Oh, I love me some pizzas! They are probably the best food ever, and everybody knows that. However, I always need to remind myself: healthy pizzas are better than junk pizzas.
What that means is I don’t eat (too much of) pizzas I didn’t prepare myself. I can order one every now and then when I am too lazy to do anything in the kitchen. But, when I feel like it, I can make some of the healthiest pizza recipes ever.
Here is the thing; I love eating healthy and I want you to eat just as healthy as I am.
That is why, I am putting together this list of the best healthy pizza recipes!
1 – Vegan Pepperoni Pizza
Are you vegan and want to enjoy pizzas? Well, this vegan pepperoni pizza recipe is exactly what you need. Not only is it healthy but you are probably enjoying better taste than 90% of worldwide pizzas. Learn how to make it down below.
For the crust:
- 8 oz (250 g) gluten-free flour
- 1/2 cup (120 ml) water
- 1 Tbs olive oil
- 2 tsp aluminum-free baking powder
- pinch salt
For the topping:
- 2 Tbs tomato paste
- 2 zucchini
- hot sauce
- 2 Tbs tamari
- 2 Tbs balsamic vinegar
- vegan cheese
How to Make:
- Prepare the zucchini “Pepperoni”:
- Wash and thinly slice the zucchini.
- In a baking dish, mix hot sauce with tamari and balsamic vinegar. Add the zucchini and mix, so that they are covered well.
- Cover and marinate over night in the fridge.
- Pro-tip: Put the spiced zucchini in the oven and bake at medium heat (320°F/160°C) for 10-15 minutes before storing in the fridge.
For the crust:
- Give all ingredients for the dough to a bowl and knead well. You should have a slightly moist but sticky dough. Let it sit for a couple of minutes.
- Form the pizza crust by spreading the dough.
To make the pizza:
- Preheat oven to 390°F (200°C).
- Spread the tomato paste on top of the crust. Add the marinated spicy zucchini slices. Top off with vegan cheese. You can of course use as much as you like.
- Bake in the oven for 12-15 minutes.
2 – Gluten-Free Pizza Crust
Staying gluten-free while eating a pizza was impossible until I discovered this recipe. This is simply the best one pizza crust you can ask for and you can definitely enjoy it. Find out how to make it now.
- 1 cup warm water, about 110F
- 1 tablespoon sugar or honey
- 1 1/2 teaspoons instant yeast
- 1 1/4 cups (210 grams) Gluten-Free All Purpose Flour+ 1/4 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon psyllium husk powder
- 2 tablespoons olive oil
How to Make:
- Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
- While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
- With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
- Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
- Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
- Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!
3 – Cauliflower Pizza Crust Recipe
The pizza crust is the most important part, and the hardest one to make as healthy as possible. Yet, this cauliflower pizza crust recipe ends your quest for a healthy pizza recipe. All you have to do is find the healthy toppings that you need with the crust. Learn how to make it:
- 1 cup riced, then cooked cauliflower
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
- 1 tsp italian seasonings
- 1/2 tsp crushed garlic
- 1/2 tsp salt
- 1/2 cup shredded mozzarella cheese (for topping)
- pizza sauce & additional toppings of your choice
How to Make:
- To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.
- Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!
- One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.
- Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.
- Bake your dough at 450 degrees for 15 minutes.
- Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!
4 – Charred Corn and Rosemary Grilled Pizza
There are a lot of homemade pizza recipes that will put the delivery guys to shame. This is one of them. It is made of simple, yet healthy ingredients. It is also grilled, so it’s definitely crunchy. Learn how to make it now!
