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How much do you like pizza? For me, a thick crust, lots of cheese and loads of pepperoni on a pizza is the way to my heart.
So, when I first started Weight Watchers Freestyle, I thought I would have to give up pizza for sure. Then, when I came across the recipe for 2 ingredient dough, I was intrigued.
And then I made the dough – and was hooked. But, I must admit that I make the dough with 4 ingredients instead of 2. The result? A higher rising thick dough that results in a thicker pizza crust for the same amount of points.
So imagine what freezer recipe we are making on Week 4’s low point Weight Watchers make ahead freezer meals? If you guessed pizza, you are correct.
Let’s start making the low point Weight Watchers recipes for make ahead individual pepperoni pizzas and pizza sauce.
Low Point Weight Watchers Recipes Make Ahead Freezer Meals
4 Ingredient Thick & Chewy Pizza Dough
1 Cup of Nonfat Plain Greek Yogurt (I use Fage)
1 Cup of Self Rising Flour (I use Gold Medal)
Teaspoon of Baking Powder
1/2 Teaspoon of Salt
DIRECTIONS:
- Combine all ingredients together in a bowl.
- Mix thoroughly until combined in the bowl. Turn dough out onto a flour topped surface. Use a dough scraper and keep turning dough over until it is smooth and combined well with the yogurt. You may have to add a bit more flour until dough comes together.
- Form dough into a flattened circle. Slice evenly into 4 pieces.
- The entire mound of dough is 11 Freestyle Points. Each piece of dough is about 3 Freestyle Points.
- Spray 4 individual pizza pans with vegetable cooking spray.
- Flatten each circle and put into each pan. Using your fingertips or the pizza roller, s t r e t c h the dough out to the edge of the pan. Prick dough with a fork a few times on each crust.
- Preheat the oven to 400 degrees. When oven is at 400 degrees, put all pans of dough into oven for 10 minutes.
- While the dough is in the oven, it may rise up, simply take a fork and poke it and it will deflate.
- After the ten minutes are up, remove from oven. When cool enough to handle, remove from pans and let cool on a rack until completely cooled.
PRINTABLE
- 1 Cup of Nonfat Plain Greek Yogurt (I use Fage)
- 1 Cup of Self Rising Flour (I use Gold Medal)
- Teaspoon of Baking Powder
- ½ Teaspoon of Salt
- Combine all ingredients together in a bowl.
- Mix thoroughly until combined in the bowl. Turn dough out onto a flour topped surface. Use a dough scraper and keep turning dough over until it is smooth and combined well with the yogurt. You may have to add a bit more flour until dough comes together.
- Form dough into a flattened circle. Slice evenly into 4 pieces.
- The entire mound of dough is 11 Freestyle Points. Each piece of dough is about 3 Freestyle Points.
- Spray 4 individual pizza pans with vegetable cooking spray.
- Flatten each circle and put into each pan. Using your fingertips or the pizza roller, s t r e t c h the dough out to the edge of the pan. Prick dough with a fork a few times on each crust.
- Preheat the oven to 400 degrees. When oven is at 400 degrees, put all pans of dough into oven for 10 minutes.
- While the dough is in the oven, it may rise up, simply take a fork and poke it and it will deflate.
- After the ten minutes are up, remove from oven. When cool enough to handle, remove from pans and let cool on a rack until completely cooled.
Freezer Pizza Sauce
1 Can of Tomato Puree (29 ounces)
1 Can of Tomato Paste (6 ounces)
1/2 Teaspoon Each of: Dried Basil, Dried Parsley, Dried Fennel, Onion Powder, Garlic Powder, Italian Seasoning, Red Pepper Flakes
1/8 Cup of Granulated Splenda
DIRECTIONS:
- Combine everything in a sauce pan over medium heat. Stir to combine everything well. Reduce heat to low and simmer for about 20 minutes, stirring occasionally.
- This makes enough pizza sauce to cover 4 individual pizzas + 1 pint left over for the freezer. The entire recipe on the BLue, Green & Purple Plans is just 2 SmartPoints.
PRINTABLE
- 1 Can of Tomato Puree (29 ounces)
- 1 Can of Tomato Paste (6 ounces)
- ½ Teaspoon Each of: Dried Basil, Dried Parsley, Dried Fennel, Onion Powder, Garlic Powder, Italian Seasoning, Red Pepper Flakes
- ⅛ Cup of Granulated Splenda
- Combine everything in a sauce pan over medium heat. Stir to combine everything well. Reduce heat to low and simmer for about 20 minutes, stirring occasionally.
