Fat Free Pizza Recipe: Fluffy Crust Without the Oil

I developed this recipe to prove that oil isn’t necessary for a fluffy, crisp pizza crust. By using applesauce and sparkling water, the dough achieves impressive height and texture without any added fat.

Topped with a simple tomato sauce and fresh vegetables, this pizza delivers all the satisfaction of a classic version while keeping it light. The crust bakes golden and holds its shape beautifully, even with generous toppings.

Ingredients for Fat Free Pizza

Flour, applesauce, and sparkling water create this oil-free dough with impressive height and texture.

The applesauce replaces oil entirely—Mott’s or Tree Top unsweetened varieties work best. Sparkling water provides lift; San Pellegrino or any plain seltzer is ideal. For flour, King Arthur or Gold Medal all-purpose deliver consistent results. Yeast freshness is critical; check the expiration date and store unopened packets in the freezer for extended shelf life.

Short on time? Use rapid-rise yeast for a quicker proof. No applesauce? Mashed banana at a 1:1 ratio works (add a pinch of cinnamon to mask the flavor). For a gluten-free version, swap the all-purpose flour for Bob’s Red Mill 1-to-1 gluten-free blend. The cheese can be omitted for a vegan option, though the texture will differ slightly.

Dough can be prepared a day ahead and refrigerated—bring to room temperature before shaping. Baked pizza keeps well in the fridge for 3-4 days or freezes for up to 2 months. Reheat in a toaster oven to maintain crust crispness.

Step-by-Step Instructions for Fat Free Pizza

Here’s the method. Straightforward, tested, works every time.

Step 1: Activate the Yeast and Prepare the Dough

In a small bowl, dissolve the 1 package Active Dry Yeast and 1 tsp Granulated Sugar in the 0.75 cup Sparkling Water heated to 110°F. Let it sit for 5-7 minutes until it becomes frothy and doubled in volume—this confirms the yeast is active and ready to work.

In a large mixing bowl, combine the 3 cups All-Purpose Flour and 1 tsp Salt. Add the 0.5 cup Unsweetened Applesauce and the activated yeast mixture. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface.

Step 2: Knead and Let the Dough Rise

Knead the dough for 8-10 minutes by hand until it becomes smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands or the surface, add a small amount of flour, 1 tablespoon at a time. The applesauce replaces oil, so the dough may feel different but will still develop properly.

Place the dough in a lightly floured bowl, cover it with a damp kitchen towel, and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The sparkling water helps create a light, airy texture without any added fat.

Step 3: Prepare the Toppings

While the dough rises, prepare your toppings. Thinly slice the 1 whole Bell Peppers, 0.5 whole Red Onion, and 1 cup Mushrooms. Mince the 2 cloves Garlic Cloves and thinly slice the 0.25 cup Fresh Basil Leaves.

In a small bowl, mix the 0.75 cup Tomato Sauce with the minced garlic, 1 tsp Dried Oregano, and 0.25 tsp Crushed Red Pepper Flakes. Preheat your oven to 475°F to ensure it’s fully heated when you’re ready to bake.

Step 4: Shape the Dough and Add Toppings

Punch down the risen dough to release the air and transfer it to a lightly floured surface. Roll or stretch it into a 12-inch round or rectangle, depending on your preference. Place the shaped dough on a parchment-lined baking sheet.

Spread the tomato sauce mixture evenly over the dough, leaving a ½-inch border for the crust. Sprinkle the 1.5 cups Part-Skim Mozzarella Cheese evenly over the sauce, then arrange the sliced bell peppers, red onion, and mushrooms on top. Reserve the fresh basil for garnishing after baking.

Step 5: Bake to Perfection

Bake the pizza on the middle rack of the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and starting to turn lightly golden in spots. The applesauce in the crust will give it a slightly crisp edge while keeping the interior soft and fluffy.

Remove the pizza from the oven and let it cool for 2-3 minutes before sprinkling with the fresh basil. Slice and serve immediately while warm. The crust should be light and airy, with a satisfying chew, and the toppings perfectly cooked without any added fat.

Best Sauces and Condiments for fat free pizza

Classic Tomato Sauce

I start with a simple tomato sauce base—0.75 cup of low-sodium or homemade sauce mixed with 2 minced garlic cloves and 1 tsp dried oregano. This keeps it light while adding depth of flavor. A pinch of crushed red pepper adds subtle heat. 🍅

Pesto Drizzle

For a fresh twist, I blend 1 cup fresh basil, 2 tbsp lemon juice, and 1 garlic clove into a bright pesto. Drizzle it over the pizza after baking—it pairs beautifully with the part-skim mozzarella and veggies. No oil needed!

Balsamic Glaze

A 2 tbsp balsamic glaze (reduced from ½ cup balsamic vinegar and 1 tsp honey) adds a sweet-tart finish. Brush it on the crust edges before baking for a glossy, caramelized touch. It complements the bell peppers and onions perfectly.

Spicy Sriracha

I love adding a 1 tbsp sriracha swirl to the tomato sauce for a kick. It balances the sweetness of the applesauce crust and enhances the mushrooms’ earthiness. Adjust to taste—this pizza can handle the heat! 🌶️

Garlic-Herb Oil

While the crust is fat-free, a post-bake drizzle of 1 tbsp garlic-infused olive oil (optional) adds luxury. Skip it for strict fat-free, but it’s a game-changer for flexibility. I use Boyajian’s garlic oil for convenience.

Frequently Asked Questions