For the Pizza Crust:
- ½ cup warm water
- 2 tablespoons honey
- 2½ teaspoons active dry yeast
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¾ cup unbleached all-purpose flour
- ¾ cup plus 2 tablespoons white whole wheat flour, divided
- Find-ground cornmeal, for rolling
For the Pizza:
- 1 recipe homemade pizza crust
- 2 ears sweet corn
- 2 tablespoons olive oil, divided
- 2 tablespoons rosemary
- 2 clove garlic, minced
- 4 ounces fresh mozzarella, torn or shredded
- 2 ounces Gorgonzola, crumbled
How to Make:
- To make the crust: In the bowl of a stand mixer fitted with a dough hook (or in a bowl and using a wooden spoon), combine the water, honey and yeast. Let sit until the yeast activates, 5 to 10 minutes. Stir in the olive oil, sea salt, unbleached all-purpose flour, and ½ cup of the white whole wheat flour. Turn on the mixer and mix until the dough comes together, adding 1 tablespoon of the white whole wheat flour at a time until the dough begins to pull away from the sides of the bowl and is no longer sticky. Remove from the mixer, cover with a warm damp towel, and place the bowl in a draft-free spot to rise for 1 hour.
- After the initial rise, punch down the dough and preheat the grill to medium-low heat.
- Shuck the corn and remove and silks still left. Rub the corn with ½ tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.
- Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with ½ of the olive oil. Place the crust olive oil side down on the grill and cook until puffed and browned.Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the garlic, rosemary, cheeses and charred corn kernels.
- Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.
5 – Weight-watchers Pizza Margherita Recipe
You know that Weight Watchers are always providing the best and healthiest recipes. This Margherita pizza is also one of their pride possessions as it is as healthy as a pizza can get. You can learn how to make it now.
1 1/2 cups water, at 110 degrees
3/4 tablespoon fast rising yeast
1 teaspoon sugar
4 cups bread flour or unbleached all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
1 cup tomato sauce
1/2 cup tomato paste
1/4 teaspoon garlic salt
1/4 teaspoon oregano
3/4 tablespoon dried basil
1 teaspoon sugar
4 ounces bocconcini, cubed
1 cup fresh basil, torn
2 cups grated mozzarella cheese
4 tablespoons olive oil
fresh ground black pepper
How to Make:
- Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
- Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
- Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
- Divide dough in half and roll out two 12″-15″ pizza crusts.
- Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
- Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed bocconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
- Bake topped pizza at 500° for 10-12 minutes.
6 – Healthy Flatbread Pizza
Flatbread recipes are most of the time healthy. What you may have not noticed is that they are close to a pizza crust, as well. This means that they will help you make the best and healthiest pizzas that you can think of. Here’s how that looks and how to make it.
- 1 large or 2 small Naan thin crust pizza
- 3/4 lb butternut squash, peeled, cut into small 1/4 inch square pieces
- 3 Tablespoons pure maple syrup
- 2 Tablespoons extra-virgin olive oil plus an additional 1/2 Tablespoon oil for brushing over crust
- Kosher salt and freshly ground black pepper
- 1/2 small red onion, thinly sliced (3/4 cup)
- 1 Tablespoon fresh thyme, chopped
- 6 ounces fresh pancetta, fat cut away
- 3/4 cup ounces fresh whole-milk ricotta
- 3/4 cup grated Pecorino Romano
- 1 teaspoon apple cider vinegar
- 2 cups very thinly sliced Rainbow chard leaves
How to Make:
- Preheat oven to 450 F
- In a large bowl, toss the squash with 2 Tablespoons of the maple syrup, 1 1/2 teaspoon of the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.
- Lower the oven temperature to 425 F.
- Using small pan, cook pancetta over medium-high heat for 2-3 minutes on either side. Remove from heat, place on paper towel while you prepare other ingredients.
- Brush the Naan pizza crust lightly with 1/2 tablespoon extra virgin olive oil, ensuring you cover the entire crust.
- In a large bowl, gently toss the squash, onion, thyme, 1 1/2 teaspoon of the remaining oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Scatter the squash mixture evenly over the pizza, top with sliced pancetta, and teaspoons of ricotta all over. Sprinkle with the pecorino and baked until brown. About 12- 15 minutes.
