Low Fat Pepperoni Pizza On A Flat Out Food

KETO PEPPERONI PIZZA WITH FATHEAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
• Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
• Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
• Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
• Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
• Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

LOW FAT PEPPERONI PIZZA ON A FLAT OUT

Steps:

• Lightly spray the tortilla with Pam.
• Toast the tortilla in a 400 degre oven for 5-7 minutes.
• Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
• Sprinkle with 2 Tbl low-fat mozarella.
• Bake for 7-10 minutes.
• Sprinkle with parmesan cheese, slice and serve!

VEGGIE AND PEPPERONI PIZZA

Steps:

• Preheat the oven to 450.
• Spread the pepperoni between two paper towels and blot to remove the excess grease.
• Brush the olive oil over the pizza crusts and cover with the pizza sauce.
• Next add the cheese, pepperoni, and tomatoes in that order.
• Finally topped with the chopped vegetables.
• Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets.
• Change the oven temperature to 425 before putting the pizzas in the oven.
• Bake until the crust is a golden brown. About 15 minutes.

DEEP DISH PEPPERONI PIZZA

Steps:

• Mix yeast in water, add 1 cup flour, oil, and seasonings, beat until smooth.
• Add more flour until you have a soft dough.
• Turn out onto floured surface.
• Knead until smooth and elastic, about 6 minutes.
• Place in greased bowl; turn to coat; and let rise for 1 hour.
• Punch down; roll into 15 in circle.
• Place in deep 12 in oven proof skillet.
• Spoon on sauce.
• Add Half the mozzarella, half the pepperoni, and half the parmesan.
• Repeat layers.
• Fold crust to form a rim.
• Bake at 400 degrees F for about 20-25 minutes, until cheese is bubbly and crust is brown.

PEPPERONI PAN PIZZA

Steps:

• In mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes.
• Meanwhile, in a bowl, combine tomatoes, tomato paste, oil and seasonings. Divide dough in half; press each portion into a greased 15-in by 10-inch by 1-inch baking pan coated with nonstick cooking spray.
• Prick dough generously with a fork. Bake at 425 degrees for 12-16 minutes or until crust is lightly browned.
• Spread sauce over each crust; top with pepperoni and cheeses.
• Bake 8-10 minutes longer or until cheese is melted and bubbly.
• Cut into squares.
• This makes 2 pizzas, 9 slices each.

LOW FAT VEGETABLE PIZZA

Steps:

• Spread rolls on a greased cookie sheet.
• Bake until golden brown.
• Mix cream cheese, mayonnaise and ranch dressing.
• Spread on cooled crust.
• Top with your favorite veggies and sprinkle with the cheese.