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10 Surprisingly Healthy (and Delicious!) Pizza Recipes

Pizza doesn’t have to be unhealthy when you use high-quality dough and choose wholesome toppings.

If you want protein, meat and cheese are the way to go. How about a full serving of different veggies? It’s easy to add the best of the farmers’ market – including zucchini and kale – to your savory pie.

Variety in homemade pizzas doesn’t have to be limited to what you put on top, either.

Replace a soft, pillowy dough with something thin and crispy instead or do away with the traditional wheat crust altogether, using vegetables like roasted zucchini or baked sweet potato as a base.

Select the right combo to suit your dietary needs and you can have pizza as frequently as you’d like!


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Margherita Pizza Zucchini Boats

Serves 4

If you’re looking for a creative way to enjoy eating veggies, all you have to do is layer on your favorite pizza flavors.

It’s as simple as topping them with mozzarella cheese, fresh tomato, and Italian herbs. Healthy eating has never been so easy and this trick has appeal for everyone from little kids to bachelors.

Nutrition Facts (Per Serving)



10 g


13 g


2 g



4 medium zucchini

½ cup all-natural marinara sauce

2 Roma tomatoes

1 cup fat-free shredded mozzarella cheese

½ cup fresh basil, chopped

Sea salt to taste

Get the Recipe

Chicken Pesto Artichoke Naan Pizza

Serves 4

There’s no need to make crust dough from scratch just to make a homemade pizza.

There are premade dough and crusts at the grocery store, or you can use pita or naan to make a flatbread pizza. From there, you can top it with anything that strikes your fancy. You can’t beat a combo like salty olives and fresh herbs.

Nutrition Facts (Per Serving)



14 g


36 g


2 g



2 large whole-wheat naan

3 Tbsp. basil pesto

1 cooked skinless chicken breast, shredded (about 6 oz.)

4 artichoke hearts, roughly chopped (about ½ cup)

2 Tbsp. sliced Kalamata olives

¼ cup (1 oz.) grated Parmesan cheese

6 fresh basil leaves, thinly sliced

2 Tbsp. fresh flat-leaf parsley, minced

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Pizza Sweet Potato Skins

Serves 4

This is one way to get your pepperoni pizza fix while also chowing down on some savory baked sweet potato skins.

This is an awesome appetizer to serve if you’re having friends over to watch the game. It’s also a tasty side dish to have with steak, chicken breast, or pork tenderloin for a low-calorie meat and potatoes meal.

Nutrition Facts (Per Serving)



6 g


18 g


9 g



2 medium sweet potatoes, scrubbed clean

2 Tbsp. unsalted butter, melted

1 cup marinara sauce

½ tsp. dried oregano (or Italian seasoning)

1 tsp. salt

1/8 tsp. freshly ground black pepper

4 oz. (1/2 cup) shredded mozzarella cheese

2 oz. uncured pepperoni

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Hawaiian BBQ Chicken Pizza

Serves 4

Hawaiian pizza is a bit of an acquired taste but if you enjoy the salty-sweet combo of Teriyaki chicken with pineapple, then this is a gourmet spin on pizza you’ll want to try at home.

Swap the cured Canadian ham out for tender chicken, and instead of tomato sauce use your favorite barbecue. The result is a lot like the popular pie at California Pizza Kitchen.

Nutrition Facts (Per Serving)



22 g


59 g


15 g



1 large pizza crust

1/3 cup + 2 Tbsp. barbecue sauce

1 cup smoked Gouda cheese, grated and divided

1 cup shredded chicken breast, cooked

¼ red onion, thinly sliced

½ cup fresh pineapple chunks

Fresh cilantro for garnish

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Thin Crust Salad Pizza

Serves 4

When you’re cutting calories, you may want to opt for thin crust pizza for less carbs. Or, it might seem best to skip the cheesy slice altogether and have a green salad. But why choose between the two?

This vegetarian pizza allows you to benefit from the ingredients of a fresh green salad – lettuce, zucchini, tomatoes, and black olives – while having your pie too. The pizza is complete with cheese too, a sprinkle of crumbled feta.

Nutrition Facts (Per Serving)



7 g


24 g


4 g



½ cup sliced lettuce

1 zucchini, thinly sliced

1 ripe tomato, thinly sliced

2 oz. feta cheese

1 Tbsp. herb vinegar

1 can (14 oz.) diced tomatoes with Italian seasoning

4 flour tortillas (about 7” round)

Get the Recipe

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Huevos Rancheros Breakfast Pizza

Serves 1

Pizza is Italian by origin but it’s now permanently global.

