• 1 bag bagels
• 1 can pizza sauce
• 1 package pepperonis (and any other toppings you enjoy)
• 1 8 oz bag shredded mozzarella cheese

Preheat oven to 350 degrees. Tear bagels in half and place on a cookie sheet cut side up. Spread pizza sauce on each one. Put pepperonis on each bagel, then cover with shredded cheese. Bake in oven 5-10 minutes, until cheese is melted.

• 1 Slice Of Bread
• 2 Tbs. Pizza Sauce
• Grated Cheese
• Butter

Lightly butter one side of the bread and place I the baking pan. Spread the pizza sauce on the bread and add cheese. There is no limit to how much or how little cheese you can add, its YOUR pizza! Place the pizza into the oven for 350 degrees and cook until the cheese melts.

TIP:
Feel free to add your pizza favorites: Pepperoni, Onion, Olives, Ham, Pineapple, Mushroom ect.

• 1 canister biscuits
• 1-2 cups pizza sauce
• 1 package pepperoni
• 1 8 oz. bag mozzarella cheese

Preheat oven according to directions on canister. Place biscuits on baking sheet about 2 inches apart. Spread pizza sauce on each biscuit. Put 3 pepperonis on each biscuit. Cover each biscuit with cheese. Bake for 5-10 minutes, until biscuits are brown and cheese is melted.

This pita bread pizza recipe is fun to make, it’s healthy, and it’s something you can teach your kids to make. It’s also great because you can make it in the oven, in the toaster oven, or the microwave – it’s very versatile! Like traditional pizza, there are hundreds of varations too!

Ingredients you’ll need:

• 3 full 6″ pita breads
• 1/4 cup choppped onion
• 1/4 cup sliced mushroom
• 1/4 cup chopped green pepper
• 2 cups shredded mozzerella cheese
• 1 cup pizza sauce

Pre-heat the oven to about 425 degrees. Then cut the pitas in half and spread pizza sauce over them. Add the mozzerella cheese and veggies an bake about 6 minutes or until cheese is melted. Cut each round into 8 pieces and serve as an appetizer or eat as a snack! Only about 25 calories per slice! Teach or help your kids to make these, it’s a great way to get them involved in making their own food!

Do you want to make homemade pizza dough from scratch with your favorite toppings? What about some garlic butter or butter parmesan crust just like at the pizza parlor? Worried that you won’t be able to make your own crust and have it taste as good as the restaurant? You can – and it won’t even take that long. This picture is the pizza we had for dinner tonight!

Making good food is trial and error, especially when you’re going to make something from scratch. I’ve made homemade pizza hundreds of times. I’ve made it using frozen pizza crust, boboli (pre-made and baked) pizza crust, and (dry mix) pizza crust in the box. I’ve even made homemade pizza crust with wheat, semolina, and white flour. This recipe is a combination of all I’ve learned over the last 25+ years of making pizza at home. This recipe makes 2 large pizzas.

What you’ll need:

• 4 packets/boxes of (dry) pizza crust mix (and brand)
• 2 cups warm water (about 115 degrees)
• 1 Jar pizza Sauce
• 3 packets Sargento’s Sun-dried tomato and basil mozzerella shredded cheese
• garlic powder
• Italian seasonings
• minced garlic
• Pizza toppings (pepperoni, canadian bacon, mushrooms, onion, green pepper, whatever you like!)
• 2 large pizza pans – preferably with small holes throughout for aeration.
• 1/4 cup extra virgin olive oil

When you buy store bought pizza crust what usually happens is you mix each dry mix crust with some hot water into a ball, and then let that stick mess rise, then you smash it onto a cookie sheet and bake it with sauce, toppings, and cheese for about 15 minutes. What you get is a more like a “bread pizza” because it’s so darn doughy. I’ve also made pizza crust from absolute scratch too – but that can take time. I’ve developed a hybrid of these two things that is still pretty quick, but yields a pizza crust that is just about as close as you can get to the pizza parlor as possible.