- This makes enough pizza sauce to cover 4 individual pizzas + 1 pint left over for the freezer. The entire recipe on the BLue, Green & Purple Plans is just 2 SmartPoints.
Freestylin’ Personal Pepperoni Pizza
1 Recipe 4 Ingredient Thick & Chewy Pizza Dough
Freezer Pizza Sauce
24 Slices of Mama Cozzi Turkey Pepperoni (per pizza)
1/4 Cup of Kraft Fat Free Shredded Mozzarella Cheese (per pizza)
DIRECTIONS:
- Spread about 2 Tablespoons of Pizza Sauce over each crust.
- Arrange 24 Turkey Pepperoni Slices over crust and top with 1/4 cup of Kraft Fat Free Shredded Mozzarella Cheese on top of each crust.
- If eating immediately, preheat an oven to 425 degrees and bake for 10-15 minutes or until desired doneness.
- If preparing for the freezer, wrap each crust in plastic wrap. I use Glad Press n Seal. When wrapped securely, put crusts in a gallon size freezer bag and place in freezer. When eating frozen pizza, arrange on a pan lined with parchment paper and place in a preheated 425 degree oven for 15 minutes or until desired doneness.
- Each personal pepperoni pizza is just 5 Points. And though they look small, believe me, they are very filling. Since the dough is full of protein from the Greek yogurt, it packs a powerful filling punch. Enjoy!
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PRINTABLE
- 1 Recipe 4 Ingredient Thick & Chewy Pizza Dough
- Freezer Pizza Sauce
- 24 Slices of Mama Cozzi Turkey Pepperoni (per pizza)
- ¼ Cup of Kraft Fat Free Shredded Mozzarella Cheese (per pizza)
- Spread about 2 Tablespoons of 0 Point Pizza Sauce over each crust.
- Arrange 24 Turkey Pepperoni Slices over crust and top with ¼ cup of Kraft Fat Free Shredded Mozzarella Cheese on top of each crust.
- If eating immediately, preheat an oven to 425 degrees and bake for 10-15 minutes or until desired doneness.
- If preparing for the freezer, wrap each crust in plastic wrap. I use Glad Press n Seal. When wrapped securely, put crusts in a gallon size freezer bag and place in freezer. When eating frozen pizza, arrange on a pan lined with parchment paper and place in a preheated 425 degree oven for 15 minutes or until desired doneness.
- Each personal pepperoni pizza is just 5 Points. And though they look small, believe me, they are very filling. Since the dough is full of protein from the Greek yogurt, it packs a powerful filling punch. Enjoy!
I cannot tell you how excellent these pizzas are. If you have ever bought frozen Weight Watchers brand pizzas over the years, these are way better. These are so filling, the crust is chewy and delicious and don’t get me started on the spicy pizza sauce.
If you would like to see all the other make ahead freezer low point Weight Watchers recipes from the last 3 weeks, you can find them below:
Erika says
Hey, Dee Dee!! I just stumbled on your page from a WW facebook page (I don’t remember which one). This is amazing!!! I love that you recipes and menus are real. They don’t have any weird food or things that would be too hard for someone to realistically make at home. I started my WW journey in February of 2017. I lost 65 pounds before Freestyle came into play. Once Freestyle began, I didn’t truly understand what I was doing. I gained and lost the same 5 pounds for about 3 months before completely giving up. I have basically maintained my weightloss for almost a year. I want to get back on the wagon, but don’t truly understand Freestyle. I know you said that you have lost 75 pounds on Freestyle. Is there somewhere on your page that truly explains it and how in the world you lose weight by eating zero point food? Zero points still equates to calories, so I just don’t understand how that works. I have gained 20 pounds back and want to continue my weightloss journey. I am starting with your sample meal plans. Thank you so much for taking the time to do this!!
[email protected] says
Erika, welcome! I joined when Freestyle began. When I do the 0 Point Menus, I always say in the post that this is just a “base”. You have to add your points in throughout the day so you are not eating 25 pounds of chicken, Greek yogurt or watermelons. There are still calories in these foods so if you are not burning the extra calories, you will gain weight – no matter what form the calories come in. So, be aware of that. I never go the entire day by eating 0 Point foods, that’s no fun. So, make sure you use your points. You can’t eat 0 Points all day then at night eat your allotment of points, that’s just overload (not to say that’s what you are doing), but this is where an overload of calories will come from along with a weight gain. Hope this explains it more
Erika says
Thank you!! I didn’t think I was eating an overload, but was getting frustrated, I will try your meal plans as a base and change things up as it fits my family and my taste buds. LOL!!! Thank you so much!!