I use Chef Boyardee cheese pizza mix. Quick and easy and I love the sauce! It has a yeast dough but all you do is stir, let rise 5 minutes, and spread out. 1/4 of a pizza is 260 calories if made like the box says. I make it and add 5 ounces of part skim mozzarella and 3.5 ounces ham or Canadian bacon. This gives you 376 calories in 1/4 of a 12 inch pizza. This recipe is in Sharon C.'s., my Public cookbook in Sparkrecipes. This is not to say that I don't do Pizza Hut when I can (I like their sauce too!). I do like DiGiorno but haven't tried the 200 calorie ones.
Body Fat %: 0.0
Fitness Minutes: (90,908) Posts: 2,496 10/12/11 10:30 P
I have a favorite pizza dough recipe I've used for years that I got from an old Betty Crocker cookbook. It has you use yeast in the dough, but it doesn't have to rise for an hour & be kneaded (like when making a loaf of homemade bread.) You can use it for thin crust or thick crust pizza's. Our favorite is the thick crust. I've used WW flour or unbleached white. I've gotten rave reviews whenever someone has tried it for the first time. Really, tho, it's very simple.....just kind of a messy process on the hands. But, if you don't mind that part it, it's all good.
I've had my moments of liking the convenience of take out or frozen pizza's as well. But, DH prefers the homemade variety.
Oh, I love papa murphy's delite pizzas. I was just hoping that someone had a lower calorie option. I think I will try the DiGiorno's 200 cal pizza. But, I'm still looking for a lighter calorie pizza crust that I can put my own lowfat cheese and toppings on.
We have pizza at least once a week, sometimes i will make homemade thin crust, toppings are combination or chicken with spinach, and sometimes i get lazy and get a take and bake thin crust. i like papa murphys thin delite mediteranian chicken.
SP starting weight 240 Goal weight 180
Pounds lost: 23.0
Fitness Minutes: (71,287) Posts: 18,061 10/10/11 10:07 P
We don't make or order pizza. We've been eating the Digourno(?) 200 calorie pizzas. They're delicious.
Julie SP member since June 2007
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CINDYRAMIE has a question after reading last weeks' Question of the Week:
What do you use for pizza dough?
for me: I'm still trying to figure that out. My last pizza dough was made from a gluten-free, yeast-free recipe. Tasted fine. However, leftovers (kept in the fridge) were very dry. If I order out, I get a thin crust, no cheese, veggie pizza.
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