Why bother try any of these healthy pizza recipes? It’s waaaaaayyyy easier to order a pizza and eat it within 15 minutes! (Plus, the clean-up would be SO much easier!)
If you’re thinking this, I totally get you.
But you should really consider these healthy pizza recipes next time you have a craving for pizza. Because you only have one body. And doesn’t it make sense to give your body some love by nourishing it with nutrients that will help preserve it?
I mean, commercial pizzas bring nothing to the body. The stuff is laden with inflammatory seed oils, processed meats, wheat, sugar, and many food additives that can spell trouble for your immune system, heart, brain, hormonal balance, gut flora, and so on.
‘But… I also like tasty food!’
And who doesn’t? But guess what? Healthy foods can be del-i-cious if you know how to prep them right.
Still skeptical? Then, check out the following impressive healthy pizza recipes. They’ll definitely knock your socks off.
A. Pizza Crust
Among all the healthy pizza recipes that you’ll find online, this one is definitely a keeper.
Well, this pizza crust contains only 3 simple ingredients! Plus, you don’t an oven to bake it.
Less than 10 minutes in a pan and it’s ready to be loaded with your favorite toppings. How awesome is that?
My only beef with this recipe is that it lists baking powder in the ingredient list.
The issue with baking powder is that it contains corn starch which, even in tiny amounts, can cause issues for people with autoimmune conditions. Plus, many brands contain aluminum which can worsen autoimmune flares.
- Instead of baking powder, use baking soda and lemon juice or vinegar instead. As a rule of thumb, for every teaspoon of baking powder, use 1/4 teaspoon of baking soda plus 1 ½ teaspoon of lemon juice or vinegar. So, since this recipe calls for 1/2 teaspoon of baking powder, use 1/8 teaspoon of baking soda plus 3/4 teaspoon of lemon juice or vinegar.
- Your local store doesn’t carry ‘Mutti’ tomato sauce? Check the recipe below to see how I whip up my own pizza sauce.
DIY tasty homemade tomato paste
For this paste, you will need:
- Organic peeled plum tomatoes (about 56oz)
- Grass-fed butter (8 tablespoons)
- Onions, chopped (2 medium)
- Cloves garlic, minced (8)
- Thyme, chopped (a few sprigs or 1-2 tablespoons)
- Salt, ground pepper, dried oregano and cayenne pepper to taste
- In a large sauce pan, melt the butter over medium-high heat.
- Transfer the tomatoes in an immersion blender. Pulse until you get a sauce that has the consistency that you want (either with chunks or completely smooth).
- Add the onions, garlic, and thyme to the sauce pan. Sauté until they become golden brown, about 5 minutes.
- Pour in the tomato sauce plus the seasonings. Bring to simmer and then, lower the heat.
- Cook for 50 more minutes while gently crushing the tomatoes as they cook. Stir from time to time. [You know your sauce is ready when there’s no water left and you can see small droplets of fat on the surface. If it’s too thick, just add one tablespoon of water or bone broth at a time until you get a sauce you love.]
Great to know:
- Can’t tolerate almond flour? No worries! The developer of this pizza crust came up with its coconut flour version.
- This recipe doesn’t call for yeast, meaning no need to prep your pizza from scratch.
- Depending on the size of your pan, you can get 2-4 bases with this recipe.
- Ended up with a dough that is pretty hard to spread out? No biggie! Just add a little milk to obtain the right batter.
- The more you let this crust sit, the thicker it becomes. So, I strongly suggest you prep the batter and cook it immediately.
- If you’re going to freeze your pizza crust, thaw it out when needed and reheat at 350F until crispy.
Been dreaming of pizzas topped with tomato sauce and mozzarella cheese lately? Thanks to this ready-in-less-than-30-minutes pizza crust, you can now enjoy pizza once again without feeling guilty!
- Instead of using light-flavored olive oil, stick to regular extra virgin olive oil. Why? Well, because light-tasting olive oil is produced at high temperatures using chemicals. If you really don’t care about EVOO’s taste, you can use macadamia oil instead but this oil comes with a hefty price tag.
- Don’t have coconut flour on hand? Replace it with some cassava flour.
Great to know:
- If you want to go the cast iron skillet route for this recipe, you’ll want to use a 12-inch skillet. Make sure to season your dough before spreading it out in your skillet and cook it for the same amount of time.
- Turn your pizza crust into a focaccia ‘bread’ by adding some turmeric and coriander.
- Can’t tolerate almond flour but still want to give this recipe a go? Just omit the blanched almond flour, subbing it with 3 additional tablespoons of coconut flour. This means you’ll need 9-10 tablespoons of coconut flour, which is about ⅔
- Use garlic infused oil instead of EVOO for a much greater taste compared to the old-style pizza crust.
This 3-flour pizza crust is, hands down, one of the best healthy pizza recipes you could bite in. Top it with what your heart desires and it’ll taste exactly like a thin, crispy, full of flavor pizza!
- Ran out of tapioca flour? No problem! Just double the amount of almond flour. Note: if you can’t hold a slice in your hand, throw your crust back in the oven.
- If tapioca flour gives you awful headaches, just sub it with some arrowroot powder and you’re ready to go. (Plus, you might want to investigate these headaches: do your blood sugar levels spike when you eat products containing tapioca flour?)
Tip: If your dough becomes so sticky that you can’t roll it out, gradually add some more coconut flour until you obtain a workable dough.
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