- In a large bowl, whisk the remaining 1 Tablespoon syrup and 1 Tablespoon oil, the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chard to the bowl, toss and coat. Scatter the chard over the flatbread. Cut into pieces and serve.
7 – Thai Chicken Paleo Pizza Recipe with Sweet Chili Sauce
Yes, you read that right! A Thai-style made pizza that is healthy, with chicken and sweet chili sauce. Basically, your mouth will be watering because it doesn’t know which flavor it likes the best. They are ALL too good! Learn how now.
- 1 Paleo Pizza Crust Get the nutrition facts on the crust recipe
Paleo Sweet Chili Sauce:
- 1 Red Chili (seeds removed)
- 1 Clove Garlic
- 2 Tbl Apple Cider Vinegar
- 1/8 tsp Real Salt
- ½ tsp Arrowroot Starch
- ¼ cup Water
- ¼ cup Honey
Thai Pizza Toppings:
- ½ Zucchini (thinly sliced into rounds)
- ½ Red Bell Pepper (thinly sliced)
- 1/8 Red Onion (thinly sliced)
- ½ cup Chicken (cooked and shredded)
- 1 Egg Yolk
- 3 Tbl Coconut milk (canned)
- ¼ tsp Real Salt
- 2 Tbl Chopped Fresh Cilantro
How to Make:
- Preheat oven to 425 degrees.
- Prepare the Thai Sweet Chili Sauce – Place the chili, garlic, vinegar, and salt in a blender and blend until the chili and garlic are finely chopped. Place the mixture in a small saucepan. Mix the arrowroot starch and 1 t. of the water together in a small bowl. Add rest of the water in, mix together, and stir into the chili mixture in the saucepan. Stir the honey into the saucepan and bring to a simmer on medium/high heat. Once the mixture thickens, remove from heat and set aside.
- Prepare the pizza crust according to recipe directions, patting into a round and transferring to a pizza stone on a sheet of waxed paper. After the waxed paper has been peeled away, place in the preheated oven for 5 minutes.
- Remove pizza crust from oven and spread the chili sauce evenly over the crust using a spoon or pastry brush. Top the sauce with the zucchini slices, distributing evenly over the crust, followed by the red bell pepper, chicken, and red onion.
- Mix together the coconut milk, egg yolk, and salt in a small bowl. Pour evenly over the crust and toppings.
- Bake again for 7-10 minutes, or until the crust is golden brown and vegetables are somewhat wilted.
- Remove from oven and sprinkle the chopped cilantro over the pizza.
8 – Best Ever Paleo Pizza Crust Recipe
You may have noticed that the paleo pizza crust ingredients and instructions missing from the recipe above. That is because that crust can on its own be your go to crust recipe. You can add whatever toppings you want to this pizza crust as long as you keep them healthy. Here’s how to make it.
- 1/2 Cup Almond Flour
- 1/2 Cup Tapioca Flour
- 1/4 Cup Coconut Flour
- 3/4 tsp Real Salt
- 1 egg
- 1/4 Cup Olive Oil
- 1/3 Cup Coconut Milk
- 1 tsp Honey
- Preheat the oven to 450 degrees.
- Place the almond flour, tapioca flour, coconut flour, and salt in a bowl and mix together.
- Make a well the center of the combined flours.
- In a small bowl, whisk together the egg, olive oil, coconut milk, and honey.
- Pour the mixture into the well of dry ingredients.
- Combine with a rubber spatula, mixture may seem a little wet at first.
- Let it sit for a few minutes and the coconut flour will soak up the excess moisture.
- Shape the dough into a ball and place on a sheet of parchment paper.
- Lightly dust your hands with tapioca flour and press the dough out into a 12″ circle. Crust should be thin, about 1/4″.
- Slide hands underneath the parchment paper and flip the crust over onto a pizza stone or greased baking sheet.
