Sometimes only pizza will do! So what’s stopping you? With this Four Seasons Pizza you can still eat pizza and stay within your Weight Watchers points. Yay!
This easy to make Four Seasons Pizza is 6 Smart Points per quarter pizza on Weight Watchers Freestyle / Flex plan. Half the pizza will set you back 12 Smart Points – well worth it I think!
Choosing a variety of toppings such as mushrooms (0SP), cherry tomatoes (0SP) salami (3SP), olives (1SP) and light mozzarella (1SP) mean that with this recipe the flavours are there but the points are not!
Of course you could bring the points down a bit by just using 0SP toppings but you’d really be missing out on a great flavour combination.
Serve your pizza with a green salad and a side of this low point coleslaw.
Tips for making 2 ingredient dough:
- Use a thick fat free Greek yogurt such as Fage. Drain off any excess liquid before adding it to the flour (pic 2).
- Use a spoon to mix the flour and yogurt together (pic 3) before using your hands to bring the mixture into a dough ball (pic 4)
- The dough should not be sticky (pic 5). I would highly recommend using a set of scales to measure your ingredients rather than using cup measurements. I have had too many fails when relying on cup measurements to make this dough.
- Place the dough on a sheet of baking parchment or a silicone mat if you have one (pic 6) and spread it out to a circle measuring roughly 12 diameter.
What I use to make this pizza:
These Silpat silicone baking mats, available from Amazon, are amazing! I use mine for all my sweet and savoury baking.
- Use store brought pizza sauce but remember to point it!
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Four Seasons Pizza | Weight Watchers
For the pizza base
- 180 g fat free greek yogurt the thick kind
- 200 g self raising flour
For the pizza sauce
- 100 g passata / tomato sauce
- 1 garlic clove (small) crushed
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch sugar optional
For the pizza toppings
- 20 g light mozzerella torn into small bits
- 4 cherry tomatoes halved
- 4 mushrooms finely sliced
- 6 olives finely sliced
- 2 slices salami torn into bits
- spray oil
- Preheat the oven to 200oC / 400oF / 180oC Fan.
- Spray the bottom of a frying pan / skillet with a light coating of Frylight. Add the sliced mushrooms and fry until they have softened. Remove the mushrooms from the frying pan and set them aside for later.
- Add the passata / tomato sauce into the frying pan, add the garlic, salt, pepper and sugar and simmer for a few minutes until the sauce has thickened slightly. Remove from the heat and set aside.
- Place the flour in a bowl. Add the yogurt and using a spoon stir till the mix starts to come together. Discard the spoon and use your hands to bring the dough into a ball. See tips section for more information about making fail proof dough!
- Spread a piece of baking parchment (or a silicone mat) on to a baking sheet and place the ball of dough in the middle. Use your hands to shape it into a 12 inch round base. Place on the middle shelf of the oven for 8 - 10 minutes until it is just beginning to colour then remove from the oven.
- Spread the tomato sauce evenly across the dough and add the toppings in quarters (like the photo) or randomly over the pizza if you prefer. Return to the oven for a further 8 - 10 minutes or until the mozzarella has melted and the base has turned golden brown.