Low Fat Classic Italian Style Pizza
Enjoy the irresistible flavors of Italy guilt-free with this Low Fat Classic Italian Style Pizza recipe! Made with wholesome whole wheat flour for a healthier crust and topped with a vibrant combination of low-sodium tomato sauce, part-skim mozzarella, fresh basil leaves, and sweet cherry tomatoes, this lighter twist on a culinary classic doesn't compromise on taste. The dough is kneaded to perfection and baked on a piping hot pizza stone for that ideal golden crust. Infused with aromatic oregano and a hint of crushed red pepper flakes, each bite bursts with authentic Italian charm. Perfectly portioned for four servings, this quick and easy recipe lets you savor the comforting joy of homemade pizza without straying from your healthy eating goals. Keywords: healthy Italian pizza, low-fat pizza recipe, whole wheat pizza crust, homemade pizza with fresh toppings.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Lukewarm water
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 0.5 cup Tomato sauce (low sodium)
- 1 cup Part-skim mozzarella cheese, shredded
- 10 leaves Fresh basil leaves
- 6 pieces Cherry tomatoes, halved
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
Instructions
In a large bowl, dissolve the sugar in the lukewarm water and sprinkle the yeast on top. Let it sit for about 5 minutes until the mixture becomes foamy.
Add the whole wheat flour, salt, and olive oil to the yeast mixture. Stir until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet in the oven to preheat as well.
Once the dough has risen, punch it down and roll it out into a 12-inch circle on a floured surface.
Transfer the rolled-out dough to a parchment paper-lined pizza peel or an upside-down baking sheet.
Spread the tomato sauce over the dough, leaving a 1/2-inch border around the edges.
Evenly sprinkle the shredded mozzarella cheese over the sauce, followed by fresh basil leaves and halved cherry tomatoes.
Sprinkle dried oregano and crushed red pepper flakes over the toppings.
Carefully slide the pizza with the parchment paper onto the preheated pizza stone or baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven, let it cool for a few minutes, and slice it into 8 pieces. Serve warm.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 14.3 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
