Pizza is one of my favorite foods and I did not want to give it up after I turned to a low calorie lifestyle. So, this mini skillet pizza is my solution! Each 6-inch skillet pizza has only 315 calories. My favorite toppings are turkey pepperoni, jalapeno, and mushrooms–so that’s what I have in the recipe. But by all means, make this recipe your own by adding your favorite combinations.
Mini Skillet Pizzas:
Dough:
1 Cup flour
1 Cup Greek Yogurt
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Italian Seasonings
Pizza Sauce/Toppings:
6 ounces part-skim mozzarella cheese (about 3/4 cup)
16 slices turkey pepperoni, sliced in half
1 jalapeno pepper, sliced thin
2 ounces white button mushrooms, sliced
1 cup canned crushed tomatoes
Pinch of Red pepper flakes
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 Tablespoon minced white onion
Pinch of Salt & Black Pepper
Directions:
Preheat oven to 425 degrees. For the dough, mix dry ingredients in a bowl with a wooden spoon. Add Greek Yogurt and continue to stir until dough starts to come together. Move dough to a floured surface and knead about 4-5 minutes, until yogurt is well-incorporated.
Divide dough into fourths and press dough into four 6-inch cast iron skillets.
Slide skillets into the oven for about 6-7 minutes so the dough will stand up to the sauce & toppings. Remove skillets from the oven and set aside.
For the sauce, in a pot over medium heat, add crushed tomatoes, seasonings, and minced white onion. Bring to a boil and then turn the heat down and simmer for about 3-4 minutes. Remove from heat. Spread a layer of sauce on each crust. Sprinkle toppings and cheese on crust and replace in oven for 15-17 minutes, until cheese is brown and bubbly and crust is light brown.
Servings: 4 (one 6-inch skillet per person) * Calories Per Serving: 315 * Fat: 10.2 g * Carb: 34.9 g * Fiber 3.0 * Protein: 21.6 g * Sugar: 3.8 g * Sodium: 803 mg * Cholesterol: 32 mg
