18 Delicious Lowfat Pizza Recipes Healthy

Believe it or not, enjoying a slice of pizza doesn’t have to mean ditching your healthy eating goals! Our roundup of 18 Delicious Lowfat Pizza Recipes proves that you can have your pizza and eat it too—without the guilt. From crispy thin crusts to veggie-packed toppings, these recipes are all about flavor, not fat. Ready to transform your pizza night? Let’s dive into these mouthwatering options that everyone will love!

Whole Wheat Veggie Pizza

Flourishing with the wholesome goodness of whole wheat and the vibrant colors of fresh vegetables, this pizza is a testament to the beauty of simple, nutritious ingredients coming together in perfect harmony. Crafted with care, it promises a delightful crunch and a burst of flavors with every bite.

Ingredients

• 1 1/2 cups whole wheat flour, finely milled
• 1/2 cup warm water (110°F)
• 1 tsp active dry yeast
• 1/2 tsp granulated sugar
• 1/2 tsp sea salt, finely ground
• 1 tbsp extra-virgin olive oil
• 1/2 cup organic tomato sauce, reduced to a thick consistency
• 1 cup part-skim mozzarella cheese, freshly shredded
• 1/2 cup bell peppers, julienned
• 1/2 cup red onions, thinly sliced
• 1/4 cup black olives, pitted and halved
• 1 tbsp fresh basil leaves, chiffonade

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until frothy, indicating yeast activation.
2. Add the whole wheat flour, sea salt, and olive oil to the yeast mixture. Knead for 8 minutes until the dough is smooth and elastic. Tip: For optimal texture, let the dough rest in a warm place for 1 hour, covered with a damp cloth, until doubled in size.
3. Preheat the oven to 475°F with a pizza stone or baking sheet inside to ensure a crispy crust.
4. On a floured surface, roll out the dough to a 12-inch circle. Transfer to a parchment-lined baking tray.
5. Spread the reduced tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
6. Distribute the mozzarella cheese, followed by the bell peppers, red onions, and black olives. Tip: For even cooking, ensure toppings are uniformly sliced.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for uniform browning.
8. Garnish with fresh basil leaves immediately after removing from the oven.

Unveiling a masterpiece of textures, the crisp whole wheat crust contrasts beautifully with the melt-in-your-mouth cheese and the crunch of fresh vegetables. Serve this pizza with a drizzle of chili-infused olive oil for an extra kick, transforming a simple meal into a gourmet experience.

Spinach and Feta Pizza

On a quest for a pizza that marries the earthy depth of greens with the creamy tang of cheese? Our Spinach and Feta Pizza is a sublime choice, offering a harmonious blend of flavors atop a crisp, golden crust.

Ingredients

• 1 lb artisan pizza dough, room temperature
• 1/2 cup whole-milk ricotta cheese
• 1 cup fresh spinach leaves, thoroughly washed and dried
• 1/2 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper flakes
• Sea salt, to finish

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, aiming for an even thickness.
3. Brush the dough with 1 tbsp of olive oil, then evenly spread the ricotta cheese over the surface, leaving a 1-inch border for the crust.
4. Distribute the spinach leaves over the ricotta, followed by the feta cheese crumbles.
5. In a small bowl, mix the remaining olive oil with the minced garlic and red pepper flakes, then drizzle over the pizza.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-14 minutes, until the crust is golden and the cheese is bubbly.
7. Remove from the oven, sprinkle with sea salt, and let rest for 2 minutes before slicing.

Savory with a hint of spice, this pizza boasts a delightful contrast between the creamy ricotta and the salty feta, all balanced by the freshness of spinach. Serve it with a light arugula salad dressed in lemon vinaigrette for a complete meal.

