Best 3 Superhealthy Pizza Recipes

**Indulge in a guilt-free pizza experience with our Super Healthy Pizza!**

Craving a delicious pizza without compromising your health? Look no further! Our Super Healthy Pizza is the perfect combination of taste and nutrition. Made with a flavorful cauliflower crust, this pizza is packed with wholesome ingredients that will satisfy your cravings without weighing you down. Choose from a variety of delightful recipes, each featuring unique and nutritious toppings. From the classic Margherita with fresh tomatoes and basil to the savory Roasted Vegetable medley, there's something for every palate. With its crispy crust, flavorful toppings, and guilt-free indulgence, our Super Healthy Pizza is the ultimate choice for a balanced and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

SUPERHEALTHY PIZZA

Superhealthy pizza image

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 50m

Number Of Ingredients 12

Ingredients

100g each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
125ml warm water
200g can chopped tomato , juice drained
handful cherry tomatoes , halved
1 large courgette , thinly sliced using a peeler
25g mozzarella , torn into pieces
1 tsp capers in brine, drained
8 green olives , roughly chopped
1 garlic clove , finely chopped
1 tbsp olive oil
2 tbsp chopped parsley , to serve

Steps:

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Nutrition Facts : Calories 479 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 1.43 milligram of sodium

SUPER HEALTHY PIZZA

Super Healthy Pizza image

This pizza recipe, originally from BBC Good Food, is so good! I made it with a white crust instead of the whole wheat crust called for in the recipe so feel free to use whatever kind of crust you like.

Provided by Irmgard

Categories Cheese

Time 27m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pizza dough
200 g chopped tomatoes, juice drained
1 cup cherry tomatoes, halved
1 zucchini, thinly sliced
25 g mozzarella cheese, torn into pieces (Use more if you love cheese!)
1 teaspoon capers, drained
8 green olives, roughly chopped
1 garlic clove, finely chopped
2 tablespoons fresh parsley, chopped

Steps:

Spread the dough to cover the bottom of an oiled 12" pizza pan.
Spread the canned tomatoes over the dough to within 1" of the edge.
Arrange the cherry tomatoes and zucchini over the top, then scatter with the mozzarella.
Mix the capers, olives and garlic, then scatter over the top.
Drizzle evenly with olive oil and leave to rise for 20 minutes.
Heat the oven 475 degrees F and bake for 10 to 12 minutes, or until crisp and golden around the edges.
Sprinkle with the parsley to serve.

Nutrition Facts : Calories 105.2, Fat 5.2, SaturatedFat 2, Cholesterol 9.9, Sodium 307.4, Carbohydrate 11.3, Fiber 3.6, Sugar 7.3, Protein 5.8

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

Tips:

Use whole wheat or almond flour: These healthier alternatives to traditional white flour provide more nutrients and fiber.
Load up on veggies: The more colorful your pizza is, the better! Veggies offer essential vitamins, minerals, and antioxidants.
Choose lean proteins: Opt for chicken, turkey, or tofu instead of high-fat meats like pepperoni.
Go easy on the cheese: Cheese can be high in saturated fat and sodium. Use it sparingly and choose low-fat or part-skim varieties.
Make your own sauce: Store-bought sauces are often loaded with sugar and sodium. Making your own sauce allows you to control the ingredients and keep it healthy.
Bake your pizza on a whole wheat or cauliflower crust: This will make your pizza healthier and more filling.
Keep an eye on the cooking time: Overcooked pizza can be tough and chewy. Cook it just until the cheese is melted and the crust is golden brown.

Conclusion:

With a little planning and effort, you can easily make a super healthy pizza that's packed with flavor and nutrients. Enjoy your homemade pizza guilt-free, knowing you're making a healthier choice for you and your family.