- Slowly peel back the parchment paper and discard.
- Top the crust with desired sauce and toppings and bake on the bottom rack of the preheated oven.
- Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15+ minutes.
- Remove and slice with a roller cutter.
9 – Skinny Mexican Pizza
When Italian meets Latin American, the pizzas become more of an art rather than just food. This mix of two kitchen culture results in one of the best recipes you could ever make as a healthy pizza.
- 8 large (7-inch) corn tortillas (more if you’re using smaller tortillas)
- 2 14.5-ounce cans organic refried black beans (I use the Trader Joe’s kind that has jalapeños in it)
- 2 teaspoons paprika
- 2 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 14.5-ounce can whole black olives, sliced
- 1 small red onion, diced
- 3 medium tomatoes, chopped
- 1 red bell pepper, finely chopped
- ½ bunch green onions, sliced
- ¾ cup shredded light monterey jack cheese
- Avocado cream, to taste (recipe below)
- Optional: salsa for serving.
- 1 ripe avocado
- ½ cup greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 large clove garlic
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper, or to taste.
How to Make:
- Preheat the oven to 400° F with a pizza stone (or a large baking sheet) inside.
- Working in batches, lay as many tortillas out as possible on the pizza stone without overlapping and bake for 10 minutes, or until just crispy. Repeat until all tortillas are crispy.
- Meanwhile, heat the black beans, paprika, cumin, and cayenne over medium heat until smooth and pliable (it doesn’t need to be heated all the way through, just enough to make it easy to spread).
- Divide the black beans among the crispy tortillas (about ⅓ cup per tortilla), and use a rubber spatula to spread the beans out evenly to the edges.
- Evenly the olives, red onion, tomatoes, and bell pepper among the tortillas.
- Sprinkle 1.5 tablespoons of shredded cheese over the top of each pizza.
- Bake the pizzas for about 10 minutes, or until the cheese is melted and bubbly and the toppings are cooked through. My pizza stone holds only 4 pizzas at a time, so work in batches if needed.
- Before serving, dollop or swirl avocado cream over the pizzas, to taste, and sprinkle sliced green onions on top. (To swirl it, I put the cream in a Ziploc bag and cut off the tip!).
- Optional: serve with a side of salsa.
- Toss all the ingredients in the food processor and blend until smooth. (Yup, that’s all!). You’ll likely have leftover cream that you can dip chips in too!
10 – Light Pineapple, Chicken & Bacon Pizza
This healthy pizza recipe is everything you can ask for. It has almost all the nutrients that you need in your life. The pineapples are there to make this pizza a recipe of its own, while chicken and bacon are there to fulfill your calorie needs. Check out how to make it down below!
- 1 Tumaro’s new york deli style wraps
- ¼ c. of your favorite pizza sauce
- ½ c. shredded rotisserie chicken
- ¼ c. cooked bacon, crumbled
- ⅓ c. shredded Manchego cheese
- ⅓ c. pineapple bits
- ¼ c. green onions, chopped
- Preheat your oven to 400°.
- Place your tortilla on a pizza pan and spray both sides with non-stick cooking spray. Bake at 400° for 7-8 minutes, or until it is slightly crispy.
- Spread a thin layer of pizza sauce over the crispy tortilla and top with pineapple bits, bacon, rotisserie chicken and shredded Manchego cheese.
- Return the pizza to the oven for 7-8 minutes, or until everything is warmed through. Top with green onions and serve immediately.
Yes! These are the very best and healthiest pizza recipes you will try. They are all made so that you can enjoy a pizza without any feeling of guilt or remorse.
Don’t feel embarrassed when your doctor asks whether you eat pizzas.
Now, you can say “YES! Healthy Pizzas, sir!”
Let me know in the comments down below which of these recipes is your favorite.
Also, if you have tried any of them, I’d love to hear from you. So, drop me a comment.
Don’t forget to share the recipes with your friends as well!