Homemade pizza is not that hard. The key to "low fat" pizza is homemade pizza dough and vegetable toppings. I recommend broccoli, bell pepper, yellow squash, tomatoes, onion and jalapenos for toppings. I also recommend a pizza stone be used to bake the pizza so it will have a crisp crust. But now to the pizza dough.
2 1/4 tsp of dry yeast
1/4 cup warm (105 to 115 degrees) water
2 cups bread flour
2 tsp sugar
1 tsp salt
2/3 cup skim milk
Start by dissolving the yeast in warm water. I use a Pyrex cup for this.
In the bread machine dump the flour, sugar, salt and skim milk. Pour in the dissolved yeast.
Use the dough cycle on your bread machine. You don't have to leave it in for the full dough cycle. It is ready after about 45 minutes minimum.
Adjust the oven to 250 degrees and place a pizza stone in to warm. Let the pizza dough "rest" for about 30 minutes in the bread machine. Using oven mittens, take the stone out of the oven. Lightly flour the pizza stone and then roll out the dough on top of the stone. This is easier than rolling it out on a flat surface and trying to transfer it to the stone.
For the tomato paste I like Contadina brand Italian Paste. I use 3 ounces for one pizza. Add 2 tsps of olive oil to the paste. With a garlic press add one clove of fresh garlic. Smear the tomato paste on top of the dough once the dough is on top of the warmed pizza stone. Then add about 3 tbs of (non-fat) parmesan cheese over the paste. Next add toppings and cook till done (about 30 minutes at 350 degrees).
Top with grated mozzarella cheese after removing the pizza from the oven. Open the wine and enjoy.
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