7 Healthy Pizza Recipes That You Can Eat Guilt-Free

I don’t know about you but when I think pizza, I think greasy, gooey, salty, calorie bombs that are blamed for contributing to all kinds of health problems.

But it doesn’t have to be like that, and these 7 healthy pizza recipes prove it.

As you’ll see, you can turn the pizza into a viable regular in your meal plans by replacing nutrient-barren refined flours with nutrient-dense options like whole wheat or almond crust, by using low-calorie, homemade sauces, by including other goodies like salmon, veggies, and yogurt.

These pizza recipes don’t only taste great—they’re extremely diet friendly as well! Don’t believe me? Just check out the nutritional facts!

Enjoy!

 

Naan Pizza with Cilantro Yogurt Sauce

Picture courtesy of Therapy Bread

Tandoori Kitchen makes frozen naan pizzas that are surprisingly delicious and nutritious, but why not take it a step further and assemble your own?

For a simple naan base, look in the freezer section of grocery stores like Trader Joe’s, or order extra with your curry take-out. Or if you want to earn your from-scratch badge, try this stovetop naan.

Serves 2

Ingredients

Yogurt Sauce:

1/2 cup plain non-fat Greek yogurt

Juice from half a lemon (about 1 Tbsp.)

1/2 small onion, grated to a paste

2 Tbsp. fresh cilantro, finely chopped

1/2 tsp. sea salt

1/4 tsp. white pepper

1/2 tsp. garlic powder

1/2 Tbsp. extra virgin olive oil

Pinch of cayenne pepper flakes

Naan Pizza:

2 pieces baked naan bread

1/2 cup roasted cherry tomatoes

4 oz. chicken kofta or meatballs, halved

4 slices of fresh mozzarella, torn

Dash of kosher salt

1 tsp. extra virgin olive oil

Fresh cilantro for garnish

Instructions

1. This step can be done the day before so the sauce sets in the fridge overnight. In a medium bowl, mix together yogurt, lemon juice, onion, cilantro, sea salt, white pepper, garlic powder, olive oil, and cayenne. Cover, and refrigerate for at least an hour.

2. Preheat the oven to 450°F. Layer the sauce, tomatoes, chicken, and mozzarella cheese on top. Sprinkle with salt, and drizzle with olive oil.

3. Turn broiler to low, and place the naan on a pizza stone or the oven rack. Cook for 7–10 minutes, checking periodically after 5 minutes. Once the cheese is bubbling hot, it’s done.

4. Let cool for a few minutes, and garnish with cilantro. Cut into slices, and enjoy.

Nutrition Facts (Per Serving)

Calories: 600

Protein: 39 grams

Carbs: 43 grams

Fat: 30 grams

Free-for-All Veggie Pizza with Cauliflower Crust

Picture courtesy of Eating Bird Food

No matter what your definition of “clean eating” is, this cauliflower pizza crust fits the bill.

The mix of veggies in this recipe is pretty generic, but I recommend switching the topping out for whatever’s in season. If you need a vegan version, replace the whole egg with a couple tablespoons of ground flax or chia seeds, and select a dairy-free cheese.

Serves 2

Ingredients

1/2 head cauliflower (2 cups riced)

1 clove garlic, minced

1 cup part-skim shredded mozzarella

1 egg, beaten

1 tsp. dried basil

1 tsp. dried oregano

1 cup roasted red pepper tomato sauce

1 medium summer squash, sliced

1/2 cup fresh mushrooms

1 cup kale, torn

Sea salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F. Prepare a pizza stone or cookie sheet by greasing it well with olive oil.

2. Remove the stems and leaves from the cauliflower, and cut it into small pieces. Use a food processor, potato ricer, or cheese grater to break up the cauliflower into bits with a texture similar to rice.

3. In a skillet over medium heat, sauté the cauliflower for 6–8 minutes, until translucent. Alternatively, microwave the riced cauliflower for 8 minutes.

4. Now make the dough together in a large bowl by combining the cooked cauliflower, minced garlic, mozzarella, egg (or ground flax), basil, and oregano.

5. Spread the dough out on the prepared stone or pan until it’s about a half-inch thick, 9–10 inches in diameter. Bake the crust for 25–30 minutes. Remove it when it’s golden and crispy.

6. Top the crust with tomato sauce, followed by a thin layer of squash, mushrooms, and kale. Sprinkle with salt and pepper, and broil in the oven for about 5 minutes. Allow the pizza to cool for 2–3 minutes before slicing and serving.

Nutrition Facts (Per Serving)

Calories: 305

Protein: 25 grams

Carbs: 24 grams

Fat: 13 grams

 

Prosciutto Pizza on Eggplant-Almond Crust

Picture courtesy of Primal Palate

Once they get past the different colored (but still crispy!) crust, this Paleo pizza recipe is sure to make everyone around the table happy.

