feb 2, 2007

Sounds yummy I would suggest cutting the yeast down to either a half of packet or 1 teaspoon. Allow for the extra rise time 45-60 mins.

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.