Thin Crust Pizza Recipe
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This thin crust pizza is a delicious option for dinner and a fun way to get others into the kitchen with you to help prep!
If you love pizza, but think you have to give it up to be healthy, think again!
About a year ago, I was making pizza for dinner. I chopped all my veggies and put my beautiful pizza together and in the oven. I pulled it out, served it, and we ate it. It was fabulous! The catch?
It didn’t have any cheese! We had eaten almost all of it when I realized I hadn’t put any cheese on the pizza. I was shocked that we hadn’t noticed. But it got me thinking. If you don’t really need all that fattening cheese to have a tasty pizza, why put it on there?
I’ve been making this low-fat pizza ever since. And every time I do, it’s an absolute hit.
THIN CRUST PIZZA RECIPE
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- 1 packet active dry yeast
- 1 cup warm water (100-115 degrees F)
- 2 cups whole wheat pastry flour
- ¼ cup ground flaxseed
- 1 tsp. salt
- 1 tbsp. honey (maple syrup if vegan)
- 2 tbsp. Italian seasoning (see link above to make your own)
- 2 tbsp. garlic powder
- 15 oz. can tomato sauce (no sugar added)
- 1 tbsp. Italian seasoning (see link above to make your own)
- 2 tbsp. garlic powder
Pizza Topping Suggestions:
- 2 cups chopped red bell peppers
- 2 cups sliced or finely chopped zucchini (grating them works too!)
- 8 oz. sliced mushrooms
- 1 ½ cups chopped red onion
- 9 oz. organic tofu (if vegan or vegetarian)
- ½ lb. clean, fresh spinach
- ½ cup parmesan cheese
- Preheat oven to 350 degrees F.
- Place the yeast in a large mixing bowl, and add water. Set aside.
- Chop and prepare all your toppings.
- Make the dough. Combine all dough ingredients with the yeast mixture. Knead until you have a nice firm ball of dough. Let stand, covered with a towel, for about 10 minutes.
- When the dough has set, spray a cookie sheet with a light coat of olive oil spray, and press the dough out until it covers the cookie sheet. This may take a few minutes.
- Place in your preheated oven for about 15 minutes, or just until dough is cooked through. Try not to let the edges brown. It may help to lightly lay some aluminum foil over it as it bakes.
- Make the sauce. When the dough is finished baking, remove it from the oven, and spread the sauce over the crust. (Careful, the pan is hot!) Distribute your veggies evenly over the sauce and dough, and return the entire thing to the oven. Bake for approximately 20 – 30 minutes, or until vegetables are cooked. Again, you may want to use some foil over the top as it bakes to keep the edges of the dough from getting to brown.
- When the pizza is finished baking, remove from oven, allow to cool slightly, sprinkled with parmesan and cut into twelve pieces.
- Bake the crust for 10 minutes. Cool completely. It's best to freeze the dough without any toppings. But if you really want a "ready-to-go" pizza, add all toppings except the basil and tofu (if using). Cover with plastic wrap and freeze for up to 3 months.
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
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I really like this recipe, it seems so easy. only one question? do you knee the dough by hand or machine? if by hand, how long it takes? thanks
Yes, I kneed the dough by hand. Just long enough to get it properly mixed. I don’t really have a time limit. I just mix until I have a nice smooth and well mixed dough. You could do this by machine as well. Just keep an eye on it. Once it’s mixed, you’re done! Won’t take long at all in a machine. It goes pretty quick by hand as well.
Thanks for asking!
I just found your blog through the “what’s cooking blog” site. Seems like we have some similar interests 🙂
Nice to meet you!
Nice to meet you too Stephanie! Thanks for stopping by!
Making this tonight! 🙂 Can’t wait!
Making this tonight, can’t wait!
Do you have the NI for the crust alone?
Mel – It’s just a pita. I buy the whole wheat ones at Whole Foods and Trader Joes.
Could I use this crust for a pizza roll? I’m trying to clean up a pizza “roll-up” recipe.