The crust has lots of hearty flavor from eggplant and flaxseed, and the versatile gluten-free pizza dough will become a new family favorite. It also pair wells with other popular toppings like olives, sausage, and mushrooms.

Serves 2

Ingredients

1 medium eggplant, grated

1/4 cup almond meal

1/4 cup ground flaxseed

1 egg

1 Tbsp. extra-virgin olive oil

1 whole Roma tomato, thinly sliced

1/2 cup arugula

1/4 lb. prosciutto

1 tsp. dried basil

1 tsp. dried oregano

Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Grate the eggplant, discarding the skin, and then transfer it to a clean dish towel. Over the sink, squeeze it out to remove the excess liquid, and place the eggplant into a large bowl.

3. Measure the almond meal and flaxseed into the bowl, and add the beaten egg. Sprinkle with salt and pepper. Mix it all up into a batter.

4. Pour the pizza batter onto the prepared baking sheet, and use your hands to spread it about 1/8” thick. Bake for 30 minutes. If the edges aren’t yet golden, leave in the oven for 5 more minutes.

5. Use olive oil to lightly grease another piece of parchment paper to place over the crust. Then gently flip the pan over, and remove the paper from the pan side. Brush crust with olive oil, and continue baking for 15 minutes.

6. Layer the sliced tomato, arugula, and prosciutto on top of the crust. Finish with dried basil, oregano, salt, and pepper. Bake for 7–10 minutes, let cool briefly, and then dig in!

Nutrition Facts (Per Serving)

Calories: 397

Protein: 23 grams

Carbs: 26 grams

Fat: 23 grams

 

Grilled Salmon Pizza

Picture courtesy of Grilling Wino

Have some pre-made pizza dough to use up? Even if you aren’t making your dough from scratch, you can doctor a custom pizza creation with great ingredients like salmon and fresh herbs.

Pick the best of what’s available at the market: dill, parsley, basil, etc.

Serves 2

Ingredients

8 oz. salmon filets

1/4 cup low-fat sour cream

2 Tbsp. mixed fresh herbs, chopped

2 tsp. lemon zest

1/2 red onion, very thinly sliced

1/4 cup capers

Dash of kosher salt

Freshly ground black pepper

Prepared whole-wheat pizza dough

Instructions

1. Season salmon with salt and freshly ground pepper, and set aside as you prepare the grill to medium-hot. Toss soaked wood chips onto the charcoal, and cover until they begin smoking.

2. Place the salmon filets on the grill skin side down. Cook for 4–5 minutes, flip, and cook for another 4–5 minutes on the other side. Remove from the heat, and after 5 minutes, use a fork to flake the fish.

3. Form the prepared pizza dough into the desired shape, and toss it on the grill. Once golden brown on the first side, flip it and keep cooking for a couple more minutes. Remove to add toppings.

4. In a medium bowl, whisk the sour cream, herbs, and lemon zest together. Spread on the better cooked side of the crust, and top with smoked salmon and capers. Layer on the thinly sliced red onion.

5. Place the pizza on the grill, and rotate every minute or two to ensure even cooking. It’ll be ready in about 7–8 minutes when the toppings are heated but crust isn’t burned.

6. Garnish the pizza with fresh herbs, slice, and serve hot.

Nutrition Facts Per Serving

Calories: 352

Protein: 28 grams

Carbs: 20 grams

Fat: 18 grams

 

Chicken Crust Pizza

Picture courtesy of Not Crocker

Yep, you read that right! This pizza is built on a foundation of chicken so it’s ideal for us high-protein dieters.

This protein-packed pie is as low-carb as it gets so if you’re a real meat lover, layer on even more for toppings like pepperoni, turkey sausage, or bacon.

Serves 4

Ingredients

3 chicken breasts (about 1 lb.), roughly chopped

Coarse sea salt and black pepper to taste

1/2 tsp. oregano

1/2 tsp. crushed red pepper flakes

1/4 cup coconut flour

2 eggs

¾ cup shredded mozzarella

Toppings of choice

Instructions

1. Preheat the oven to 400°F, and prepare a baking sheet by lining it with parchment paper.

2. Make the crust in the food processor or blender. First add chicken and spices, and finely mince together. Then mix in the cheese, eggs, and coconut flour until the “dough” takes on a texture like glue.

3. Spread the chicken mixture in an even layer on the baking sheet. Bake for 15–20 minutes, and remove when golden brown.

4. Layer on sliced vegetables, more cheese, or meat toppings (not included in nutrition facts), and bake for 15 more minutes.