Get a large mixing bowl and put the 4 packets or boxes of dry mix pizza crust in. You can use any kind you like, Robin Hood or Jiffy are both great. Next add about 2 tbsp of garlic powder to the bowl (if you like garlic – we do!), and then add 2 tbsp of Italian seasonings. Mix up these dry ingredients, and then begin to add the 2 cups of water. The water can’t be more than 120 degrees or you’ll kill the yeast, but it shouldn’t be so lukewarm that it doesn’t grow fast enough. A good indicator is the water should be hot enough to be able to stick your finger in it – but just barely. Add the water bit by bit until it’s all added and the mix in the bowl is in a ball. Spill a cup of flour out onto the counter. Place the doughy mixture on top of that on the counter, and then spill the remaining cup of flour on top.

You’re going to knead the dough with the balls of your hands, push, flip, push, flip, working in the loose flour until it’s all gone. It usually takes about 5 minutes to knead the flour in, and then continute to knead an additional 3-5 minutes and the dough with be a bit elastic like play-doh. Sprinkle extra virgin olive oil around the large mixing bowl, place the dough in the bowl and roll over and over until coated. Wrap the bowl in saran wrap and then place a kitchen towel over the top. I usually pre-heat the oven to 150 degrees and place the bowl on top for 30 minutes, rotate 180 degrees, and then leave another 30 minutes. In that 60 minutes the dough will double in size.

When it’s ready, remove the towel and saran wrap – and punch down the dough one time in the middle of the towel. Cut the dough in half with a sharp knife. Take one half of the dough and begin to stretch it in your hands from the middle out to the edges as you slowly rotate it bit by bit 360 degrees over and over. Be careful to do it evenly and not stretch any way to thin as to make holes. Once you have it stretched to about 3/4 the size of the pizza pan, place it on the pan. Then, lifting up the edge, pull outward and stretch it towards the edge of the pan while rotating the pan around until the crust covers the entire pizza pan. Make sure that it’s even all throughout the pan, and then empty 1/2 of the pizza sauce jar onto the crust, and thin it out covering the pizza with the back of a tablespoon. Use the other half of the dough and do the same with the other pizza crust and the remaining sauce.

Pre-heat your oven to 500 degrees. Prepare your pizza toppings (cut your onion and green pepper if necessary, canadian bacon, etc). Use 1 and 1/2 of the packets of cheese on both of the pizzas. I like the Sargento cheese that’s already seasoned with basil and sun-dried tomatoes – it gives the pizza a great flavor! Add your toppings, and then the remaining cheese on top.

Cook in the oven 10 minutes, then check. If the cheese is not all the way melted it may need an additional 2-3 minutes. Be careful – 500 degrees is very hot and required to get a crust like the restaurant, but just a minute or two too long and you can burn it!

Once the pizzas come out of the oven – we melt 3 tbsp of butter and 1 tbsp minced garlic in the microwave for 45 seconds, and drizzle over the crust. You can do grated parmesan instead of the garlic if you like! If you make this pizza, come back and let me know how you do! Questions or something to add? Comment now!

This Sausage Stuff Pizza weight loss recipe is proof that you can eat well, and don’t have to starve to lose weight. It’s all about portion control and healthy food. Once again, eating this dinner tonight I almost couldn’t finish all the food – because it was so filling. I was as full eating this as I was eating half a pizza in the past. The difference is the “un-healthy” pizza I used to eat would make me tired and listless for 30 minutes will the carbs converted to sugar and ruled my bloodstream. Eating this meal I’m full – but I don’t feel like a coach potato.

Even if you’re not a very good cook, have limited cooking experience, or have never made a pizza from scratch – please TRY this recipe one time. Making a homemade pizza from scratch is NOT all that difficult, and the dough is so fresh and good! Your friends will be so jealous that your eating pizza on a diet – and only YOU have to know that it’s a weight loss recipe!

