A cheese-and-sauce-covered pie can be healthy? Damn straight it can—and we’ve proved it with these four cleaner, leaner versions that will satisfy your cravings but keep you looking and feeling great.
Great pizza doesn’t have to be a greasy mess of fatty ingredients and empty calories. In fact, with the right toppings—nutritional powerhouses like kale, sweet potato, arugula, and almonds—you can rest assured that you’re fueling your body with the things it needs to build muscle, boost immunity, improve overall health, and even burn fat.
Here we’ve raised the bar, developing healthy, delicious pizzas you can make right at home with minimal hassle in a matter of minutes: Whip up the protein-packed Kale-Bacon Pizza to refuel after a workout, or bust out the Sweet Potato & Sautéed Mushroom Pizza to really impress at your next date night in.
Got leftovers? Pizza holds great overnight, so take it to work the next day. And it even freezes well, making it the perfect go-to dinner grab.
You’ll never look at pizza the same way again.
Makes 4-6 Servings
What's Healthy About It
This incredibly easy-to-make classic pie has less saturated fat and calories than takeout.
1 pound store-bought pizza dough (regular or gluten-free) 1 tbsp extra virgin olive oil 1⁄4 tsp sea salt to taste, divided 3⁄4 cup organic, low-sugar marinara sauce 3⁄4 cup high-quality mozzarella cheese 2 tsp dried oregano 1⁄4 tsp chili flakes 1⁄4 cup fresh basil leaves (optional) 1 cup sun-dried tomatoes (optional)
1) Preheat oven to 400°; set pizza dough out at room temp for about 20 minutes.
2) Sprinkle a clean work surface with flour; roll dough into a 1⁄2" flat, 10–12" round or rectangle. Place it on a baking sheet or in a cast iron pan, brush 1/8 with olive oil, and sprinkle with 1/8 tsp salt.
3) Place dough in oven and prebake for about 10 minutes, then remove. Top pizza with marinara sauce, mozzarella, and oregano, and bake on the middle rack for 12–15 more minutes.
4) Remove from oven and sprinkle with remaining sea salt and chili flakes, plus basil and sun-dried tomatoes if desired.
Antioxidant-packed sun-dried tomatoes, plus a megaboost of vitamins A, C, and K in the form of kale-almond in the pesto, make this superfood pizza a guilt-free comfort food. Enjoy it post-workout, and get a natural protein kick from the prosciutto and almond pesto.
KALE-ALMOND PESTO 11⁄2 cups curly kale 1⁄2 cup raw almonds 2 garlic cloves, roughly chopped 1⁄2 tsp sea salt 3 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice
PIZZA 1 lb store-bought pizza dough 1 tbsp extra-virgin olive oil 1⁄4 tsp sea salt, to taste 1⁄2 cup homemade kale-almond pesto (above) 6 slices high-quality prosciutto, torn 2 Roma tomatoes, thinly sliced 1 cup arugula 1 cup mozzarella, finely grated
FOR THE PESTO 1) Place kale, almonds, garlic, and sea salt into a food processor or blender and pulse to combine until the ingredients are somewhat mealy. 2) Gradually add olive oil in a steady stream until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in lemon juice and adjust the seasoning to taste. Put aside 3⁄4 cup to use. Reserve any extra pesto in an airtight container in the fridge for up to a week.
FOR THE PIZZA 1) Preheat oven to 400°.
2) Transfer dough to a large sheet tray and brush crust with olive oil and a sprinkle of sea salt. Place in the oven and prebake for about 8 minutes. Remove from oven.
3) Spread 3⁄4 cup kale pesto on top of crust. Add prosciutto slices, Roma tomatoes, and arugula, and top with mozzarella cheese. Place back in the oven on the middle rack and bake for 10–12 minutes.
With feel-good ingredients like vitamin A-packed sweet potato; juicy, immunity-boosting mushrooms; and anti-inflammatory onions, this pizza is a clean and inspiring way to change up your menu. A total bonus: It’s also vegetarian, so invite that cute non-meat-eating neighbor over for a slice.
3 tbsp extra-virgin olive oil, divided 1 medium yellow onion, thinly sliced 2 cups cremini or button mushrooms, thinly sliced 1 lb store-bought pizza dough Sea salt, to taste 11⁄2 cups sweet potato puree (Use left-over mashed sweet potatoes, or boil 2 large sweet potatoes—roughly chopped, skin on—until soft, and blend until smooth.) 4 oz mozzarella cheese, shredded 1 cup arugula Balsamic vinegar, to finish
1) Preheat oven to 425°.
2) Heat 2 tbsp of olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden, about 10 minutes. Add in sliced mushrooms and sauté for an additional 10 minutes.
3) On a clean work surface, roll out pizza dough and place it on a large baking sheet or pizza stone. Brush dough with remaining 1 tbsp olive oil and a sprinkle of salt. Prebake for about 5 minutes or until golden brown; remove from the oven.
4) To top crust: Using a large spoon, spread the base of pizza with sweet potato puree and sautéed onions and mushrooms, and top with cheese. Place back in the oven on the middle rack for 10–12 more minutes, until dough is crisp and cooked through. Remove from oven, sprinkle with arugula and balsamic vinegar, and serve hot.
Mouth-watering bacon and eggs on a pizza? Hell, yeah! Even with kale sautéed in bacon fat and mozzarella cheese on top, this homemade pizza still packs fewer calories and less fat per serving than takeout. The trick to losing weight and saving calories this year? Cooking at home.
1 lb store-bought pizza dough 1 tbsp extra-virgin olive oil 1⁄4 tsp sea salt to taste, divided 4 slices organic bacon, cut into 1" pieces 1⁄2 red or yellow onion, finely diced 2 cups curly kale, finely chopped 1 cup organic, low-sugar marinara sauce 1 cup part-skim mozzarella cheese, shredded 1 egg
1) Preheat oven to 400° and set pizza dough out at room temperature for about 20 minutes.
2) On a clean work surface with a touch of flour, roll out pizza dough into a 1⁄2" flat, 10–12" round. Place it on a large baking sheet or pizza stone, or in a round cast-iron pan. Brush dough with olive oil and sprinkle with sea salt, then prebake for about 5 minutes.
3) In a large skillet over medium heat, add bacon and cook until crisp; set aside to drain on paper towels. Add diced onion to the pan and cook until softened, stirring occasionally, about 8 minutes. Add chopped kale to the pan and cook until wilted, about 2 minutes.
4) Top pizza with marinara sauce, mozzarella, and sautéed kale and onions. Bake in the oven on the middle rack for 12–14 minutes.
5) Two to 4 minutes before pizza is ready, crack egg on top and bake until crust is crisp and egg is slightly cooked. Remove from the oven, cool slightly, and serve alongside a blond ale brew.