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Recipes

4 Healthy Pizza Recipes

These four healthy pizza recipes elevate America’s favorite food to a workout-sustaining staple.

It’s no pie-in-the-sky notion — healthy pizza is within reach. You just have to make it right.

Quick Dough Recipe

Making fresh pizza dough is a cinch with this foolproof recipe. In a medium bowl, whisk 1 envelope rapid/quick-rise yeast, 1 teaspoon sugar and 1 cup warm water until dissolved. Let it sit 5–10 minutes, until it turns creamy. Stir in 2½ cups all-purpose or white whole-wheat flour, ¾ teaspoon salt and 2 tablespoons olive oil until smooth. Let it rest 5 minutes. Lightly flour a clean surface, turn dough onto it and roll into a round. Gently shape dough onto a lightly greased pizza sheet or pizza stone (recommended), dusted with cornmeal. All recipes will be baked at 450 degrees. Alternatively, many grocery stores have pre-made pizza dough in the refrigerated section.

Gorgonzola, Pear & Prosciutto healthy pizza

Sweet, salty and with just enough edge from the gorgonzola cheese, this is not your ordinary pie.

Photo: Oliver Baker

Ingredients

  • 1 small yellow onion, thinly sliced
  • 1 T olive oil
  • ½ tsp, each, salt and pepper
  • ¾ cup shredded Gouda cheese
  • ¼ cup crumbled gorgonzola cheese
  • 1 Bosch pear, thinly sliced
  • 4 pieces prosciutto, sliced
  • 2 T fresh chives, chopped
  • Pizza dough

Directions

In a skillet, sauté the onion, olive oil, salt and pepper until caramelized, about 10 minutes. Sprinkle the cheeses across the pizza dough. Spread the onions over the cheese. Layer the pear and prosciutto slices over the onion. Bake for about 15 minutes until cheese is bubbling, and toppings and crust are golden. Sprinkle fresh chives over the top before serving.

BBQ Chicken Pizza

Loaded with sauce, chicken and veggies, this pie makes tasty leftovers.

healthy pizza
Photo: Oliver Baker

Ingredients

  • 1 rotisserie chicken, meat removed
  • 2 cups barbecue sauce
  • Half red pepper, sliced
  • Half yellow pepper, sliced
  • ¼ red onion, finely sliced
  • 2 jalapenos, sliced (optional)
  • 1½ cups shredded Monterrey Jack cheese
  • ½ cup fresh cilantro, chopped
  • Pizza dough

Directions

In a bowl, shred the rotisserie meat finely with a fork and mix with 1 cup of barbecue sauce. Spread the other cup of barbecue sauce onto the dough, followed by the chicken. Scatter the peppers, onion and jalapeno over the sauce, then sprinkle the cheese over the top. Bake for 20–30 minutes, until crust is golden and cooked through (check bottom), and cheese is bubbling. Garnish with chopped cilantro.

Thai Shrimp Pizza

For peanut sauce lovers, this pizza hits the mark.

Photo: Oliver Baker

Ingredients

  • 2/3 cup creamy peanut butter
  • ½ cup light coconut milk
  • 2 T fresh lime juice
  • 2 T honey
  • 2 T fresh ginger, minced
  • 1 T light soy sauce
  • 1 T Thai chili sauce
  • 1 red pepper, sliced
  • 1/2 cup shredded carrots
  • 1 1/2 cups fresh mozzarella cheese, shredded
  • 1 pound jumbo shrimp (deveined), tails removed
  • 1/4 cup green onions, finely sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, chopped
  • Pizza dough

Directions

In a small bowl, whisk together all ingredients from peanut butter to chili sauce. Spread the sauce onto the dough, reserving 2 tablespoons. Scatter the red pepper, carrots and cheese over the sauce. Bake for 10 minutes. Pat the shrimp dry with a paper towel and toss with the reserved peanut sauce. Scatter shrimp and green onions over the partially cooked pizza, and return to the oven for 8–10 minutes longer. Sprinkle with fresh cilantro and peanuts before serving.

Mushroom, Sausage, Ricotta & Arugula pizza

A winning combo of savory sausage, creamy cheeses and fresh arugula leaves.

Photo: Oliver Baker

Ingredients

  • 2 shallots, sliced
  • 1 T olive oil
  • 8 ounces cremini mushrooms, sliced
  • 2 cups marinara sauce (basil-garlic type recommended)
  • ¾ cup fresh ricotta cheese*
  • 2 precooked Italian chicken sausages, sliced
  • 4 ounces fresh mozzarella cheese*
  • 4 cups arugula
  • ½ T, each, olive oil and balsamic vinegar
  • ½ tsp, each, salt and pepper
  • Pizza dough

*Look for fresh ricotta and mozzarella in the specialty cheese case at your grocery store.

Directions

In a large skillet over medium heat, sauté the shallots and olive oil for 2–3 minutes. Add the mushrooms and sauté until golden. Spread the marinara sauce onto the pizza dough, followed by the shallot and mushroom mixture. Scatter dollops of the ricotta over the pizza, followed by the chicken sausage. Thinly slice the mozzarella cheese and lay over the top. Bake for 20–25 minutes, until crust is golden and cooked through (check bottom), and cheese is bubbling. Toss the arugula with the olive oil, balsamic vinegar, salt and pepper, and pile on the top of the pizza before serving.