This Low Calorie Pizza is easy and fast! You can make it in just 15 minutes (from start to finish!) I also included a list of toppings with their calorie counts, so you can pick and choose your favorite pizza toppings guilt free!
Everything You’ll Need
- 1 (15-oz) can tomato sauce
- 3 tablespoons fresh basil (or Italian Seasoning)
- 3 garlic cloves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup self rising flour
- ⅔ cup 0% Greek yogurt
- ¼ teaspoon garlic salt
- 1 teaspoon Italian seasonings
Low Calorie Pizza
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Healthy Pizza Meal Prep and Storage
Meal Prep: Prepare the sauce and dough as directed. Roll out the dough and add toppings and cover with plastic wrap (leaving on the baking tray).
Freeze Entire Pizza – Move to the freezer, will hold for up to a month.
To Bake Frozen Pizzas – Follow the directions below on baking, but add 2-5 minutes if still frozen.
Refrigerate Entire Pizza – Move to the fridge, will hold for 3-4 days.
To Bake Refrigerated Pizzas – Follow the directions below on baking.
Freeze Leftover Slices – Add 1-3 slices to a freezer bag or container and freeze.
To Reheat Frozen Slices – Add to the oven at 350 degrees and bake for 10 minutes, or microwave for 2-3 minutes, or pop in the toaster oven.
Refrigerate Leftover Slices – Add 1-3 slices to a freezer bag or container and refrigerate.
To Reheat Refrigerated Slices – Add to the oven at 350 degrees and bake for 5 minutes, or microwave for 1-2 minutes, or pop in the toaster oven.
Low Calorie Pizza Recipe
More Low Calorie Pizza Recipes:
Low Calorie Pizza (45 CALORIES)
Equipment
- Pizza Tray OR Baking Sheet
Ingredients
Low Calorie Pizza Sauce:
- 1 (15-oz) can tomato sauce
- 3 tablespoons fresh basil or Italian Seasoning
- 3 garlic cloves finely chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
Low Calorie Pizza Dough:
- ⅔ cup self rising flour
- ⅔ cup 0% Greek yogurt
- ¼ teaspoon garlic salt
- 1 teaspoon Italian seasonings
Low Calorie Toppings (optional):
- Fat free mozzarella cheese adds 5 calories per pizza slice
- Turkey pepperoni adds 9 calories per pizza slice
- Bell pepper adds 3 calories per pizza slice
- Red onion adds 2 calories per pizza slice
- Sliced black olives adds 3 calories per pizza slice
- Mushrooms adds 1 calories per pizza slice
- Italian turkey sausage adds 9 calories per pizza slice
- Tomato adds 2 calories per pizza slice
- Jalapeños adds 1 calories per pizza slice
- Garlic adds 3 calories per pizza slice
Instructions
- Preheat the oven to 400 degrees, and set out a pizza tray or baking sheet.
- In a medium bowl, combine the pizza sauce ingredients and mix well. Set aside to marinate.
- In a mixing bowl, add the flour, yogurt, garlic salt and Italian seasonings and mix until combined.
- Form into a ball of dough.
- Lay a piece of parchment paper out on the countertop (it should be the size of the pizza tray you set out).
- Place the dough in the center of the parchment paper. Top the dough with a little flour and a second piece of parchment paper.
- Use a rolling pin to roll it out. It will be about 1/4 inch thick.
- Move the pizza dough to the pizza tray, and remove the top layer of parchment paper.
- Spread the sauce over the pizza crust. And add your desired toppings.
- Transfer the pizza into the oven and bake for 10-12 minutes, when the crust is golden it’s done. Remove the pizza from the oven and slice into eight slices.
Video
Notes
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- Individual Pizzas – Divide the dough into 4 balls and roll out. Then let each person add their own toppings and bake (you’ll want to bake for 8-10 minutes)
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- Stuffed Crust Pizza – Roll out the pizza a little thinner so you get a larger space, and move to the baking sheet (it will likely hang over- that’s ok). Cut 2 string cheese sticks in half lengthwise (so you have 4 long sticks instead of 2). Place the sticks around the edges and then fold over the dough making a crust. Push down closing the dough over the cheese and then continue making according to the directions below.
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- Using a Square or Rectangle Baking Sheet – You can roll out your pizza in any shape you prefer! The baking time won’t change, so have fun and use any baking tray you like.
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- Baking on a Pizza Stone – Preheat the oven as directed with the pizza stone in the oven, so that the pizza stone preheats as well. Roll out the pizza as directed and place on a pizza paddle/slide (I recommend sprinkling the paddle with cornmeal before adding the dough, so that it slides off easily). Top the pizza, then carefully (with oven mitts on) slide the pizza onto the hot pizza stone. (I like to place a baking sheet on the bottom rack to catch any spillage in the pizza transfer).
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- Cooking in a Pizza Oven – Preheat your pizza oven to 750 degrees. Roll out the pizza as directed and place on a pizza paddle/slide (I recommend sprinkling the paddle with cornmeal before adding the dough, so that it slides off easily). Top the pizza, then carefully slide the pizza into the preheated pizza oven. Cook for 5-8 minutes, spinning as needed to avoid burning and ensure an even cooked pizza.
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- Valentine’s Heart Pizza – Roll out the dough and move to the baking sheet. Once on the baking sheet use your index finger to pull down the top making a 2 inch upside down triangle in the top (like the top of a heart) and then pull the bottom with your index and thumb and pinch into a upside down triangle (like the top of a heart). Add toppings and bake as directed.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Healthy Pizza Recipe Variations
Low Carb Pizza
This pizza recipe is already very low in carbs, this is because the dough is 50% Greek yogurt! You can balance the carbs more by adding protein to the pizza sauce and using protein heavy toppings. Check out this High Protein Pizza Recipe for tips on adding protein powder and protein packed toppings.
Low Sodium Pizza
To make this pizza low in sodium remove the salt from the sauce (the tomatoes have enough “bite”) and swap the garlic salt in the dough for garlic powder. Also, be sure to choose low sodium toppings like veggies and low sodium cheese. Skip the pepperoni and high sodium meats.
High Protein Pizza
I actually wrote a full High Protein Pizza Recipe here. I added unflavored protein powder to the sauce and packed the toppings with loads of protein. Try out this recipe, it’s just a little modified from the low calorie pizza recipe.
Low Sugar Pizza
This pizza is already pretty low in sugar, but you could balance it more with some high protein toppings. The main “culprit” for the sugar is the sauce. But again it is still low in sugar. To cut the sugar more, make an Alfredo Pizza. That sauce is much lower in sugar.
Gluten Free Pizza
You can easily make this recipe gluten free by using gluten-free self rising flour! Also check that any sausage you add to the top of the pizza say “gluten-free” as many store-bought Italian sausages do contain some gluten.
Vegan Pizza
To make this pizza vegan, swap out the Greek Yogurt in the dough for unsweetened cashew yogurt. Also swap out any cheese with a vegan mozzarella, and stay away from the meats.
Nutrition and Calories in Pizza
With so many yummy toppings, I could not know what you might choose. So the nutrition below is based off of the dough and the sauce. I have included the topping calories above in the toppings section. They add between 1-9 calories per slice.
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Article History:
- Originally written and published January 18, 2023 by Audrey Johns
- Most recent update May 6, 2024 by Audrey Johns
