This is the easiest, quickest, no rise pizza crust. With just two ingredients, Greek yogurt and self-rising flour, you can have homemade Caprese pizza for lunch in under 20 minutes.Jump to Recipe
The calories for 1/4 of this pizza is only 100! This pizza also has 6 grams of protein, 12 grams of carbs, and 2 grams of fat. This makes for a delicious high protein, low fat lunch!
Of course, you can definitely eat the entire Caprese pizza for a 400 calorie lunch, which I totally did.
While I’ve shared this pizza crust before here, I can never get enough of it. It’s one of the easiest ways to have a quick homemade pizza that I’ve ever tried.
This pizza crust shows up in my meals again and again, because it’s really that simple! Sometimes I make it with the same toppings. Sometimes with different toppings. And sometimes, when the season changes, I change it up again!
So, with tomatoes in season (I’ve got 4 tomato plants in my garden right now), I wanted to make a Caprese style pizza!
What is Caprese Pizza?
When I think of Caprese, I think of fresh mozzarella, fresh tomatoes, and some greens like basil or arugula. Put these fresh ingredients on a pizza crust, and you’ve got Caprese pizza.
Traditional caprese also uses a balsamic vinegar reduction. I realized after noticing how high the calories can get on the reduction, I didn’t want the balsamic. You can totally drizzle balsamic on your Caprese pizza, but honeslty, it was so yummy without it, I don’t think it needs it.
As I mentioned, the quick, two ingredient Greek yogurt pizza crust is a favorite recipe of mine. I always have the ingredients for it, and you don’t have to wait for the crust to rise at all.
For this pizza, I decided to pre-bake the crust. Mostly, I didn’t want the juicy tomatoes to make the crust soggy.
The Mozzarella cheese
The last time I was at costco, I got the fresh mini mozzarella balls snack packs. Each little pack has 3 mozzarella balls, and a total of 70 calories for the full package. I sliced the balls into discs that could lay flat on my crust. Perfect for Caprese pizza!
Because I had those cute little mozzarella balls, I also wanted to use cherry or grape tomatoes. I sliced these in half to lay flat on the pizza, but I also roasted them for 7 minutes in the oven! Don’t miss this step if you enjoy warm, carmalized tomatoes! They are my favorite right now.
I sliced the tomatoes and put them on a cookie sheet lined with foil. I sprayed the tomatoes with cooking spray, and sprinkled with salt. Then, I cooked them at 425 for about 7-8 minutes. This turned out great!
While basil is common with caprese, I had some arugula, so that’s what I decided to use. Just a few leaves, sprinkled on top of the pizza was perfect.
And that’s it! You’ve got to try this recipe for lunch!! You won’t regret it.
Quick and Easy Greek Yogurt Caprese Pizza
- 1/2 cup self rising flour
- 1/3 cup Nonfat Plain Greek Yogurt
- 2 ounces fresh mozzarella cheese balls sliced in thirds
- 10 small grape tomatoes sliced in half or thirds
- 5 small arugula leaves or basil leaves
- 1 shake Pizza Parmesan Seasoning
- Roast the tomatoes. Slice tomatoes in thirds. Assemble in a single layer on a foil lined cookie sheet. Spray with cooking spray. Sprinkle with salt. And Roast at 425 for about 10 minutes.
- Combined the ingredients for the crust. To get it to form a dough, use your hands. It doesn't need more liquid, it just needs to be kneaded.
- Roll out the dough on a parchment lined cookie sheet. Spray with butter flavored cooking spray and sprinkle with salt. Bake at 375 for about 8-10 minutes, or just until the dough turns golden brown. It doesn't need to be cooked all the way, but definitely keep your eye on it.
- Slice your mozzarella balls into flat rounds. I got 4 slices out of each ball! Assemble them on the cooked pizza crust. Add the roasted tomatoes and if you have the arugula leaves.
- Return to the oven to melt the cheese and finish baking the pizza. Cut into quarters and eat!!
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