Jill – I’m not sure what a pizza roll is! Can you describe it?
Instead of baking the crust flat, you roll it up with the toppings on the inside. (Looks like a “pumpkin roll” but pizza style.)
Jill – wow! Sounds amazing! Not sure this recipe would work for that though. But try this recipe: https://www.thegraciouspantry.com/clean-eating-pizza-dough/
Jill – You bet!
I’m going to make this paizza for supper tonight, but I have one quick question. I have whole wheat flour (not pastry flour). Is the amount of flour used the same or different? Thanks for a great blog!
Lynette – I would use the same amount of pizza. Just know that the dough will be a bit more course in texture. Hope you enjoy the recipe!
Hey there, back again for another recipe for our long weekend up north (and hockey playoffs!) What size was your cookie sheet?
Christine – A standard sheet. I buy the restaurant grade sheets from a restaurant supply store.
Is there a special reason for putting honey in the dough? I always make my pizza crusts with just flour, yeast, salt and water. I do use SAF instant yeast, as you don’t have to proof it in water, just add it with the flour.
Marlene – The honey (sugar) helps the yeast. If you can do it without the honey, that’s great!
I used this crust for a delicious appetizer veggie pizza. Could easily be made vegan if you sub agave for the honey ;).
Kelsey – Fabulous!!! I’m so happy you enjoyed it! 🙂
Okay, so I made this for dinner tonight and ohmygosh was it divine! My husband wanted to eat the whole pie, my daughter wanted to drink all the sauce, and all of us loved the final product! Thank you once again for another fabulous recipe!!!
Sandy – Haha!! Glad you all enjoyed it!
What is the temperature for the baking?
Honestly, I would just leave it out. But if you really want seeds, maybe try sesame or sunflower…. Anything you can eat right now will work.
I love this crust! It is so easy and tastes great! I prefer it with the seasonings, but my family prefers it without. I have used it serveral times for pizza and pizza pockets. Thanks so much for sharing this recipe!!
My kids and I just put this pizza together…the kids made personal pans with all the fixings that they like…They really enjoyed making it…. I will let you know if it is a big hit here….i am suspecting it’s gonna be!
Amy – Fantastic! I hope it is!
I’ve made this crust twice now, and it’s been very wet and I’ve had to add flour both times. Is that normal or am I doing something wrong?
Sheena – I’m not really sure. Are you using the exact ingredients specified? You can certainly start with 1/2 cup water and add more as needed.
I am! The weather has been extremely humid here lately. I’m wondering if that is part of my issue. It’s turned out great when I just knead in extra flour. Yesterday, I omitted the garlic and Italian seasoning and used it for a crust for Mexican pizza. My kids thought it was great!
Sheena – Humidity will definitely change things. So will altitude. Glad to know everyone liked it! 🙂
Just made this still chewing as I type…..it’s delicious!!!! Thank you thank you thank you!!!
Ludi – My pleasure! 😀
This was my second attempt for this recipe. It was very tacky when handling. Most of the dough was washed down the drain because it was stuck on my hands. Used about two more cups to be able to knead the dough. Very disappointed!
Jennifer – Did you change anything at all?
Do you think this would work for a grilled pizza?
Denise – I firmly believe that you can grill just about anything if you go about it the right way. You may have to watch this a little bit to be sure the bottom isn’t burning. If you do start to see that happen, I would just put some foil under it and put it up as high as you can on the grill (depending on the type of grill you have). I haven’t tried it myself yet with this recipe, but it’s worth a shot!
Thanks! I might try it this weekend…we love grilled pizza!!
Denise – Great! Let me know how you like it!
I was wondering if I can skip the active yeast? Id like to make this a pizza crust that aids in lactation which the flax seed is great for, but qas curious if I could use Brewers Yeast instead? Your thoughts?
Allison – You can try it. I mean, it’s a thin crust dough. So rising isn’t really required. Let me know how it turns out!