My low calorie pizza features a golden, chewy crust topped with a homemade pizza sauce and your choice of toppings. Each slice comes in significantly lighter than traditional pizza. It’s an easy option for a more balanced pizza night. 

I’m not ashamed to admit I’ve tried just about every lighter pizza variation out there. While some were good, none quite matched the texture and flavor of a classic slice. Traditional pizza can contain 200–300+ calories per slice, depending on the crust and toppings, which adds up quickly. So I went back to my kitchen to develop my own version.

I use my Greek yogurt dough as the base, replacing part of the traditional flour-and-oil dough while still baking up golden and chewy. Paired with a simple sauce and measured toppings, it creates a pizza that’s lighter per slice while still delivering the structure and flavor of any good pizza. 

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make low calorie pizza
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Low Calorie Pizza (Recipe Card)
8. More lower calorie recipes to try

Why I love this recipe

• The dough is easy to make. Thanks to the magic of self-rising flour, there’s no yeast, kneading, resting, nada. 
• The perfect texture. The pizza crust is crispy on the outside and pillowy soft in the center, with a subtle tang from the yogurt. 
• Fast. Again, no kneading or rest time means the entire process is quick. 
• Customizable. Like any good pizza recipe, you can add any toppings you want. I left a few low-cal, high-protein options below. 

Key Ingredients

Here’s what goes into this low calorie pizza crust, along with kitchen notes. Full measurements are in the recipe card below.

• Self-rising flour. This is one of my favorite ingredients for baking. It’s essentially a combination of all-purpose flour, baking powder, and salt. When mixed with yogurt, you get an elastic, pliable dough. If you don’t have any on hand, you can easily make your own.
• Non-fat Greek yogurt. To give the dough elasticity. The yogurt bakes into the dough and doesn’t leave a noticeable tang. You can also use plain yogurt, though it will be higher in calories.
• Salt. Even though the self-rising flour has a little salt, we add a pinch more just to balance out the flavor. 
• Italian seasoning. Optional, but it adds an Italian flavor to the dough. 

For the low-calorie pizza sauce:

• Tomato sauce. Also known as passata (not ketchup). Use one with no added sugar or salt. 
• Spices. I’m using garlic, onion powder, salt, pepper, and Italian seasoning for flavor.
• Brown sugar substitute. Most pizza sauces have some sugar, so we cut the calories by adding a sprinkle of a brown sugar substitute. 
• Toppings. I used part-skim mozzarella cheese, but any fat-free or low-fat cheese works. I also added turkey pepperoni for extra protein.

Arman’s recipe tips

• Use a stand mixer (optional). While I prefer mixing the dough by hand, a stand mixer helps incorporate the yogurt evenly and create a smoother texture. 
• Consider the pan. For a thicker, crispier crust, bake in a preheated cast iron skillet. For a thinner crust, use a pizza pan or sheet tray.
• Lightly oil sticky dough. Depending on the yogurt, sometimes the dough can be tacky. If you’re having difficulty stretching it to fit the pizza pan, lightly coat it with olive oil to make it easier to work with. 

Storage instructions

To store: Leftovers can be refrigerated in an airtight container for up to 5 days. 

To freeze: Place leftover slices in a ziplock bag and store them in the freezer for up to 2 months. 

Reheating: Microwave slices for 20-30 seconds or warm in a preheated oven. I actually like to reheat slices on a hot skillet until the edges are hot and crispy- it tastes like it’s fresh out of the oven.

Frequently asked questions

Originally published December 2021. Updated to improve measurement accuracy and provide revised nutrition estimates.