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pizza

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What is a good, healthy pizza recipe for me? I want to make pizza from scratch for the first time but I want something on the healthier side. It also has to be fairly simple to make. I'm a beginner. Thanks!

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  1. Use a whole wheat crust, top it with lots of veggies, and use a small amount of cheese. As the weather warms, it's a great time for grilled pizza. Brush it lightly with a flavored olive oil and top it with grilled red onions, tomatoes, zucchini, yellow squash, red peppers and eggplant. Sprinkle a bit of feta over the top (it is so strongly flavored, I find that you don't need much) and serve with a big salad. Nothing to feel guilty about there!

    2 Replies
    1. re: katecm

      sounds delicious...

      1. re: katecm

        tomatoes, zucchini, yellow squash and eggplant are best layered on as cooked topping because they will weep tremendous amounts of water, making a very soggy crust.

        i don't eat grains anymore, so will sometimes make portabella pizzas. use the roasted mushrooms as a base and add my favorite pizza toppings.

        i think fat-free cheeses are horrible, and usually contain junk industrial oils and stabilizers i don't want to consume. a little bit of the good stuff goes a long way.

      2. Whole wheat crust, caramelized onions, low amount of high flavor cheese ( blue, Swiss, goat), thinly sliced pears.

        The more veg and less chews the better for healthy. Don't bother with low fat cheeses or no fat especially because they don't melt correctly.

        Preheat oven to 500 for 30 min and then bake pizza approx 10 minutes for a result similar to the brick oven temps. If using a stone and and a peel use corn meal to aid transfer.

        5 Replies
        1. re: melpy

          caramelized onions and porcini mushrooms with a drizzle of balsamic vinegar and a little cheese.

          yummm

          1. re: melpy

            "Don't bother with low fat cheeses or no fat especially because they don't melt correctly." Thanks for the tip- i would have gone straight to the fat free selections.

            1. re: kjts918

              Better to use smaller amounts of the good stuff, especially if it is super flavorful. You will be satisfied with less.

              1. re: kjts918

                I use Lifetime fat free Mozzarella cheese,it melt just as good as any regular cheese and tastes just as good. Its sold at Whole Food stores. Preheat stone at 500 for at least 1 hour at use the top rack it cooks more evenly. The time will depend on your oven mine takes 13 min.

              2. re: melpy

                Yes indeed. A little high quality cheese goes a long way. Instead of tomato sauce you might try an antipasto spread, home made or store bought (Trader Joe's has nice artichoke and roasted pepper spreads). Be careful with whole wheat crusts. I've never used more than 25% whole wheat, but I suspect a 100% whole wheat pizza might taste like a graham cracker with toppings.

                And if you use fresh veggies, be careful not to pile them on too thick. Most veggies will release a lot of water during cooking and you could end up with very soggy pizza.

              3. Skip the cheese and meats.....think Foccacia

                1. How about a topping of grated zucchini (squeeze the excess moisture out) crushed garlic and some salt and pepper. Serve with a light drizzle of olive oil. It's my all time favourite pizza.

                  2 Replies
                  1. re: Frizzle

                    zucchini is one of my fav veggies. i didn't think to put it on pizza. This is why i love this forum. lol

                    1. re: Frizzle

                      Sliced paper thin practically translucent doesn't weep much.

                    2. I like the dough recipe from Bittman's Food Matters Cookbook. It's part whole wheat and part white bread flour. It's best to let it rest for 6-12 hours so I like the timing. I mix a batch in the morning and make pizza at night. I think the hardest part is rolling it out. I finally decide to just use a rolling pin but I worry that I'm overworking the dough.

                      1. One easy secret that I've discovered. Whatever pizza dough recipe you use, allow the dough to rise for 5 or 6 hours to develop a rich yeasty flavor. This is one thing I've found that makes a big difference.

                        2 Replies
                        1. re: Antilope

                          punch it down in the middle if you do! slight sourdough is fun!

                          1. re: Chowrin

                            It does all the rising in the bowl before rolling out. You don't want pizza to rise in the pan before you cook it. Doesn't taste like sourdough, but closer to freshly baked bread.

                        2. A veggie pizza or a "four seasons" - no sauce, no cheese, put olive oil on the crust and add anchovies, artichokes, capers and olives.