Twist on creativity: A recipe for Skinny Pizza Dough morphs into Danish, chicken bites and even pizza

My Skinny Pizza Dough recipe is the most popular recipe on my blog to date. It’s the perfect pizza dough to make at home that consistently gives restaurant-quality results. It’s so delicious and versatile that I created my first cookbook focused on all things Skinny Pizza Dough. From sweet to savory, soft to crispy, this dough is multifunctional and worth keeping on hand throughout the week.

Over the years, I’ve made several versions of Skinny Pizza Dough: gluten-free, cottage cheese, chicken crust, low-carb and vegan versions, which are all equally tasty and help accommodate different diets. I always suggest preparing the dough the day before you use it, giving it plenty of time to rise and gain flavor. If you’re not a planner, don’t worry. This is still delicious when used on the same day. The whole batch makes about four to five individual-sized pizzas, and any leftover dough can be stored in a container in the fridge for up to seven days. Below are three recipes that I highly recommend trying that showcase just how versatile this dough is. Farmers Market Pizza is perfect for the season by helping you use up your farmers market finds. Blueberry Danish are slightly sweet, fresh and light with a golden crispy bottom. The buffalo chicken bombs are small bites of heaven packed with flavor and quick to throw together.

Finding foods I love and enjoy is key to my long-term success as someone on a weight-loss journey. My dough has remained a staple along my journey and has become a part of so many others for good reason. This recipe proves that you can eat a balanced diet and incorporate the foods you love (hello, pizza!) while losing weight.

Here is the original recipe for Skinny Pizza Dough to make the following recipes.

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Skinny Pizza Dough

2 cups self-rising flour

½ cup nonfat Greek yogurt

1 teaspoon yeast

1 teaspoon salt

½ to ¾ cup water

In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of ½ cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together. The dough will be sticky, but should not be wet.

Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.

Makes 4-5 (individual) pizzas

— Biz Velatini

Skinny Pizza Dough Farmers Market Pizza

5 ounces skinny pizza dough

2 tablespoons Alouette crème de Brie

⅓ cup fresh corn cut off the cob

½ cup shredded zucchini

¼ cup part skim mozzarella

1 tablespoon fresh basil

Heat the oven to 500.

On parchment paper, roll the dough out into a circle. Spread the Brie onto the base of the pizza and top with cheese, zucchini and corn.

Bake for 10 minutes, or until the cheese is golden and bubbly.

Let cool slightly and top with chopped basil.

Makes 1 (individual) pizza

— Biz Velatini

Skinny Pizza Dough Blueberry Danish

For the filling

1 cup blueberries (fresh or frozen)

1 tablespoon cornstarch

½ cup water

1 tablespoon noncaloric sweetener

2 tablespoons lime juice

For the Danish

8 ounces skinny pizza dough

1 cup very berry lime sauce

1 tablespoon decorative sugar

1 egg yolk + 1 teaspoon water for egg wash

Heat the oven to 375.

Roll out the dough into two rectangles.

Divide the very berry lime sauce between the two.

Roll up lengthwise.

Cut each rectangle in half.

Starting at the bottom, roll the dough into a circle, pinching the dough together so it holds together.

Place on a baking sheet sprayed with avocado oil.

Brush with egg wash and sprinkle with decorative sugar.

Bake for 18-20 minutes, or until golden

Makes 2 Danish

— Biz Velatini.

Skinny Pizza Dough Buffalo Chicken Bombs

8 ounces skinny pizza dough

4 ounces cooked chicken breast, diced

2 tablespoons buffalo sauce

1 ounce part skim mozzarella

½ ounce blue cheese

1 tablespoon poppy seeds

Cilantro, for garnish

Heat the oven to 425.

Divide the skinny pizza dough into 4 two-ounce balls and roll each into a 5-6 inch circle.

Mix the chicken, buffalo sauce and cheeses together.

Divide that mixture between the four circles, and bring the dough together at the top and pinch to close.

Flip over so the seam side is down, put on parchment-lined cookie sheet and press down slightly to secure the seam.

Spray with avocado oil spray and sprinkle with poppy seeds.

Bake for 14 minutes.

Garnish with additional drizzle of buffalo sauce and chopped cilantro.

Makes 4 chicken bombs

— Biz Velatini