Pizza! Who doesn’t love pizza? It’s chewy, saucy, cheesy and each bite is a delight to the senses.
Unfortunately, it doesn’t have the best reputation when it comes to being a healthy meal choice... but that changes today!
From merely switching up your crust type, keeping the amount of cheese in check or just throwing on some extra greens can really help to take the edge off that guilty pizza feeling.
Let's begin! I've got five recipes below for you to choose from! 🍕
1. Quick & Easy Classic Basil & Tomato Pizza 🍅🍕
Rejoice in the simplicity of pizza and try this simple but classy pizza.
- 1 (14-ounce) whole-wheat refrigerated pizza crust dough
- All-purpose flour and cornmeal, as needed
- Two large garlic cloves, sliced
- 1/2 cup pre-shredded part-skim mozzarella cheese (3 ounces)
- 1/4 cup grated Parmesan cheese
- 1 1/2 ounces prosciutto
- 3/4 pound assorted tomatoes, halved
- 1/2 cup fresh basil leaves
- 1/8 teaspoon crushed red pepper
- Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal and place dough on top; top with remaining ingredients.
- Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into eight pieces; serve.
Per Serving (2 slices): 318; calories, 8g; fat, 17g; protein, 48g; carbohydrate, 20mg; cholesterol, 575mg; sodium. (Full Nutrition)
2. Pepperoni Meatza. 🥩🍕
Pizza but not as you know it! Try swapping out your dough base for a meat of your choice and double down on the meaty goodness. Personally, I recommend using Turkey Mince as I have found it to crisp up the best in a skillet.
- 1 tablespoon salt
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes, or to taste (optional)
- 2 pounds extra lean ground beef
- 2 eggs
- 1/2 cup grated parmesan cheese
- 1 (12 ounces) package shredded mozzarella cheese
- 1 cup tomato sauce
- 1 (3.5 ounces) package sliced pepperoni, or to taste
- Preheat oven to 230 degrees C
- Mix salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl.
- Mix ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and seasoning mixture to beef; combine. Press the ground beef mixture into a 12x17-inch pan and spread out evenly.
- Bake in the preheated oven until meat is no longer pink, about 10 minutes. Drain grease.
- Set oven rack about 6 inches from the heat source and turn on the oven's broiler.
- Sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. Sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. Sprinkle remaining mozzarella cheese over pizza.
- Broil until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.
Per Serving (1 Slice): 506 calories; 27.8 g fat; 5.1 g carbohydrates; 56.5 g protein; 220 mg cholesterol; 2521 mg sodium. (Full Nutrition)
Image & recipe courtesy of Myrecipes.com
3. Thin Crust Fontina, Caramelized-Onion & Pancetta Pizza 🍕
This simple thin-crust pizza recipe comes to you from Chicago chef John Hogan. Heard of him? Me neither but he’s whipped up a great looking pizza for us all to try.
- Pizza Dough
- 1 teaspoon olive oil
- 1 1/2 ounces pancetta (Italian-style bacon) or Canadian bacon, chopped
- 8 cups sliced onion (about 3 large)
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon olive oil, divided
- 3/4 cup (3 ounces) shredded fontina cheese, divided
- Thyme sprigs (optional)
- Cracked black pepper (optional)
- Prepare the Pizza Dough according to directions.
- While dough is rising the second time, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat; add pancetta, and sauté for 2 minutes. Add onions, thyme, salt, and white pepper; cook 25 minutes or until onions are browned, stirring frequently.
- Preheat oven to 475°.
- Brush each prepared pizza crust with 1 1/2 teaspoons oil; top each with half of the onion mixture. Sprinkle half of the cheese over each pizza. Bake at 475° for 9 minutes or until crusts are crisp. Cut each pizza into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper, if desired.
Per Serving (2 Slices): 238; calories, 7.3g; fat, 8.6g; protein, 34.8g; carbohydrate, 16mg; cholesterol, 399mg; sodium. (Full Nutrition)
image & recipe courtesy of Popsugar.com
4. Cauliflower Pizza 🍕
A divisive choice for pizza alternatives but if you’re looking to enjoy the gooey, cheesy goodness of a pizza without the guilt of carbs, then this is a strong candidate.
- Nonstick spray
- 600g cauliflower, grated (about 1/2 a large head)
- 1 large egg, lightly beaten
- 300g shredded reduced-fat mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Kosher salt and freshly ground black pepper
- 60g tomato sauce
- 230g grape tomatoes, sliced in half
- 2 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper flakes
- Fresh basil leaves, optional
- Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF (Gas Mark 7).
- Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, 240g mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 60g mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
Per Serving (2 Slices): 272 calories; 14.5 g fat; 14.4 g carbohydrates; 23.6 g protein; 128mg cholesterol; 617 mg sodium. (Full Nutrition)
5. Fail-Proof Whole Wheat Pizza Dough
Not strictly ‘low calorie’ and by not strictly I mean not at all but that’s why there were four other suggestions before this one. Take this healthy dough recipe from and pile with toppings to your heart's content.
- 1 packet active dry yeast
- 1 cup warm water
- 1 tsp salt
- 1 Tbs Extra Virgin Olive Oil
- 2 cups Whole Wheat Flour plus 2 Tbs (and more for rolling out the dough)
- 1 Tbs Cornmeal for lining the pan
- In a small bowl pour packet of yeast and 1/4 cup warm water (I run my tap on just hot until it is really hot to touch). Stir it once, then let it rest for 5 minutes until it gets foamy at the top.
- Meanwhile, in the bowl of a stand mixer add the 2 cups plus 2 Tbs whole wheat flour and 1 tsp salt. After 5 minutes add the yeast mixture to the bowl, and add 3/4 cups warm water and 1 Tbs extra virgin olive oil, stir it until loosely combined with a wooden spoon. Then, with the dough hook attachment set it on speed 2 and let the dough 'knead' for 5 minutes (you can knead it by hand if you don't have a stand mixer.)
- After 5 minutes of kneading, stop the mixer and form the dough into two balls - 1 bigger ball and 1 smaller ball and place in an oiled bowl and cover with plastic wrap for 30 minutes (it will double in size after 30 minutes).
- Preheat oven to 450.
- Now sprinkle a baking sheet with cornmeal and on a floured surface roll out one of the dough balls or with floured hands stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinch the edges of pizza dough to form a crust. Next bake pizza crust (minus toppings) for 5 minutes, remove from oven and then add toppings (sauce/cheese/toppings).
- Bake at 450 for 15 minutes or until the cheese around the edges starts getting brown. Remove from oven, slice, and enjoy!
Image courtesy of BBC
Enjoy your Pizza, whatever your choice and be sure to share it with us on social media, tag us @postedprotein 📷