Here’s what the Sausage Stuffed Pizza ended up looking like when done:

Ingredients you’ll need for the Sausage Stuffed Pizza Recipe:

1 Pack of Chicken Sasusage (will explain below)
1 tsp sugar
1 1/2 c. lukewarm water
1 tbsp olive oil
4 1/2 c. all purpose flour
1 1/2 tsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Italian seasonings
1/2 large onion chopped
1/2 large green pepper chopped
1 lb white mushroom chopped (optional)
1 fresh garlic clove minced
1/2 c. skim (fat free) Mozzarella cheese
1/2 c. part skim Ricotta cheese
1/4 c. grated Romano or Parmesan cheese

Directions: Making the Sausage Stuffed Pizza is pretty easy, but you have make on a day when you have enough time set aside- because you have to make the dough in advance and let it rise for an hour before you can make the pizza. So with prep time and cooking time you’re looking at about 2 hours total. Another option is to make the dough the night before this meal, and let it rise in a ziploc baggie in the fridge while you’re at work – and then come home the next day and make the pizza.

The first thing you want to do is preheat your oven on the lowest setting (around 170 degrees usually). In a small bowl add your water, and then the sugar and yeast, and let it stand about 5 minutes. DO NOT use hot or cold water – it will either retard or kill the yeast, and it won’t rise.

In a mixing bowl add the flour, salt, and I add the garlic powder, onion powder, and Italian seasonings. Most people don’t do this – but it makes the crust so much better tasting! Next with a big spoon, your hand, or a sturdy (KitchenAid type) mixer (NOT a hand mixer) mix the dry ingredients while slowly adding in the sugar / water / yeast mixture – until it forms a ball. Continue mixing until just after it isn’t really sticky anymore against the sides of the bowl (knead it a bit, can take 10-15 minutes). Spray the sides of the bowl with a little non-stick spray, cover with saran wrap and place in middle of the stove which is pre-heated at 170 degrees. Your other option is to put in a ziploc baggie (gallon sized) and put in the fridge overnight for the next day.

When you’re ready to make the pizza preheat your oven to 500 degrees, and then take your chicken sausage and cut the casings off. They make chicken sausage that you can buy at the store, usually sold in the brat section, and you get 5 in a pack (like a half pack of hot dogs). If you can’t find that, use sweet Italian turkey sausages. Put 4 of the sausages in a saucepan (2 if using the larger turkey Italian kind), cook for 5 minutes – chopping up into bit sized pieces with a spatula as you go. When down, remove the contents from the pan and put in a bowl at the side.

Chop your onion and green pepper, and add back into the empty pan (without washing) from the sausage. If you like mushroom, chop and add that as well. Cook about 10 minutes on med-low heat, and in the last minute add the chopped clove of garlic. Remove from pan immediately when done and add to large mixing bowl – and let sit to cool until the dough is ready on the pizza pan.

When the dough is ready (one hour on the stove, overnight in the baggie), punch down with your fist and then cut in half. Sprinkle a surface with flour, turn the dough onto the surface, and then knead it into the flour, roll it out into a 12 inch circle. Turn it out onto a pizza pan (at least 12″).

Now in the large mixing bowl add the cheeses, and then mix well with the cooked veggies. Turn the contents of the bowl out onto the pizza crust and spread within a 3/4 inch of the edge. Then do the same with the second half of dough you did with the first, roll out into at least a 12″ circle on the floured surface, and then place on top to complete your pizza! Cut 5 two inch slits in the top (like you would a pie), and then cook in the oven for 15 minutes on 500 degrees until golden brown.

Remove, cut into 8 pieces, and serve. We all ate 2 pieces each for dinner. If you think about the amount of filling and crust on top and bottom – that’s the equivalent of 4 pieces of pizza, which is what makes this meal so filling! And the use of light cheeses, and because we sautéed the vegetables when making the filling – there was absolutely no need for pizza sauce at all!

The Sausage Stuffed Pizza recipe was a hit in our house, and it’s still shocking it’s a weight loss recipe!