Grilled Chicken and Bell Pepper Pizza

Glistening under the summer sun, this Grilled Chicken and Bell Pepper Pizza marries the smoky allure of the grill with the comforting embrace of a perfectly baked crust, offering a symphony of flavors that dance gracefully on the palate.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup tomato basil marinara sauce
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup grilled chicken breast, thinly sliced
• 1/2 cup red bell pepper, julienned
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh basil, chiffonade

Instructions

1. Preheat your grill to medium-high heat, approximately 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness to ensure uniform cooking.
3. Brush the top of the dough with 1 tablespoon of extra virgin olive oil, then carefully flip it onto the grill, oiled side down. Grill for 2-3 minutes until grill marks appear and the dough begins to bubble.
4. Brush the uncooked side with the remaining olive oil, then flip the dough. Immediately spread the marinara sauce evenly over the surface, leaving a small border for the crust.
5. Sprinkle the grated mozzarella cheese over the sauce, followed by the grilled chicken, red bell pepper, and red onion. Season with garlic powder, sea salt, and black pepper.
6. Close the grill lid and cook for an additional 4-5 minutes, or until the cheese is fully melted and the crust is golden and crisp.
7. Remove the pizza from the grill and let it rest for 2 minutes before garnishing with fresh basil. Slice and serve immediately.

Best enjoyed al fresco, this pizza boasts a delightful contrast between the charred, smoky crust and the vibrant, fresh toppings. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a crisp arugula salad.

Mushroom and Onion Pizza

Hearty and earthy, this Mushroom and Onion Pizza combines the deep flavors of caramelized onions with the umami richness of sautéed mushrooms, all atop a crisp, golden crust. A drizzle of truffle oil just before serving elevates this dish to gourmet status, making it a perfect centerpiece for any gathering.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 2 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp truffle oil

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the sliced onions and cook, stirring occasionally, until caramelized, about 20 minutes. Transfer to a bowl and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the mushrooms and cook until they release their moisture and become golden, about 8 minutes. Stir in the garlic, thyme, salt, and pepper, cooking for an additional 1 minute. Remove from heat.
4. On a floured surface, roll out the pizza dough to a 12-inch circle. Carefully transfer the dough to the preheated pizza stone or baking sheet.
5. Spread the caramelized onions evenly over the dough, followed by the mushroom mixture. Sprinkle with mozzarella and Parmesan cheeses.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and drizzle with truffle oil. Let cool for 2 minutes before slicing.

Rich in flavor and texture, this pizza boasts a crispy crust with a tender, flavorful topping. Serve it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness, making for a balanced and sophisticated meal.

Tomato Basil Pizza

On a canvas of crisp, golden crust, the Tomato Basil Pizza marries the simplicity of fresh, sun-ripened tomatoes with the aromatic punch of basil, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 lb artisan pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella cheese, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh basil leaves, chiffonade
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone inside for at least 30 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, aiming for an even thickness to avoid uneven cooking.
3. Brush the dough lightly with extra-virgin olive oil, creating a barrier that prevents sogginess from the tomato sauce.
4. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
5. Arrange the thinly sliced fresh mozzarella over the sauce, ensuring coverage without overcrowding.
6. Season with sea salt flakes and freshly ground black pepper, enhancing the natural flavors of the ingredients.
7. Transfer the pizza onto the preheated pizza stone and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly with slight browning.
8. Immediately after removing from the oven, garnish with chiffonade fresh basil leaves, allowing the residual heat to release their essential oils.

Captivating in its simplicity, this Tomato Basil Pizza offers a delightful contrast between the creamy mozzarella and the vibrant acidity of the tomato sauce, all elevated by the freshness of basil. Serve it with a drizzle of aged balsamic reduction for an added layer of complexity.

Broccoli and Cheese Pizza

Venturing into the realm of comfort food with a gourmet twist, this Broccoli and Cheese Pizza combines the earthy tones of fresh broccoli with the rich, creamy decadence of high-quality cheeses, all atop a perfectly crisp crust. It’s a dish that promises to elevate your pizza night into an elegant culinary experience.

Ingredients

• 1 pound pizza dough, homemade or store-bought
• 1 cup whole milk mozzarella cheese, freshly grated
• 1/2 cup sharp white cheddar cheese, freshly grated
• 1/2 cup ricotta cheese
• 1 cup broccoli florets, blanched and finely chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon garlic, minced

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, then brush lightly with olive oil to prevent sogginess.
3. Evenly distribute the minced garlic over the dough, followed by the mozzarella and cheddar cheeses, leaving a small border for the crust.
4. Dollop the ricotta cheese across the pizza, then sprinkle the blanched broccoli, sea salt, black pepper, and red pepper flakes over the top.
5. Transfer the pizza to the preheated stone or sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and let rest for 2 minutes before slicing, allowing the cheeses to set slightly for easier cutting.