For a multicultural approach, use tortillas as the base to a Mexican pizza. Then replace the sauce with refried beans, salsa, or both. And for added protein – and a staple of healthy breakfasts – this pizza gets topped with scrambled eggs and shredded cheese.

Nutrition Facts (Per Serving)



15 g


23 g


11 g



1 corn tortilla

2 Tbsp. refried black beans

2 Tbsp. shredded cheddar cheese

2 Tbsp. salsa

2 Tbsp. corn kernels

1 Tbsp. sliced green onions

1 large egg

1 Tbsp. low-fat milk

Pinch of salt

1 tsp. fresh chopped cilantro

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Whole-Wheat White Pizza with Fresh Mozzarella

Serves 6

It might seem like making a delicious white pizza requires a jar of alfredo sauce, but all you need is generous amount of fresh mozzarella and ricotta cheese. That way you can reduce fat without missing out on the creaminess of white sauce.

This pizza recipe is also easy to make because you don’t need to worry about making a round crust; simply press the dough into a rectangular baking sheet, and layer on the toppings.

Nutrition Facts (Per Serving)



36 g


41 g


24 g



1 package (16 oz.) whole-wheat pizza dough, thawed if frozen

8 oz. mushrooms, diced

1 Tbsp. butter

1 Tbsp. minced garlic

1 cup ricotta cheese

3 Roma tomatoes, diced

16 oz. fresh Mozzarella, sliced into rounds

20 fresh basil leaves, sliced into thin strips

Italian seasoning and freshly ground black pepper to taste

2 Tbsp. extra-virgin olive oil (for greasing and garnish)

Get the Recipe

Paleo Pizza with Gluten-Free Crust

Serves 4

Gluten-free pizza crust can be made from a variety of ingredients, including cauliflower.

This one combines coconut flour, coconut milk, almond flour, and eggs to make a soft dough that’s loaded with healthy fats. All of those ingredients create a Paleo crust with a nutty, slightly sweet flavor that pairs well with earthy mushrooms and salty meats like ham.

Nutrition Facts (Per Serving)



25 g


42 g


42 g



Gluten-Free Crust:

½ cup coconut flour

1 cup almond meal

1 tsp. baking powder

2 tsp. garlic powder

4 large eggs

3 Tbsp. extra-virgin olive oil

½ cup coconut milk

Paleo Toppings:

¼ cup marinara (or sauce of choice)

8 sun-dried tomatoes, chopped

3 artichoke hearts, chopped

8 button mushrooms, sliced

1 Tbsp. coconut oil

3 oz. ham

Get the Recipe

Italian Kale Stuffed Pizza

Serves 6

Vegetarian pizza goes gourmet with this recipe, which wows in terms of flavor and presentation.

This stuffed pizza ends up looking a lot like a real pie – or maybe a pizza cake – and although it looks tough to execute, the only secret is using a round baking pan for the form. This is filled with kale, olives, capers, and cheese, but once you get a feel for the assembly process, sub other fillings like roasted red peppers and shredded chicken.

Nutrition Facts (Per Serving)



7 g


35 g


14 g



2 cups all-purpose flour

2 tsp. dry active yeast

Pinch of granulated sugar

1 cup warm water

3 cups curly kale

2 tsp. capers

4 Tbsp. extra-virgin olive oil

6 Kalamata olives

1 clove garlic, sliced

½ cup (2 oz.) cheddar cheese, coarsely grated

Salt and freshly ground black pepper to taste

Get the Recipe

Stuffed Pizza Cupcakes

Serves 12

Now you can go to all the trouble to make a layered pizza cake thanks to Pillsbury unleashing an awesome recipe. But you can get the same flavor with less work – and fewer calories per serving – when you bake up a pepperoni pizza in cupcake form.

Don’t worry about tasting vanilla cake with tomato sauce; that’s not what this is at all. To make these, you need regular pizza dough, marinara sauce, and mozzarella cheese.

Nutrition Facts (Per Serving)



10 g


20 g


7 g



1 package (16 oz.) store-bought pizza dough

½ jar (12 oz.) pizza sauce

1 cup mini pepperonis, divided

½ cup (2 oz.) shredded mozzarella cheese

6 mozzarella string cheese sticks, cut into 1” pieces

Get the Recipe


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