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    You are in: Home / Low-cholesterol / Oops, It's a Fat Free Pizza Crust Recipe
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    Oops, It's a Fat Free Pizza Crust

    Oops, It's a Fat Free Pizza Crust. Photo by daggle

    1/5 Photos of Oops, It's a Fat Free Pizza Crust

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    ladypit's Note:

    I was making pizza for my kids and their friends tonight. I had 3 crusts to make and was already on my second when I realized that I had forgotten to add the oil to my first crust. I made yet another in case the fat free one did not work out, but it was just great. Therefore, this is my new normal crust!

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    Ingredients:

    Yield:

    pizza c ...

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl mix 1/4 cup of the warm water with the yeast and the sugar. Stir it well to try to dissolve the yeast and sugar. Let it sit for about 5 minutes or until it gets foamy.
    2. 2
      Meanwhile, in a food processor, combine the flour and salt. Pulse for about 5 seconds.
    3. 3
      When the yeast mixture is foamy add it to the flour and pulse for about 10 seconds.
    4. 4
      Turn the machine on. Start adding the remaining water a little at a time until the dough forms a ball.
    5. 5
      Once it forms a ball let it spin 25 times.
    6. 6
      Spray a cookie sheet with cooking spray. Put the ball of dough on top and cover it with a metal bowl you have sprayed with cooking spray. Let it sit there between 15 and 30 minutes depending on how much you want it to rise.
    7. 7
      Heat the oven to 425. When the dough is done rising, pat it out on your cookie sheet into the shape you want for your pizza.
    8. 8
      (Mine are often triangles because I am not very good at this step! But they sure are tasty!) Prick the crust repeatedly with a fork and bake it for about 5 minutes.
    9. 9
      Take it out of the oven. You can top it immediately or let it sit depending on your need.
    10. 10
      Once you have topped it, the pizza will need about 15-20 minutes to cook, or until brown.

    Ratings & Reviews:

    • on February 13, 2008

      55

      I loved this recipe, its light and crispy. I did not have a food processor but I still made the dough. I did have to add at least 1/2 cup of flour to make the dough form a ball(may be due to lack of food processor?) It was sooo delicious. I have been on a health kick for a while and this absolutly kept me from ordering fatty oily take out. I topped my pizza with a few sliced Babybel light cheese, my own low cal sauce with sliced fresh tomato and spinach. OH MY!! looked beautiful and tasted AWESOME... EDITED-- I replaced the white flour completely with whole wheat flour to make it a little more healthier and it was just as delish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2010

      55

      I made this tonight and it was wonderful! I added some garlic and herb seasoning to the dough before kneading. I also did the dough by hand as I do not have a food processor, and it came out great. Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2007

      15

      Although this pizza crust has no oil - making it fat free - the calories are very hight! If you're on WW this pizza crust is 17 points - that's just the crust alone. 1/2 the pizza crust 8.5 points, and so on. Just way too many points going into this crust alone. Sorry.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Oops, It's a Fat Free Pizza Crust

    Serving Size: 1 (387 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 965.2
     
    Calories from Fat 30
    13%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1177.4 mg
    49%
    Total Carbohydrate 199.9 g
    66%
    Dietary Fiber 9.9 g
    39%
    Sugars 4.8 g
    19%
    Protein 30.6 g
    61%

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