Vegetable pizzas are a great and healthy way to indulge your taste for savory and doughy treats, without risking adding unwanted pounds to your frame. Chock full of healthy ingredients such as fresh vegetables, low fat cheeses and spicy condiments, they can be made easily from the comfort of your home using a pizza stone, oven, grill and other cooking appliances.
You can enjoy vegetable pizzas on their own or paired with a fresh salad for additional health benefits. Healthy, easy to prepare and made with affordable ingredients, vegetable pizzas are a great alternative for people who want to enjoy pizza without having to worry about gaining weight or becoming susceptible to the health risks associated with high fat, high cholesterol meals.
Want to start making your own vegetable pizzas at home?
Below are a few easy recipes to help you get started:
- Tomato, Mozzarella and Basil Pizza
Fresh tomato, creamy mozzarella and peppery basil on a thin crust combine to give you a simple, yet satisfying pizza that is bursting with flavor. Easy to whip up and quick cooking, this pizza is ideal for those moments when you are strapped for time and have limited ingredients at hand. Using the freshest of tomatoes and adding basil at the last step will give you a tangy, creamy taste accompanied by the pungent minty flavors of basil.
- Store bought thin pizza crust.
- 3 tbsp extra virgin olive oil
- 6 cloves of garlic
- 6 oz heirloom tomatoes sliced into ¼ inch chunks.
- 4 oz fresh mozzarella cheese, sliced.
- ½ tsp sea or kosher salt.
- ¼ tsp freshly ground black pepper.
- 1 cup fresh basil leaves sliced into strips.
- Preheat oven to 500°F and place your pizza stone inside to preheat.
- Put garlic, basil and 2 tablespoons of olive oil into a food processor and blend until it forms a paste. Stir in the remaining tablespoon of oil and blend until smooth.
- Remove the pre-warmed pizza stone from the oven and arrange the pizza crust carefully on top of it.
- Spread 2 ½ tablespoons of the garlic mixture on the crust the top with the cheese and tomato slices. Sprinkle with the black pepper and salt to taste.
- Place the pizza stone in the oven and bake at 500°F for 10-12 minutes or until the crust turns a golden brown.
- Remove pizza from oven, top with the remaining basil mixture, allow to cool and serve. Makes 12 servings.
- Grilled Eggplant Pizza
The eggplant is a versatile vegetable, used to thicken stews and casseroles, as a staple in recipes like ratatouille and as an increasingly popular topping for pizzas and subs. Paired with tomatoes, kalamata olives, herbs and provolone cheese, this recipe results in a flavorful pizza bursting with veggie goodness. Balsamic vinegar, red pepper flakes and minced garlic provide extra tanginess and a spicy kick that will have you reaching for an extra slice.
- 1 large eggplant, cut into 1/4 inch slices
- 2 large heirloom tomatoes, sliced.
- 1 tsp minced garlic
- 1/2 cup pitted kalamata olives
- 2 tsp finely chopped fresh oregano
- 1 cup packed arugula
- 4 pound provolone cheese, shredded
- ¼ tsp red pepper flakes
- Salt and freshly ground black pepper
- 1 medium sized pizza crust (8-9 inches in diameter)
- ¼ cup extra virgin olive oil. Extra-virgin olive oil.
- All-purpose flour, for dusting
- Balsamic vinegar
- Preheat grill to medium and place your pizza stone inside it.
- Place the eggplant slices in a colander set over a bowl, salt and allow to drain for 30 minutes. Rinse and dry.
- Combine the eggplant, tomato slices, garlic, oregano, kalamata olives, red pepper flakes and salt and pepper in a bowl. Sprinkle with the olive oil and toss until well mixed.
- Remove the pizza stone from the grill and arrange the crust on top of it. Top with the provolone and eggplant, herb and vegetable mix.
- Cover the grill and cook for 7-10 minutes until the crust is slightly browned.
- Transfer to a plate, top with arugula leaves and sprinkle lightly with balsamic vinegar.
- Serve immediately. Makes 2 servings
- Roasted Vegetable Pizza
Vegetable toppings are a great way to get your five-a-day while enjoying a guilt free treat that will provide you with both flavor and nutrition. Roasting your vegetables instead of broiling or frying them will make them crunchy, moist and soft without compromising any of their nutritional content. Combining them with spices will bring out their individual tastes and allow you to experiment with different flavors to find the ones which work best for you.
- 1/2 recipe whole wheat pizza crust
- 1 medium zucchini.
- 1 green and 1 yellow bell pepper, sliced
- 1 head of broccoli chopped into 10-12 florets
- 1 small white onion sliced
- 1 cup chopped baby Portobello mushrooms
- 1/3 cup store bought pizza sauce
- 2 tbsp olive oil for roasting vegetables
- 3/4 cup shredded mozzarella cheese.
- 3 tbsp grated low fat Parmesan cheese.
- 2 medium sized eggs for topping (optional)
- Prepare the pizza crust by following the instructions given here, going as far as step 5 of the process.
- As the dough is rising, preheat your oven to 375°F.
- Line a baking sheet with aluminum foil, place slices of zucchini and green and yellow pepper and drizzle with olive oil. Place in the oven and bake for 20 minutes.
- Meanwhile, drizzle some olive oil into a skillet, add the mushrooms, broccoli and onion and cook over low heat for 15 minutes, stirring frequently.
- Take the vegetables from the oven and cooker and set aside
- Continue with steps 6-10 of the crust preparation process.
- Turn the heat in the oven up to 475°F and place a pizza stone inside to preheat.
- Once preheated, take the stone out and arrange the crust on top of it. Top the crust with the pizza sauce, mozzarella, roasted vegetables and eggs (if using) and bake for 15 minutes.
- Remove from oven and sprinkle with grated Parmesan cheese.
- Serve immediately. Makes 4 servings.
Vegetable pizzas provide a healthy alternative to the high fat and high sodium options that add inches to your waistline without necessarily providing the nutrition you need. By choosing to use fresh produce and low fat ingredients instead, you are doing your body a great favor and ensuring that you get the nutrients you need without having to compromise on taste.
Tiffany Watts is the blogger behind Dilesia, a food blog curated for newbie and experienced cooking and baking enthusiasts, with the aim of bringing back the glamor and fashion in the kitchen. Dilesia, “where sweet treats and good eats meet,” provides a portal for everyone to discover delicious recipes, new and upcoming kitchen gadgets, and easy (and surprising) ways to upgrade culinary skills.