How to make diet pizza without flour

Quick recipe

This flourless pizza composition contains a minimum of calories, but the dish turns out tasty and satisfying. To prepare the base you will need the following kit:

• 300 g cauliflower;
• 150 g low-fat cheese;
• one egg;
• salt.

The filling consists of the following components:

• 50 g each of cheese and tomato paste;
• 40 g each of champignons and sweet peppers;
• 15 g onion;
• spices, salt, pepper, herbs.

Cooking time – about an hour; calorie content – ​​113.08 kcal/100 g.

Preparing the pizza base begins with boiling the cauliflower. After cooling, grate it using a large-tooth grater, and do the same with cheese. The ingredients are mixed and an egg is added and some salt is added. The thoroughly mixed mass is placed in a mold and baked in an oven heated to 230 degrees. After half an hour, the pizza flatbread is ready.

After this, it is smeared with tomato paste, on top of which mushrooms cut into thin plastic are laid out. The next layer is thinly sliced ​​peppers and onions. Finely grated cheese is poured into the last layer. The pizza is then placed in the oven at 230 degrees. After 10–15 minutes, you can remove the dish and garnish with chopped herbs.

Appetizing pizza with ham on yeast dough

This pizza turns out to be very filling; a couple of slices can easily replace a main meal.

Test composition:

• 250 g whole grain flour;
• 3 tbsp. l. premium flour;
• 10 g powdered yeast;
• 1 tbsp. filtered water;
• 10 g sugar;
• 3 g salt;
• 15 ml olive oil.

Filling:

• 200 g ham;
• 200 g pickled mushrooms;
• 2 tbsp. l. tomato sauce;
• 100 g hard cheese.

On a note . Canned mushrooms can be replaced with fried ones, only before adding them to the pizza you will need to strain them from excess fat in a colander.

Step-by-step preparation:

1. In a large bowl, combine water with olive oil, sugar and salt.
2. Add yeast and white flour, mix with a fork or whisk.
3. Start adding whole wheat flour in portions. You should get an elastic dough.
4. Cover the pizza base with a towel and let rise for 45-50 minutes. During this time, you will need to knead the mass 2-3 times with your hands.
5. While the dough is rising, make the filling - cut the ham into slices, drain the marinade from the mushrooms, and chop them with a knife if necessary. Grate the cheese using a large or medium mesh grater.
6. Roll out the suitable base to the size of the mold and place it inside. Just don’t forget to lubricate the bottom of the container with vegetable oil first.
7. Apply a thin layer of tomato sauce onto the dough, place pieces of ham on top and mushrooms on top.
8. Sprinkle the filling with grated cheese and place the pizza in an oven preheated to 200 C.

After 20-25 minutes the dish is ready. The dough should be golden and the cheese should be completely melted.

How to make chicken breast pizza

A quick and delicious pizza recipe with lots of filling ingredients. The basis of the dish consists of the following components:

• chicken breast – half a kilo;
• one egg;
• salt, pepper, dill.

The filling consists of the following ingredients:

• half of three multi-colored sweet peppers;
• cheese (yellow) – 100 g;
• crumbly cottage cheese – 150 g;
• spinach leaves, some green onions.

Sauce:

• a quarter kilogram of tomatoes in their own juice;
• half a tsp. sugar and salt;
• a couple of cloves of garlic;
• half tsp dry basil.

Cooking time – 45–50 minutes; calorie content – ​​approximately 129.10 kcal/100 g.

The chicken breast should be pureed. A blender or mixer is used for this. Chicken puree is seasoned with seasonings. The mixture is laid out on baking paper. It is better to work with wet palms so that the mass does not stick to them.

The oven heats up to 180 degrees. The chicken crust should dry out after 20 minutes of baking. While waiting, the preparation of the sauce begins. Boil tomatoes with spices over low heat.

It will take 15 minutes for the mixture to thicken. The prepared cake is smeared with sauce, on top of which a layer of filling is laid out. All you have to do is wait 15 minutes while the pizza bakes in the oven.

Diet pizza with zucchini instead of flour

The simplest recipe for diet zucchini pizza without flour. Zucchini is used in the recipe as one of the least high-calorie vegetables. Main ingredients:

• a couple of medium-sized zucchini;
• a pair of eggs;
• 1.5 tbsp. l. bran;
• low-fat cheese – 70 g;
• baking powder – 1 tsp;
• one large tomato;
• olive oil for greasing the baking sheet;
• salt, pepper, herbs.

Cooking time - about an hour; calorie content – ​​approximately 111.10 kcal/100 g.

Coarsely grated zucchini is mixed with chopped herbs, baking powder, eggs, bran, pepper and salt.

The mixed dough is laid out on a pre-oiled baking sheet.

Tomatoes, cut into rings, are laid out on the dough. Coarsely grated cheese is poured over the tomatoes.