How the melted cheeses mingle with the tender broccoli atop a golden, crispy crust creates a symphony of textures and flavors. Serve this pizza with a drizzle of truffle oil or a side of marinara for dipping to add an extra layer of luxury to your meal.

Zucchini and Goat Cheese Pizza

Whisking together the rustic charm of garden-fresh zucchini with the creamy tang of goat cheese, this pizza is a celebration of summer’s bounty. A golden, crispy crust serves as the perfect canvas for these vibrant flavors, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 2 tbsp extra-virgin olive oil
• 1 medium zucchini, thinly sliced into rounds
• 4 oz goat cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp garlic, minced
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, then brush lightly with 1 tbsp of olive oil to prevent sogginess.
3. Evenly distribute the minced garlic over the dough, followed by the sliced zucchini, arranging them in a single layer for even cooking.
4. Sprinkle the crumbled goat cheese and shredded mozzarella over the zucchini, then season with red pepper flakes and a pinch of salt.
5. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let rest for 2 minutes before garnishing with fresh basil and a drizzle of the remaining olive oil.

Perfectly balanced, the zucchini and goat cheese pizza offers a delightful contrast between the crispness of the crust and the melt-in-your-mouth creaminess of the toppings. Serve it with a side of arugula salad dressed in lemon vinaigrette to complement its rich flavors.

Artichoke and Olive Pizza

Kaleidoscopic in flavor and texture, this Artichoke and Olive Pizza marries the earthy depth of artichokes with the briny punch of olives, all atop a crisp, golden crust. A drizzle of extra-virgin olive oil just before serving elevates it to a dish worthy of any gourmet table.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup marinara sauce, preferably San Marzano tomato-based
• 1 cup whole milk mozzarella cheese, freshly grated
• 1/2 cup artichoke hearts, marinated and quartered
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn
• Sea salt, to finish

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness throughout.
3. Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.
4. Sprinkle the grated mozzarella cheese over the sauce, covering it completely.
5. Distribute the artichoke hearts and Kalamata olives evenly over the cheese.
6. Drizzle 1 tablespoon of extra-virgin olive oil over the toppings and sprinkle with red pepper flakes.
7. Transfer the pizza to the preheated stone or baking sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove the pizza from the oven and immediately garnish with torn basil leaves and a pinch of sea salt. Drizzle with the remaining tablespoon of extra-virgin olive oil before slicing.

Lusciously layered with flavors, this pizza offers a delightful contrast between the creamy cheese, tangy artichokes, and salty olives. Serve it with a crisp, chilled white wine to complement its Mediterranean-inspired profile.

Pesto and Tomato Pizza

Bursting with the vibrant flavors of summer, this Pesto and Tomato Pizza combines the aromatic freshness of basil pesto with the juicy sweetness of ripe tomatoes, all atop a perfectly crisp crust. A drizzle of high-quality olive oil just before serving elevates this simple dish into a gourmet experience.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup basil pesto, preferably homemade
• 2 cups mozzarella cheese, freshly shredded
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
3. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border for the crust.
4. Distribute the shredded mozzarella cheese over the pesto, followed by the halved cherry tomatoes.
5. Drizzle with 1 tbsp of extra-virgin olive oil and season with sea salt and freshly ground black pepper.
6. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let rest for 2 minutes before slicing. Drizzle with the remaining 1 tbsp of extra-virgin olive oil for added richness.

The result is a pizza with a delightfully crisp crust, a gooey cheese center, and the bright, herby notes of pesto complemented by the sweetness of tomatoes. Serve with a light arugula salad dressed in lemon vinaigrette for a complete meal.