Nutrition Facts (Per Serving)

Calories: 319

Protein: 47 grams

Carbs: 5 grams

Fat: 11 grams

 

Almond Crust Mini Pizzas

Picture courtesy of Green Kitchen Stories

Need to make pizza for one? This recipe from The Wheat Belly Cookbook is perfect for a guilt-free serving size.

Freeze the leftover mini pizzas for future meals when you find yourself home alone without your S.O., kids, or roommates.

Feel free to swap out the ricotta for another cheese, trade the pepperoni for veggies, and use whatever sauce you have on hand to make these your own.

Serves 6

Ingredients

1/4 cup warm water

1 1/4 tsp. dry active yeast

1 cup almond flour

1 cup chickpea flour

1/2 cup ground golden flaxseeds

1 tsp. sea salt

2 Tbsp. extra virgin olive oil

1 1/2 cups sugar-free marinara

1 cup ricotta cheese

4 oz. thinly sliced pepperoni

2 Tbsp. fresh herbs, chopped

Instructions

1. In a cup, gently mix the yeast into the warm water. Let stand 10 minutes.

2.  Whisk together the almond flour, chickpea flour, ground flax, and sea salt in a medium bowl. Add the yeast mixture and olive oil, and stir together for 5 minutes until the dough forms and pulls away from the sides of the bowl. Cover the bowl with plastic wrap, and let the dough rise in a warm place for an hour. Divide into 6 pieces.

3. Preheat the oven to 350°F, and line two baking sheets with parchment paper. Also lay two sheets of parchment paper out on your work surface.

4. Put one piece of dough on the parchment, and cover with the second piece of paper. Flatten with a rolling pin (or wine bottle) to make a 4” round dough circle. Transfer to a baking sheet, and gently remove the second piece of parchment. Repeat to make 5 more mini pizza crusts.

5. Bake the crusts for 20 minutes, or until lightly browned. Remove from the oven to top with sauce, cheese, and pepperoni, or your toppings of choice. Continue baking for 10 minutes. Remove when the cheese is bubbly and the crust crisp.

Nutrition Facts (Per Serving)

Calories: 392

Protein: 20 grams

Carbs: 31 grams

Fat: 22 grams

 

Southwestern Black Bean Pizza

Picture courtesy of Veganricha

Pizza for breakfast? Sure, you can eat this vegan slice any time of day, and it will never be out of place (except in a low-carb diet!).

Topped with spinach, beans, tomatoes, onion, and avocado sauce, this pizza is hard not to love – especially since it’s packed with nutrients. Make it even better for brunch by adding a fried egg on top as a finishing touch.

Find more unique pizza recipes like this in Heart Healthy Pizza by Mark Sutton.

Serves 6

Ingredients

Black Bean & Wheat Crust:

¾ cup black beans (about half a 15-oz. can)

1/3 cup water

2/3 cup warm water

1 1/4 tsp. coconut sugar

2 1/4 tsp. yeast

1 1/2 cup bread flour

1 cup whole wheat flour

1/2 tsp. salt

Millet, Avocado, Oregano Sauce:

1/2 cup cooked millet

1/8 cup avocado, peeled and cubed

1/2 Tbsp. lemon juice

1 Tbsp. corn starch

1/2 Tbsp. Dijon mustard

1/2 tsp. ground oregano

1/2 cup water

Toppings:

1 tomato, sliced

1 small onion, thinly sliced

1 cup pinto beans

1 cup raw spinach, chopped

1/2 cup corn

Chili powder to taste

2 Tbsp. fresh cilantro, chopped

Tabasco sauce and black pepper to taste

Instructions

1. Rinse and drain the beans, and then puree them with 1/3 cup water. If the mixture isn’t smooth, add another tablespoon of water.

2. Whisk the bean puree in a medium bowl with warm water, sugar, and yeast.

3. Mix together the bread flour, whole wheat flour, and salt. Slowly stir into the yeast mixture until a dough forms. Knead it until it becomes springy and elastic, and then cover to let rise for an hour.

4. Make the sauce in a blender or food processor. Add the cooked millet, avocado, lemon juice, cornstarch, mustard, and oregano. Pour in water as needed to help the sauce come together and achieve the desired thickness.

5.  Preheat the oven to 425°F. Grease a baking sheet or cookie sheet, and shape the dough on top.

6. Spread the sauce on the crust, and layer on tomato and onion slices, pinto beans, spinach, and corn. Finish with chili powder, chopped cilantro, freshly ground pepper, and hot sauce.

7. Bake the pizza for 15–20 minutes until heated through with a golden brown crust. Let cool for a few minutes, and eat up.

Nutrition Facts (Per Serving)

Calories: 487

Protein: 21 grams

Carbs: 95 grams

Fat: 3 grams

 

What did you think of these healthy pizza recipes? Have anything else to share? Let me know in the comments below!