Baking at 180 degrees lasts from 25 to 30 minutes.

Pizza according to Dukan's recipe without flour

The Dukan recipe involves using only ingredients approved by a nutritionist. Main cast:

• a pair of eggs;
• 1 tbsp. l. starch;
• skimmed milk powder (SML) – 3 tbsp. l.;
• 1 tsp. baking powder;
• kefir – 4 tbsp. l.;
• salt.

For the filling you will need chicken fillet, seafood, fish, mayonnaise according to Dukan's recipe, cheese, sausages, kefir, sausage and any other ingredients to taste.

Cooking time – about an hour; calorie content – ​​148.50 kcal/100 g.

Beat eggs with salt using a mixer for 1–1.5 minutes. Then COM mixed with starch, as well as kefir, are added to the egg mixture. Stir and leave for about 20 minutes.

The resulting dough is laid out on a silicone mat and baked at 160–170 degrees for 7–10 minutes. After baking, you can add the filling components. The first layer is usually tomatoes, then mayonnaise (according to Dukan's recipe), the remaining ingredients are laid out in accordance with personal preferences: chicken fillet, ham, seafood, fish, sausages, cheese, sausage.

Baking temperature is 180 degrees. The degree of readiness of the pizza is visible by the browned crust on the cheese.

Cooking method:

1 Main ingredients for rye pizza dough

2 Place sugar and yeast in a bowl

3 From the total amount of water, pour in approximately 100 - 150 ml. and add 3 - 5 tablespoons of flour

4 Stir until the consistency is similar to liquid sour cream, add more flour if necessary

5 Cover with a towel and place in a warm place for 30 - 40 minutes, to speed up the process, I usually put it in the oven at 40°C

6 If everything was done correctly, then the yeast should come to life and demonstrate vigorous activity in the form of bubbles; this intermediate stage of dough preparation is called dough

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7 Add the remaining water, 3-4 tablespoons of olive oil, a teaspoon of salt and stir lightly

8 The total amount of flour should be approximately 500-600 g, I use two types of flour, wheat and rye, in a ratio of approximately 50/50, but this is a matter of taste, in my opinion, this combination is the most ideal for pizza, because... the more rye flour, the more pronounced the rye taste of the dough, but this is again a matter of taste. In order for the dough to be saturated with oxygen, the flour must be poured through a sieve, first all of the rye flour, then about half of the wheat flour, stir and knead the dough, adding the remaining wheat flour as necessary and kneading the dough. As soon as the mass turns into separate, soft, but not liquid lumps, you can continue to knead it with your hands on the table.

9 The dough should be soft, pliable, elastic and not stick to your hands, if it sticks, sprinkle it with flour and knead until the desired result, then knead the dough intensively for about 10 minutes until it becomes homogeneous, smooth and elastic

10 Brush the dough with a little olive oil and place in a deep pan or container

11 Cover with a lid and place in a warm place, again I put in the oven at 40°C for about 1 hour

At this time, you can start preparing the pizza sauce or topping.

12 The vigorous activity of the yeast will continue and after the volume of the dough has approximately doubled, it can be taken out

13 It is necessary to knead the dough vigorously again, for about 2 minutes, to remove large air bubbles

That's it, the dough is ready! It can be divided into two equal parts to make pizzas with a diameter of 30 cm and on dough approximately 1-1.5 cm thick, into three parts - for a thickness of 0.5-1 cm, or into parts 1/3 and 2/3 for pizza with thin dough 0.5-1 cm and for pizza with thick dough 1.5-2 cm

Whole wheat flour pizza without yeast

Yeast-free dough is good because it takes much less time to prepare. Pizza based on whole grain flour belongs to the category of healthy food products.

Test components:

• whole grain flour – 1 cup;
• half a glass of water or milk;
• olive oil – 3 tbsp. l.;
• 1 tbsp. l. honey;
• a quarter teaspoon each of baking powder, soda, salt.
• oatmeal - optional.

All products for filling are taken to taste. There is plenty of room for imagination here. You can use your favorite vegetables: zucchini, tomatoes, eggplant, bell pepper. In addition, you will need asparagus, rosemary sprigs, black pepper (ground), pesto and feta.

Cooking time – approximately an hour; calorie content – ​​about 200 kcal/100 g.

Milk, honey, and olive oil are added to the baking powder and salt mixed with flour. You can add a handful of oatmeal to the resulting homogeneous mass and mix again. The dough is left for 10 minutes.

A sheet of dough rolled out into a thin layer is covered with pesto. Place thinly sliced ​​vegetables on top and add freshly ground black pepper. The surface needs to be greased with pesto again to prevent the vegetables from drying out during baking. The pizza should be topped with crumbled feta cheese and garnished with rosemary sprigs. The pizza is baked until done at 180 degrees for about half an hour.

