Low Calorie Pepperoni Pizza

Low Calorie Pepperoni Pizza

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If you’ll allow me to slightly exaggerate, I’ve made low calorie pizza a thousand different ways in my lifetime. Since the crust is the usually the first modification, cauliflower, ground chicken, low carb pitas and flatbreads, and even straight parmesan cheese have graced my table as pizza crust. 

But none hold a flame to the pizza crust in this recipe. Largely because it’s a flour based crust that’s like real-deal thin and crispy pizza crust. 

Top that crust with a pink sauce, turkey pepperoni, and your choice of toppings (read: pineapple, crushed red pepper, and jalapeño), and you have an amazingly delicious low calorie pizza with 135 calories per slice! 

two photos of low calorie pepperoni pizza with jalapeño and pineapple with title text on a white banner

How to Make Low Calorie Pizza Crust

Okay, to be honest, the crust isn’t a terribly novel idea. It seems like almost everyone and their mama have tried a variation of 2-ingredient dough whether it’s in bagel, pretzel, or crust form. 

And this crust uses the same combo of all purpose flour and fat free Greek yogurt. Though I’ll include a mixed variation of all purpose and almond flour below. 

The real magic of this crust recipe is in the baking method. You’ll mix the dough (by hand or in a food processor), roll it out, and bake it in a super hot oven with oil brushed on top to get a crispy bottom and golden brown top before adding the toppings. 

2 ingredient dough in a food processor and on a baking sheet after making pizza crust dough

If you’d like a short cut, simply add the flour and Greek yogurt to a food processor for 10-15 seconds until a crumble forms. Then you can use your hands to press everything together.

And unlike my orange cinnamon rolls, there’s no need for extra flour since the crust goes straight in the oven. If you’re intimidated by rolling out dough, I promise it’s super easy! 

pizza crust dough rolled out before and after baking

I use a small hand roller that makes holding one end of the dough easy. You can find the hand roller on my Amazon tools list if you’re interested. It’s worth all 400 pennies. 

An Important Pizza Crust Note

You’ll notice the recipe card has a range of flour to use. I originally published this pizza crust recipe with the higher end. But after making my buffalo chicken empanadas, I wanted to update with the option for both. 

There’s only a 1/4 cup or 30 gram difference, but the lower end makes a slightly softer crust (still crispy on the outside) and the higher end makes an extra crispy crust. 

It’s also worth noting the lower end is a bit easier to roll.

buffalo chicken empanadas on a white plate with ranch dip in the corner

Low Calorie Pizza Toppings

This low calorie pizza crust is truly a blank canvas, but I’ve taken the liberty of showing you one of my favorite pizza topping combos of all time. 

If you’ve never tried a pink sauce, you’re in for a treat! It’s a mixture of a tomato sauce and, in this case, a lower fat alfredo sauce. You’re left with a creamy, tangy sauce that goes perfectly with the saltiness of pepperoni and spice of jalapeño should you go that route. 

low calorie pizza with pepperoni, jalapeño, and pineapple on a baking sheet cut into 8 slices

For the cheese, I like using a mixture of mozzarella and parmesan. The mozzarella melts really well and creates that stringy cheese pull you’d expect from pizza. And the parmesan, especially the top layer, gives a slight crunch and crisp texture difference. Yum! 

Feel free to add any veggies or other toppings you’d like. Keep in mind, however, the crust will be baked ahead of toppings going on. So if you use completely raw veggies, you’ll want to cook them a bit in advance or pull the crust out early to add the toppings.

For more topping ideas, check out my 6 low calorie pita pizza recipes or loaded veggie cast iron pizza

bbq chicken pita pizza on a baking sheet

Final Low Calorie Pizza Recipe Notes

Okay, that’s about it! You’ll find the full recipe card below, and the almond flour crust variation below that. 

If you make this low calorie pizza and get creative with your toppings, I want to see it! Take a photo of your creation and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.

holding a piece of low calorie pepperoni pizza over a plate with 4 more slices
4.79 from 19 votes

Low Calorie Pepperoni Pizza

A thin and crispy pizza crust topped with a pink sauce and turkey pepperoni. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 slices
Calories 135 kcal
Author Mason Woodruff


Low Calorie Pizza Crust

  • 1-1 1/4 C (120-150g) All Purpose Flour depending on crisp preference
  • 2/3 C (150g) Fat Free Greek Yogurt
  • 2 tsp (10g) Olive Oil


  • 2-4 Tbsp (30-60g) Marinara or Pizza Sauce
  • 2-4 Tbsp (30-60g) Light Alfredo Sauce
  • 17 slices (30g) Turkey Pepperoni
  • 1/4 C (28g) Shredded Mozzarella
  • 1/4 C (28g) Shredded Parmesan


Pizza Crust

  1. Preheat an oven to 500F and line a baking sheet with parchment paper or a nonstick mat. 

  2. Mix the flour and Greek yogurt together to form a dough and transfer the dough to a sheet of parchment paper or nonstick surface. (You can mix by hand or in a food processor.)

    final pizza crust dough before rolling out
  3. Use a rolling pin to roll the dough into a large rectangle (about 12x8).

    pizza crust dough rolled out on a baking mat
  4. Brush the crust with olive oil and bake for 10-12 minutes or until golden brown on top. Reduce the heat to 350F after removing the pizza crust.


  1. Mix the sauces together and coat the crust in sauce.

  2. Add a layer of mozzarella, half the parmesan, the pepperoni, and any other toppings you'd like. Sprinkle the remaining parmesan over the top.

  3. Bake for an additional 8-10 minutes or until the cheese is fully melted and the pepperoni begins to crisp. 

  4. Cut into 8 slices and enjoy! 

Recipe Notes

  • Macros per slice are with the 150 grams version.
  • Every slice has 4 Smart Points.
  • For a softer (still crispy around the edges) crust, use the 120 grams of flour. And if you'd like an extra crispy crust, use the 150 grams of flour. 
  • Macros for 120-gram flour crust only (with olive oil brushed on): 639 calories, 25g protein, 93g carbs, and 17g fat
  • Macros for 150-gram flour crust only (with olive oil brushed on): 750 calories, 28g protein, 115g carbs, and 18g fat
  • For light sauce, go with the smaller end of the sauces range. For lots of sauce, go with the higher ends.
  • Nutrition facts do not include the pineapple or jalapeño. 
Nutrition Facts
Low Calorie Pepperoni Pizza
Amount Per Serving (1 slice)
Calories 135 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 15g5%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

The Almond Flour Pizza Crust Alternative

I mentioned an almond flour crust above. It’s a larger crust that will reduce the carbs a bit and create a larger pizza. Here’s what I used: 

  • 3/4 C (90g) Almond Flour
  • 3/4 C (90g) All Purpose Flour
  • 3/4 C (168g) Fat Free Greek Yogurt
  • 1 Tbsp (15g) Olive Oil

Follow the same steps and bake at 500F for 14-16 minutes. It won’t get as crisp as the all purpose only version, but it should definitely be crisp around the edges and golden brown on top. 

More Pizza Recipes You Might Like

If you’re a fan of breakfast pizza, I think you’ll enjoy my everything bagel crescent roll pizza.

everything bagel crescent roll breakfast pizza

And if you’re looking for more alternative pizza crusts, my taco pizzas on black bean pizza crust might tickle your fancy. 

healthy taco pizza recipe with black bean pizza crust 2

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