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 crumbly. Then you can use your hands to press everything together.

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. 

Mixing the Dough by Hand

If you don’t have a food processor, you can start mixing everything together with a fork and finish with your hands. Check out the video of my air fryer pizza below for an example of this and pressing the dough with your hands instead of using a rolling pin. 

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, cheesy garlic bread, and Domino's bread twists

This crust is meant to be thin and crispy but if you wanted a bit more rise, you could add a little baking powder like in my cheesy garlic bread or copycat Domino’s bread twists recipes (pictured above)

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 Facebook group. There are over 13,000 pizza loving home cooks sharing their creations every day. They especially love my cast iron pizza recipe.

Some awesome cast iron pizzas from members of my Facebook group.

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

holding a piece of low calorie pepperoni pizza over a plate with 4 more slices
4.62 from 34 votes
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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

Ingredients

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

Toppings

  • 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

Instructions

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.

Toppings

  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. 



20 thoughts on “Low Calorie Pepperoni Pizza”

  • 5 stars
    This was sooo good!!!! My new favorite way of doing pizza crust!!
    Mason…. the crust was tough to roll out. I used right amounts. If i add more yogurt… will it help?

  • I have made this twice and both times the crust stuck to the parchment paper really bad. The pieces I could peel off tasted amazing. Any suggestions?

  • 5 stars
    I love the healthier swap than a traditional pizza crust! Tastes better to me than any other homemade pizza I’ve made before! I love making this for gameday’s and people can pick whatever toppings they want!

  • 5 stars
    By far the best and easiest pizza crust we’ve ever made! My boyfriend and I both LOVED this pizza recipe. We made the crispier crust for ours, and it did not disappoint! We also followed the recipe for the sauce and toppings, and it al went perfectly together! Can’t wait to make the pizzas again.

  • 5 stars
    Pizza is my down fall! This is super easy to follow and the crust is so simple with the two ingredients 🍕 the fact that it’s a little healthier makes it that much better!

  • 5 stars
    I love this pizza crust and it is SOOOOO easy to make. I used my food processor to blend everything together and it worked perfectly.

    • Not as a 1:1 swap. I’ve tested the dough with almond flour which is typically an easier substitution for all purpose, but I didn’t have much luck. If you’re looking for a lower carb (or gluten free) option, you can probably find better options than modifying this one. Sorry I don’t know of any specific recipes!

  • 5 stars
    This pizza was AMAZING!! It was also simple to make as well. I would definitely recommend trying this next time you crave pizza!!

  • 5 stars
    So good!!! Def curbs pizza cravings. Added some garlic powder which was a good edition! Used sliced mozzarella which was super yummy but if you do this, I recommend using the lower end of
    the sauce amount so your cheese isn’t sliding off your pizza 🍕 😁

  • 5 stars
    Perfect dinner for myself and my boyfriend to split after a hard workout but we still want a “cheat” meal. We used turkey pepperoni, skim mozzarella cheese , and jalapeño and it made the perfect pizza. We’ve also done a Margherita pizza with it and it came out amazing. He’s now addicted to making personal pizzas with this recipe by using less yogurt and flour 🤣

  • 4 stars
    This was very good, but I did have a tough time making the dough. I used the amounts listed above and the dough was really dry. It was a little hard to roll out. Besides that though, it tasted great!

  • 5 stars
    Ok…I was SO skeptical about using Greek yogurt and flour as the dough. Let me tell you, I was shocked. It was delicious. If you don’t like Greek yogurt, don’t worry, you can’t taste it! We omitted pineapple as we didn’t have any. Delish.

  • 5 stars
    Subbing for Celiac

    THIS IS THE HOLY GRAIL OF GLUTEN FREE PIZZAS. This recipe lead me to comment on a post Mason made on insta – I never really comment on instagram posts, but I felt compelled. I have a WHOLE story that goes with this pizza, so buckle in.

    My entire life I have had Celiac – pizza is undoubtedly my favorite food of all time, like many others. So when I was diagnosed at 10 years old, I was like “well, there goes my chances of ever eating pizza again.” Fast forward a few years, as the whole gluten free thing is now developing as a fad. GF pizzas started coming out left and right. Honestly? most of them suck. TERRIBLE TERRIBLE macros, and the taste is horrific. So here I am in present day, trying to eat healthy, missing pizza.

    Now. The reason i held off on this one so long is because I tried the cinnamon roll mug cake some time ago and tried subbing gluten free bisquick and it was a DISASTER (see my review for that if you want). The fat free yogurt I use is Fage, and that stuff is expensive, so I didn’t want to risk using 150 g to have to throw the crust out. BUT LISTEN TO ME I AM SO GLAD I DID.

    For this one, I subbed in King Arthur All purpose baking flour, and it worked like a charm. followed very closely as far as looking like the following along pictures. The only thing I’ll say is, you may need to use like 1-2 tsp more yogurt to get the crust to flatten out totally. I didn’t have a rolling pin so i just used my hands to press it out and it worked great.

    My fiance was taking a nap and after i put the toppings on i ran and woke him up and forced him to eat some. He said it was really good! He flipped out when I told him the two ingredient crust and was in total disbelief. This was such a winner of a recipe and if I could give it ten stars I would.

  • 5 stars
    This turned out great. I’ll substitute unflavored protein powder for up to 1/2 the flour without a large loss of flavor. Or even make a broccoli crust for it to fill me up more.

  • 5 stars
    The recipe worked like a dream! I Used about a third of the recipe as an individual sized crust. I added a bit of garlic powder to the crust, Topped with spinach and feta, it was a great low calorie alternative to get my pizza fix. I recommend baking the crust with the toppings on a slightly lower temperature in order to prevent the edges of the crust from becoming to crispy.

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