Pizza crust is almost always low in fat. Some of the ready pizza crust brands have only 1 gram of fat per serving. Commercial pizza sauces are all right, but don’t forget to check the labels and get a fat-free brand. You can also use pita bread, which is very low in fat.
To make a fat-free crust, use this recipe:
1 package active dry yeast
1 cup warm water
1/8 tsp sugar
3 to 3 and ½ cups all-purpose flour
1 tsp salt
cornmeal
Mix yeast, warm water, and sugar, and stir until yeast dissolves. When small bubbles form, add to flour and salt. Stir (or process in food processor if available) mixture until a ball is formed, then knead for about 10 minutes. If the dough is too sticky, add more flour gradually. using cooking spray, lightly oil a bowl , then add dough, cover and place in a warm spot. Let it rise until it doubles in volume, about 30 minutes to 1 hour.
Punch down, remove from bowl, and knead an additional minute or two. On a baking pan sprinkled with cornmeal, stretch the dough out, keeping it thin in the middle and thicker around the outside edge.
Heat oven to 425 F. For crisp crusts, bake it for about 8 minutes before you add toppings, then fill it and finish baking for an additional 8 to 10 minutes.
For the toppings, depends in how lowfat or fat-free you want it to be. . . you can use fat-free, lowfat or regular cheese: vegetables, like mushrooms, peppers, onions, will not add any fat to it: as for meat, if you really need it, use tuna, chicken, or even better, one of the deli “meats” made from veggies I mentioned before in this manuscript.