Roasted Garlic and Kale Pizza

This season, transform your pizza night with a sophisticated twist that marries the earthy depth of roasted garlic with the vibrant, peppery notes of kale. A harmonious blend of flavors and textures awaits in every slice of this artisanal creation.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 3 tbsp extra-virgin olive oil, divided
• 1 head garlic, roasted and cloves squeezed out
• 2 cups kale, stems removed and leaves torn into bite-sized pieces
• 1 cup whole-milk mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Brush the surface with 1 tbsp of olive oil to prevent sogginess.
3. In a bowl, combine the roasted garlic with 1 tbsp of olive oil, then spread evenly over the dough, leaving a 1-inch border for the crust.
4. Layer the kale over the garlic base, followed by the mozzarella, dollops of ricotta, and a sprinkle of Parmesan.
5. Season with red pepper flakes, sea salt, and black pepper, then drizzle the remaining 1 tbsp of olive oil over the top.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza rest for 2 minutes before slicing to allow the cheeses to set slightly.

Golden and crisp at the edges, this pizza offers a delightful contrast between the creamy cheeses and the slight crunch of kale. Serve with a drizzle of truffle oil for an extra layer of luxury, or pair with a crisp, dry white wine to complement its rich flavors.

Sweet Potato and Black Bean Pizza

Never has a pizza combined the earthy sweetness of roasted sweet potatoes with the hearty, protein-packed punch of black beans quite like this. A harmonious blend of flavors and textures, this dish is a testament to the beauty of vegetarian cuisine, offering a satisfying meal that doesn’t skimp on sophistication or depth.

Ingredients

• 1 pre-made whole wheat pizza dough, room temperature
• 1 cup roasted sweet potato, cubed
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, thinly sliced
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, then brush with 1 tbsp of extra virgin olive oil for a golden finish.
3. Evenly distribute the roasted sweet potato cubes, black beans, and red onion slices over the dough, leaving a small border for the crust.
4. Sprinkle the smoked paprika, ground cumin, and sea salt over the toppings, followed by the mozzarella and feta cheeses.
5. Transfer the pizza onto the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and let rest for 2 minutes before garnishing with fresh cilantro leaves.
7. Drizzle the remaining 1 tbsp of extra virgin olive oil over the pizza for an added layer of richness before slicing and serving.

Every bite of this pizza offers a delightful contrast between the creamy sweet potatoes, the tender black beans, and the crisp, chewy crust. Serve it with a side of spicy aioli or a simple green salad to round out the meal, making it a versatile dish that’s as suitable for a casual dinner as it is for entertaining guests.

Eggplant Parmesan Pizza

Whisking together the rustic charm of Italian cuisine with the comforting allure of pizza, this Eggplant Parmesan Pizza is a masterpiece of layered flavors and textures. Imagine thinly sliced eggplant, golden and crisp, atop a perfectly baked crust, all smothered in a rich, herby tomato sauce and melted mozzarella.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1 medium eggplant, thinly sliced into 1/4-inch rounds
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup extra-virgin olive oil, for frying
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 1 1/2 cups whole milk mozzarella, freshly grated
• 1/4 cup Parmigiano-Reggiano, finely grated
• 1 tbsp fresh basil, chiffonade
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Season the eggplant slices with sea salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a dredging station with flour, beaten eggs, and breadcrumbs mixed with garlic powder, salt, and pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture, shaking off excess.
5. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
6. On a floured surface, stretch the pizza dough to a 12-inch round. Carefully transfer to the preheated pizza stone.
7. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Layer with fried eggplant slices, then sprinkle with mozzarella and Parmigiano-Reggiano.
8. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
9. Garnish with fresh basil before serving.

Finished with a sprinkle of fresh basil, this pizza offers a delightful contrast between the crispy eggplant and the soft, chewy crust. The melty cheese and robust tomato sauce bring it all together for a dish that’s as visually stunning as it is delicious. Serve with a side of arugula salad dressed in lemon vinaigrette for a complete meal.

Cauliflower Crust Pizza

Never has a healthier alternative to traditional pizza crust been so enticingly crisp and flavorful as with this cauliflower crust pizza, a masterpiece that marries nutrition with indulgence. Crafted from finely riced cauliflower and a blend of artisanal cheeses, this crust offers a delicate balance of textures, from its golden, slightly charred edges to its tender, airy interior.

