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Healthy pizza

Child in the kitchen

  • 2/5 cup all purpose flour
  • 3 1/2 oz whole-wheat flour
  • 2 tbsp green olives
  • 1 tsp dry yeast
  • 1/2 cup water, warm
  • 8 pcs ripe tomatoes
  • 17 1/2 oz zucchini
  • 3 1/2 oz portobello mushrooms, sliced
  • 1 tbsp olive oil

  1. In a large bowl, combine flours and yeast.
  2. Make a well in the center of the bowl and pour in water and olive oil; start to stir using a fork gradually, pulling the flour from the sides of well.
  3. Stir until combined and transfer to the floured surface. Knead dough for 5 minutes or until elastic: set aside.
  4. Meanwhile, prepare the topping; slice tomatoes and remove seeds. Keep some tomato slices for topping, place the rest of seedless tomato and olives in food processor and pulse until smooth.
  5. Slice the mushrooms. Wash the zucchini and slice it using a vegetable peeler. This way, you will get really thin zucchini strips.
  6. Roll out the dough on floured surface and transfer onto pizza stone.
  7. Spread tomato mix over pizza and top with zucchinis, tomato slices, and mushrooms; you can additionally sprinkle with dried basil.
  8. Let the pizza stand for 20 minutes and in that time, preheat the oven to 465°F .
  9. Bake pizza for 15 minutes or until crust is golden around the edges.
  10. Serve sliced and while still hot.

Good points

  • Low in saturated fat
  • No cholesterol
  • High in niacin
  • High in riboflavin
  • High in selenium
  • High in thiamin
  • High in vitamin C

Serve with fresh green salad.

Preparation time: 30 min
Portions: 6
Difficulty: easy
Cuisine: Italian
General (in 1 portion)
Calories: 209.98 kcal
Carbohydrates: 41.25 g
Cholesterol: 0 mg
Sugar: 10.12 g
Protein: 8.82 g
Fat: 2.92 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com