Meatballs with gravy - learn how to cook this dish correctly.

Take note of the recipe for salad with fried mushrooms, which will come in handy during Lent.

Lenten pie with apples and semolina - these recipes will be useful on the eve of Lent.

Pizza made from rye flour without yeast

Rye flour perfectly replaces yeast and wheat flour. Fresh tomatoes in sauce are much healthier than ketchup.

Test composition:

• rye flour – 250 g;
• 100 ml water;
• 40 ml olive oil;
• one tsp. salt;
• two tsp. spicy herbs.

Filling components:

• 10 champignons;
• half a bell pepper, red onion;
• one tomato;
• dry herbs, fresh parsley, salt, sesame.

For the sauce you will need:

• tomato (one large or two medium);
• a clove of garlic;
• salt.

Cooking time - a little over an hour; calorie content - about 137.98 kcal.

The dough is prepared by mixing all the ingredients. To work with the dough, it is better to wet your hands, as it is quite sticky. The dough, kneaded until smooth, is kept for half an hour under a napkin. On a table covered with flour, roll out a thin cake, the size of which should be slightly larger than the baking sheet.

The flatbread is placed on parchment, folding the sides. This is necessary to hold the sauce. Place the cake in the oven for 5 minutes at 180 degrees. After removing the cake, brush it with olive oil. The sauce is prepared in a blender. All ingredients for the sauce must be whisked. The finished sauce is evenly distributed on the crust.

To create the filling you will need thinly sliced ​​tomatoes and onions into rings, as well as thin slices of pepper. Champignons, cut into slices, are fried in vegetable oil.

All these ingredients are laid out on top of the sauce, sprinkled with sesame seeds, herbs and salt. Now you need to bake for 20 minutes. Finally, the pizza is decorated with finely chopped herbs.

Making pizza from rye flour dough

The ratio of water and flour is one of the very important points in baking bread, so let’s immediately measure out all the water we need according to the recipe, so as not to make a mistake later. So, pour a faceted glass of water to the brim. We will get 250 ml of water. And only then from this glass we pour some water into a small cup to dilute the yeast. Pour in the yeast, add a teaspoon of honey, stir and leave for 10 minutes. Keep in mind that yeast loves honey and can produce very high foam during this time.

In a large bowl, mix wheat and rye flour, add salt, vegetable oil, pour in the yeast, all the remaining water and mix everything with a spoon until the flour absorbs the water. I want to warn you right away: the pizza dough is quite sticky. I’m not a fan of kneading this kind of “Velcro” with my hands, so I kept the kneading time to a minimum. The quality of the finished pizza did not suffer from this. It seemed to me that she rose even better. In principle, if you really don’t want to knead with your hands, you can do it with a mixer with spiral attachments - the dough is soft, so you don’t have to make much effort to hold the mixer in your hands.

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Place the ball of dough in a bowl and cover with a lid. Yeast activated with honey rises the dough efficiently and quickly. An hour later it already looks like this. And this is quite enough for us.

The resulting dough can be used to make two large or three medium pizzas. I decided to make it big enough, especially for a group of particularly hungry comrades, so I took half the dough.

It is best to line a baking tray with baking paper. If there is no paper, then grease with vegetable oil. Sprinkle the baking sheet quite generously with flour, because our dough is sticky. It is also better to dust your hands with flour. Now you can tear off half the dough, shape it into a ball, place it in the center of the baking sheet and stretch the circle with your hands. Some people prefer to roll out the dough with a rolling pin, but I once read somewhere from very authoritative connoisseurs of Italian cuisine that this cannot be done, because it disrupts the structure of the gluten fibers (it is these fibers that hold the gas bubbles released by the yeast inside the dough) and since then I have preferred manual method.

There is a lot of dough, it stretches easily and does not form holes. In the middle it is very thin, and at the edges of the circle it turns out thicker - just what you need for pizza.

I chose the simplest filling. Cheese, tomatoes, dried herbs and nothing else. Ideally, Mozzarella cheese is desirable, but we are terribly far from ideal, so we use regular Gouda. 100-150 grams on a coarse grater. Pour it onto the circle, leaving the edges about a centimeter wide free.

Cut the tomatoes crosswise into thin slices. We lay it out beautifully in a circle.

Sprinkle generously with a mixture of Provençal herbs. I usually use regular dried oregano, but this time I didn't have any. The finished mixture is quite decent. In addition to oregano, there is also basil, thyme, mint, and marjoram. A wonderful bouquet of fragrant herbs.

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Place the pizza in an oven preheated to 220 degrees for 30 minutes. During this time, the sides have time to rise perfectly and become covered with an even crispy crust, and the center of the pizza is well baked.

This is not quite traditionally Italian, but really tasty pizza, just super! Try it