Ingredients

• 1 medium head of cauliflower, riced (about 3 cups)
• 1/2 cup grated Parmesan cheese, aged 24 months
• 1/2 cup shredded mozzarella cheese, whole milk
• 1 large pasture-raised egg, lightly beaten
• 1 tsp dried oregano
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the riced cauliflower, Parmesan, mozzarella, egg, oregano, salt, and pepper until the mixture is uniform.
3. Transfer the mixture onto the prepared baking sheet and shape into a 10-inch round crust, ensuring the edges are slightly thicker to prevent burning.
4. Bake for 25 minutes, or until the crust is golden and firm to the touch. For an extra crisp finish, broil for the last 2 minutes, watching closely to avoid charring.
5. Remove from the oven and let cool for 5 minutes before adding your favorite toppings. This resting period ensures the crust holds its shape.
6. Return to the oven and bake for an additional 10 minutes, or until the toppings are heated through and the cheese is bubbly.

This cauliflower crust pizza boasts a remarkably crisp texture with a subtle nuttiness from the Parmesan, making it a perfect canvas for both bold and delicate toppings. Try serving it with a drizzle of truffle oil and a sprinkle of arugula for an elegant finish.

Turkey Pepperoni Pizza

Elevating the classic pizza night, this Turkey Pepperoni Pizza combines lean, savory turkey pepperoni with a perfectly crisp crust and a harmonious blend of cheeses for a dish that’s both indulgent and approachable.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp granulated sugar
• 3/4 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/2 cup San Marzano tomato sauce
• 1 1/2 cups whole-milk mozzarella cheese, freshly grated
• 1/2 cup turkey pepperoni, thinly sliced
• 1/4 cup Parmigiano-Reggiano cheese, finely grated
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and active dry yeast. Gradually add the warm water and extra-virgin olive oil, stirring until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Incorporate the fine sea salt during the last minute of kneading.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 475°F with a pizza stone or baking sheet inside to heat for at least 30 minutes before baking.
5. Roll out the dough on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
6. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with the freshly grated whole-milk mozzarella cheese, followed by the thinly sliced turkey pepperoni and finely grated Parmigiano-Reggiano cheese.
7. Slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and immediately sprinkle with dried oregano and crushed red pepper flakes. Let cool for 2 minutes before slicing.

Lusciously crisp at the edges with a tender crumb, this pizza offers a delightful contrast of textures. The turkey pepperoni lends a subtly spicy note, while the blend of cheeses creates a rich, gooey center. Serve with a drizzle of chili oil for an extra kick.

Avocado and Corn Pizza

Marvel at the fusion of creamy avocado and sweet corn atop a crisp, golden crust in this Avocado and Corn Pizza, a dish that promises a delightful contrast of textures and flavors, perfect for a summer evening.

Ingredients

• 1 pre-made pizza dough, 12-inch
• 1/2 cup organic tomato sauce
• 1 cup shredded mozzarella cheese, part-skim
• 1 ripe avocado, thinly sliced
• 1/2 cup fresh corn kernels
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness for uniform cooking.
3. Brush the dough lightly with extra virgin olive oil to create a barrier that prevents sogginess from the tomato sauce.
4. Spread the organic tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely for a melty base.
6. Arrange the thinly sliced avocado and fresh corn kernels atop the cheese, distributing them evenly.
7. Season the pizza with sea salt and freshly ground black pepper to enhance the flavors.
8. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
9. Remove the pizza from the oven and let it rest for 2 minutes before slicing to allow the cheese to set slightly.
10. Garnish with fresh cilantro for a burst of color and freshness before serving.

Generously topped with creamy avocado and sweet corn, this pizza offers a harmonious blend of flavors and textures. Serve it with a side of chili flakes for those who appreciate a hint of heat, or enjoy it as is for a light, satisfying meal.

Shrimp and Asparagus Pizza

Yielded by the season’s freshest offerings, this Shrimp and Asparagus Pizza marries the succulence of seafood with the crisp, verdant notes of spring asparagus, all atop a perfectly golden crust.

