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!
Enjoy!
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.
97
Calories10 g
Protein13 g
Carbs2 g
Fat4 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 RecipeThere’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.
290
Calories14 g
Protein36 g
Carbs2 g
Fat2 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
Get the RecipeThis 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.
180
Calories6 g
Protein18 g
Carbs9 g
Fat2 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
Get the RecipeHawaiian 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.
447
Calories22 g
Protein59 g
Carbs15 g
Fat1 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
Get the RecipeWhen 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.
175
Calories7 g
Protein24 g
Carbs4 g
Fat½ 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"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!
Click Here to Learn HowPizza 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.
248
Calories15 g
Protein23 g
Carbs11 g
Fat1 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
Get the RecipeIt 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.
527
Calories36 g
Protein41 g
Carbs24 g
Fat1 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 RecipeGluten-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.
616
Calories25 g
Protein42 g
Carbs42 g
FatGluten-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 RecipeVegetarian 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.
297
Calories7 g
Protein35 g
Carbs14 g
Fat2 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 RecipeNow 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.
182
Calories10 g
Protein20 g
Carbs7 g
Fat1 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 RecipeWhat if I told you that just about everything magazines and trainers “teach” you about dieting is wrong?
What if you could build muscle and lose fat eating “naughty” foods every week?
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In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe?
Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.
And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.
Well, I have good news.
All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.
You see, when you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable.
And this book will show you the way.
Learn what causes “skinny fatness” and how to fix it.
Read MoreIf you want big, strong, round delts that pop, you want to do these shoulder exercises and workouts.
Read MoreLearn what muscle groups to train together and how to train each one optimally.
Read MoreDo refined cooking oils lead to cancer, heart disease, and obesity?
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Many ingredients in supplements don’t have any scientifically validated benefits. That’s why we only use choice ingredients shown to be effective in peer-reviewed scientific studies.
“Natural” doesn’t always mean “better,” but in many cases, natural ingredients are superior to artificial ones for various reasons, including purity, safety, and efficacy.
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Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab, the gold standard of third-party lab testing.
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