Healthy Homemade Pizza
A lower sodium and lower fat alternative to the traditional restaurant, takeout, or frozen pizza.
  • 1cup all purpose flour
  • 1 1/2cups whole wheat flour
  • 1envelope RapidRise yeast(2 1/4 tsp)
  • 1cup very warm water120-130°F
  • 2tbsp olive or vegetable oil
  • 110.25-ounce can tomato puree or low-sodium sauce
  • 1clove garlicminced
  • 2tsp dried Italian seasoning blend
  • 2cups grated part-skim Mozzarella cheese
  • 1cup chopped fresh vegetables(peppers, onions, mushrooms, broccoli, etc)
  • fresh basil(optional garnish)
  1. Preheat oven to 400°F. Make the crust first. In a large bowl, combine the two types of flour and the yeast. Pour the warm water and olive oil into the flour mixture and stir to combine. If needed, add more flour to the dough to make it easier to work with. Knead the dough until it is elastic, about 5 to 7 minutes. Place back into the bowl, cover, and set aside in a warm place. Let it rise for about 15 minutes (note that it will not rise much).
  2. Next, prepare the sauce. Combine the tomato puree, minced garlic, and Italian seasoning.
  3. Lightly grease a 14-inch pizza pan (or two 12-inch pans) with olive oil. Shape the dough to fit the pan, stretching it gently. Bake for 5 minutes, or until crust is slightly crispy to the touch. This will keep your pizza from getting soggy when you put the sauce and toppings on top.
  4. Ladle sauce onto the center and swirl to coat, leaving a one-inch border for the crust. Sprinkle cheese and your choice of toppings on top.
  5. Bake for 20 minutes, or until the crust is brown and crispy. Remove from oven and let it cool in the pan for 3 minutes before slicing. Top with fresh basil if using.
Recipe Notes

*Low-fat, low-sodium meat optoins include sliced grilled chicken breast or sliced turkey