Ingredients

• 1 lb pizza dough, homemade or store-bought, room temperature
• 1/2 cup extra-virgin olive oil, divided
• 1 lb large shrimp, peeled, deveined, and tails removed
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tbsp fresh lemon zest
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Brush with 2 tbsp of olive oil.
3. In a medium bowl, toss the shrimp with 1 tbsp olive oil, red pepper flakes, salt, and black pepper. Set aside.
4. In another bowl, combine ricotta, Parmigiano-Reggiano, and lemon zest. Spread this mixture evenly over the dough, leaving a 1-inch border.
5. Arrange the shrimp and asparagus pieces over the ricotta mixture. Drizzle with the remaining olive oil.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the shrimp are pink and opaque.
7. Remove from the oven and let cool for 2 minutes. Garnish with fresh basil before slicing.

Masterfully balanced, the creamy ricotta base contrasts beautifully with the spicy, citrusy shrimp and the asparagus’ slight crunch. For an extra touch of elegance, serve with a drizzle of truffle oil or a side of arugula salad lightly dressed in lemon vinaigrette.

BBQ Chicken Pizza

Whisking together the smoky allure of barbecue with the comforting embrace of pizza, this BBQ Chicken Pizza is a culinary masterpiece that promises to delight the senses. With its perfectly charred crust, succulent pieces of chicken, and a harmonious blend of cheeses, it’s a dish that stands as a testament to the art of fusion cooking.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup barbecue sauce, preferably hickory-smoked
• 1 cup cooked chicken breast, shredded (about 1 large breast)
• 1/2 cup red onion, thinly sliced
• 1 1/2 cups mozzarella cheese, freshly grated
• 1/2 cup sharp cheddar cheese, freshly grated
• 2 tbsp cilantro, finely chopped
• 1 tbsp olive oil, for brushing

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, then transfer to a piece of parchment paper for easy handling.
3. Brush the edges of the dough with olive oil to achieve a golden, crispy perimeter once baked.
4. Spread the barbecue sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Distribute the shredded chicken and red onion slices over the sauce, followed by a generous layer of mozzarella and cheddar cheeses.
6. Carefully transfer the pizza (on the parchment) onto the preheated stone or baking sheet, and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let rest for 2 minutes before garnishing with fresh cilantro.

Offering a perfect balance of smoky, sweet, and savory flavors, this BBQ Chicken Pizza boasts a crispy yet chewy crust that’s simply irresistible. Serve it with a side of extra barbecue sauce for dipping, or pair with a crisp, green salad to round out the meal.

Margherita Pizza with Lowfat Mozzarella

Venturing into the realm of classic Italian cuisine, this Margherita Pizza with Lowfat Mozzarella marries simplicity with sophistication, offering a lighter take on the beloved traditional dish. Its vibrant colors and fresh flavors are a testament to the beauty of minimalism in cooking.

Ingredients

• 1 1/2 cups 00 flour, sifted
• 1/2 cup warm water (110°F)
• 1 tsp active dry yeast
• 1/2 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1 tbsp extra-virgin olive oil
• 1/2 cup San Marzano tomato sauce
• 8 oz lowfat mozzarella cheese, thinly sliced
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp grated Parmigiano-Reggiano cheese

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until frothy, indicating yeast activation.
2. Add the sifted 00 flour, sea salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test for optimal gluten development.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 475°F with a pizza stone or steel inside for at least 30 minutes to ensure even heat distribution.
6. Roll out the dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined pizza peel.
7. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
8. Arrange the lowfat mozzarella slices over the sauce, then sprinkle with Parmigiano-Reggiano.
9. Bake on the preheated pizza stone for 10-12 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
10. Remove from the oven and immediately garnish with fresh basil. Tip: Adding basil post-bake preserves its vibrant color and delicate flavor.

Kneaded to perfection, this pizza boasts a crisp yet chewy crust, with the lowfat mozzarella offering a lighter, but equally indulgent, melt. Serve it with a drizzle of aged balsamic glaze for an added layer of complexity.

Conclusion

These 18 delicious low-fat pizza recipes prove that healthy eating doesn’t mean sacrificing flavor. Whether you’re craving something classic or adventurous, there’s a pizza here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the joy of healthy, tasty pizza. Happy cooking!

Bella Bacinos